Jorge's Chicken Chorizo

Chicken is a weeknight staple for a lot of people and it is in our house. Grill it, bake it, fry it, chicken can be a quick and satisfyingly tasty meal. But it can also become boring. "Chicken again?" If you have become bored with your chicken dishes, you must try this one. Quick and easy and soooo delicious, this dish satisfies the tastebuds. Although it uses chorizo, a Mexican pork sausage, it is not overly spicy and therefore very approachable for people how tend to shy away from spicy foods. The added fat in the chorizo and salt pork make this a very satisfying dish that will fill you up. Oh yes, of course it is gluten free, Atkins friendly, and paleo diet worthy! Try it tonight for something different--you won't regret it! Yum!

Ingredients

• Four chicken thighs (with skin and bone)
• 4 - 5 ounces chorizo
• 1 4-ounce can of mild diced and roasted green chiles
• 4 ounces of salt pork
• About a dozen green olives
• 20 whole cloves of garlic

Method

1. Preheat the oven to 325ºF on convection roast setting or 350ºF for non-convection ovens.
2. In a 9-inch glass baking dish, add the green chiles and olives and spread evenly to cover the bottom of the dish.
3. Slice the salt pork into 1/4" slices and cover the olive and green chile mixture.
4. Divide the chorizo into four "pieces" and place each piece underneath the skin of the chicken thigh. Use your finger to separate the skin from the thigh meat, making a pocket. Flatten the chorizo once under the skin to evenly cover the thigh meat.
5. Place the chicken thighs in the baking dish on top of the salt pork.
6. Arrange the garlic cloves in the crevices formed by the chicken thighs.
7. Drizzle the tops of the thighs and garlic with extra virgin olive oil.
8. Add salt and pepper to taste.
9. Bake for one hour.

Serves four.

Step 2: Green chiles and rough-chopped olives

Step 3: Salt pork. Mmmmm....

Step 8: Ready for the oven!