{"id":88,"date":"2025-03-16T01:59:38","date_gmt":"2025-03-16T01:59:38","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/spanish-chorizo-chicken-chili\/"},"modified":"2026-04-04T02:41:44","modified_gmt":"2026-04-04T02:41:44","slug":"spanish-chorizo-chicken-chili","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/spanish-chorizo-chicken-chili\/","title":{"rendered":"Spanish Chorizo &#038; Chicken Chili"},"content":{"rendered":"<p>1 tbsp EVOO<br \/>\n2 pounds ground chicken<br \/>\n1\/2 pound Spanish chorizo, medium diced<br \/>\n2 medium onions, chopped<br \/>\n4 garlic cloves<br \/>\nPepper<br \/>\n1 rounded tbsp smoked paprika<br \/>\n1 rounded tsp ground cumin<br \/>\n1\/4 cup dry sherry or 1\/2 cup Spanish wine<br \/>\n2 cups vegetable juice<br \/>\n2-3 cups chicken stock, depending on how thick you want your chili<br \/>\n1\/4 cup parsley, chopped<br \/>\n5-6 piquillo peppers or 4 roasted red bell peppers<br \/>\nHot sauce<br \/>\n1 cup grated Manchego cheese<br \/>\n<!--more--><br \/>\nHeat EVOO in large skillet or chili pot over medium-high heat. Once oil is hot, add chicken and brown for 5-6 minutes then add chorizo and cook 2-3 minutes more.<\/p>\n<p>Stir in onions and garlic, season with pepper, paprika and cumin, then cook until onions are tender, 5-6 minutes. Stir in sherry, stir for 1 minute, then add vegetable juice, 2 cups of stock, parsley, and peppers. Simmer for a couple minutes more, then add hot sauce to taste. Add more stock if you like your chili thinner. Garnish with cheese to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 tbsp EVOO 2 pounds ground chicken 1\/2 pound Spanish chorizo, medium diced 2 medium onions, chopped 4 garlic cloves Pepper 1 rounded tbsp smoked paprika 1 rounded tsp ground cumin 1\/4 cup dry sherry or 1\/2 cup Spanish wine 2 cups vegetable juice 2-3 cups chicken stock, depending on how thick you want your [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,15],"tags":[],"class_list":["post-88","post","type-post","status-publish","format-standard","hentry","category-main-course","category-soup"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/88","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=88"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/88\/revisions"}],"predecessor-version":[{"id":2875,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/88\/revisions\/2875"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=88"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=88"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=88"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}