adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction
Spicy Oven-Fried Chicken with Cheese Grits and Chorizo Reduction
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
290 minutes
Spicy marinated chicken is oven-fried with creamy cheese grits and chorizo-vegetable reduction for a delicious American-Southern-Mexican fusion meal.
Ingredients:
  • 1 cup buttermilk
  • 0.25 cup Mexican-style hot sauce (such as Cholula®)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips
  • cooking spray
  • 1 cup bread crumbs
  • 0.5 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon thyme leaves
  • 0.5 teaspoon chipotle chili powder
  • 2.5 cups milk
  • 2.5 cups water
  • 1 cup grits
  • 0.5 (8 ounce) package shredded Mexican cheese blend
  • 4 tablespoons butter
  • 1 pound ground chorizo
  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Mexican-style hot sauce (such as Cholula®)
  • 0.5 cup heavy cream
  • 1 teaspoon crumbled Cotija cheese, or to taste
Instructions:
  • Combine buttermilk and hot sauce in a large bowl or zip-top bag, ensuring the ingredients are well mixed. Add chicken and let it marinate for 4 hours to overnight.
  • Preheat the oven to 400°F (200°C). Prepare a baking sheet by topping it with a wire rack and coating it with cooking spray.
  • In a bowl, mix together bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder. Coat the chicken with the mixture and place it on the wire rack.
  • Bake until fully cooked and juices run clear, for about 30 minutes in the preheated oven.
  • In a large saucepan over high heat, bring milk, water, salt, and pepper to a boil. Reduce heat to low and stir in grits. Cover and cook for 20 minutes, stirring occasionally. Remove from heat and mix in Mexican cheese and butter until creamy.
  • Cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, about 5-7 minutes. Drain grease, then stir in garlic and cook until fragrant, about 30 seconds.
  • Combine cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce in the skillet. Simmer on low heat for about 15 minutes until reduced, stirring occasionally. Pour in heavy cream and continue to simmer for another 5 minutes until the sauce coats the back of a spoon.
  • In a bowl, layer grits with chorizo reduction sauce and spicy fried chicken. Finish with a sprinkle of Cotija cheese for a flavorful touch.

Similar Recipes