Recipes / Chicken Chorizo Tamale Stew

Ingredients

• 1 pound Boneless Chicken Thighs, Diced
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/8 teaspoon Black Pepper
• 1 teaspoon Paprika
• 2 tablespoons Olive Oil
• 1 1/2 cups Onion, Diced
• 1/2 cup Baby Carrots, Sliced
• 1/2 cup Jalapeno, Diced
• 1 tablespoon Garlic, Minced
• 2 cups Chorizo, Diced
• 1/4 cup Corn Meal (or Masa Harina)
• 3 1/2 cups Furmano's Diced Tomatoes
• 1 1/2 cups Furmano's White Kidney Beans
• 2 cups Chicken Broth
• 1/4 cup Lime Juice
• 1/2 cup Cilantro
• 2 teaspoons Salt

Preparation

1. Toss onion powder, garlic powder, black pepper and paprika with diced chicken thighs until well coated.
2. In a large pot over high heat, add olive oil.
3. Sear chicken in pot until browned, then add onion, carrots, jalapeno, garlic, and chorizo. Saute for an additional 4 minutes until vegetables become slightly cooked.
4. Add coarse ground corn meal (or masa harina) and saute for 2 minutes.
5. Add Furmano's Diced Tomatoes, Furmano's White Kidney Beans and chicken broth. Heat to 165 degrees.
6. Before serving, add lime juice, cilantro and salt. Stir to incorporate flavors before serving.