Ingredients
CHICKEN:
- 4 Boneless skinless chicken thighs
- 4 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 tsp cayenne pepper
CHIMICHURRI:
- 2 Red Bell Peppers
- 1 cup curly parsley
- 1/4 cup cilantro
- 1 clove garlic
- 1 tbsp Smoked Paprika
- 1/4 cup olive oil
- 1.5 tbsp Red Wine Vinegar
CORN PUREE:
- 1 cup white corn
- 1/4 cup spanish onion, diced
- 1/4 cup heavy cream
RICE:
- 1 cup jasmine rice
- 2 cup water
- 1 tbsp olive oil
- 1/4 cup cilantro chopped
Garnish with:
- 2 mexican chorizo sausages
- 1 scallion
- 1 red pepper
Directions
- Combine olive oil, smoked paprika, onion powder, garlic powder, and cayenne and toss with chicken thighs in a bowl. Cover and marinate overnight in the refrigerator.
- Scorch red peppers on an open flame until skin is completely blackened. Set aside to cool.
- Cook chorizo in a preheated oven at 350 degrees for 5 minutes. Turn the sausage and cook for an additional 5 minutes until it has reached an internal temperature of 165°F. Once cooled, cut the sausages into 1 inch pieces and pulse in a food processor until you get crumbs. Place the crumbs onto a baking sheet and bake in the oven until crispy, mixing the crumbs up every couple minutes to cook evenly. About 10 minutes. Set aside.
- Combine jasmine rice, water, and olive oil in a small pot and bring to a boil over high heat. Once boiling, cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and let steam in the pot for 10 minutes still covered. After the 10 minutes fluff with a fork, add the cilantro.
- Saute Spanish onions over medium-high heat until lightly browned. Add white corn and saute until softened. Puree onions and corn with heavy cream in a blender adding a small amount of water if necessary. Set aside.
- Gently remove blackened skin and seeds from the cooled red peppers.Combine the peppers, parsley, cilantro, garlic, smoked paprika, olive oil, and red wine vinegar in a blender until smooth. Set aside.
- Grill the chicken thighs on both sides over open flame until an internal temperature of 165°F is reached. Let chicken thighs sit on a cutting board for 2 minutes.
- Using a spoon, add a large dollop of corn puree to one side of the plate and with the back of the spoon, drag the dollop a few inches. Repeat this on three more plates
- Spoon rice into the well created in each dollop of corn puree.
- Slice chicken and place over each pile of rice. Drizzle chimichurri over each chicken thigh. Sprinkle a liberal amount of chorizo crumbs over each plate and garnish with sliced scallions and brunoised red peppers.