Rooster & The Till Recipe
Restaurant featuring a creative menu inspired by local flavors.
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Ingredients
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Protein
Vegetables
Spices & Seasoning
Liquids
Garnish
Method
Preparation
- 1
Marinating the Chicken
In a medium bowl, combine the chicken thighs with paprika, cumin, salt, black pepper, and chili powder. Mix well to coat the chicken evenly and let marinate for at least 30 minutes.
- 2
Preparing the Vegetables
While the chicken is marinating, dice the red bell pepper, red onion, zucchini, and mince the garlic. Set aside.
Cooking
- 3
Cooking the Chorizo
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo sausage and cook until browned and cooked through, about 5-7 minutes. Remove the chorizo from the skillet and set aside.
- 4
Searing the Chicken
In the same skillet, add another tablespoon of olive oil. Add the marinated chicken thighs and sear for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- 5
Sautéing the Vegetables
In the same skillet, add the diced red onion, red bell pepper, zucchini, and minced garlic. Sauté for about 5 minutes until the vegetables are tender.
- 6
Combining Ingredients
Add the corn kernels and cooked chorizo back to the skillet. Pour in the chicken broth and stir well. Return the seared chicken thighs to the skillet, cover, and let simmer for 15-20 minutes until the chicken is cooked through and the flavors meld.
Serving
- 7
Garnishing the Dish
Once cooked, remove the skillet from heat. Garnish with fresh cilantro and serve with lime wedges on the side.
- 8
Serving Suggestions
Serve warm, with rice or tortillas for a complete meal.
