Chipotle Chicken Thighs with Chunky Guacamole

By Stina

Ingredients

• 8 pieces bone-in chicken thighs
• Smoked sweet paprika or paprika
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 pound chunk Spanish chorizo, casing removed and crumbled or chopped
• 1 large carrot, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 tablespoons chopped fresh thyme leaves
• 1 chipotle pepper in adobo, seeded and finely chopped, plus a tablespoon adobo sauce
• 1 (15-ounce) can crushed tomatoes
• 1 cup chicken stock
• Tortillas or bread, for mopping
• Chunky Guacamole
• 2 slightly under-ripe avocados
• 2 limes or 1 large ripe lemon, juiced
• Salt
• 1 small red or green chile pepper, seeded and very thinly sliced
• 1 vine-ripe tomato, seeded and coarsely chopped
• 1/4 cup coarsely chopped flat-leaf parsley
• 1/2 small red onion, chopped or thinly sliced

Preparation

Step 1

Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.



To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.