Chorizo Chicken Recipe

Approx. 1 lb of chicken breast (I used 3 breasts), cut into quarter-sized chunks

1 package of Mexican chorizo (the crumbly kind, not the slicing kind)

1 (14 oz.) can of diced tomatoes

1/2 medium yellow onion, diced

3 large cloves of garlic, minced

pinch of onion powder

pinch of cumin

pinch of chili powder

2-3 tbsp olive oil (twice around the pan)

10-12 fresh spinach leaves (a small handful), julienned

  1. Cut up the onions and garlic. Add the oil to a 9-inch or larger deep skillet. Add in the onion and garlic over medium-low heat.
  2. Saute the onions and garlic until the onions become just transparent, but stirring often enough to keep the garlic from getting brown.
  3. Add in the chopped chicken, and let it sear on one side. Then crumble in the chorizo from the casing.
  4. Saute both together until the chicken is mostly cooked, stirring frequently.
  5. Add the can of diced tomatoes, and then 1/2 can of water.
  6. Add in the chili powder, onion powder and cumin, equal amounts of each (approximately 1/2 tsp to 1 tsp). Add in and stir in the spinach.
  7. Let simmer for approximately 5 minutes, or until the chicken is fully cooked. Serve in bowls with cheddar cheese on top, if desired. May also add guacamole and sour cream if desired as well.

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