Vermicelli With Chicken and Chorizo |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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America's Test Kitchen Ingredients:
8 ounces vermicelli, broken in half |
3 tablespoons vegetable oil |
1 lb boneless skinless chicken breast, trimmed and sliced thin |
1 medium onion, minced |
salt |
4 ounces chorizo sausage, halved lengthwise and sliced 1/4 inch thick |
2 garlic cloves, minced (or pressed) |
2 teaspoons minced chipotle chiles in adobo |
2 cups low sodium chicken broth |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
ground black pepper |
2 ounces monterey jack cheese, shredded |
1/4 cup minced fresh cilantro leaves |
Directions:
1. Toast the vermicelli in 1 tablespoon oil in a 12-inch nonstick skillet over med-high heat; tossing often with tongs, until golden, about 4 minutes.
2. Transfer to a paper towel-lined plate; set aside.
3. Add 1 tablespoon oil to skillet; place over high heat until shimmering; add in the chicken; break up any clumps, and cook, without stirring until lightly browned, about 1 minute.
4. Stir the chicken and continue to cook until cooked through, 2-3 minutes; transfer chicken to a bowl, cover to keep warm and set aside.
5. Add remaining 1 tablespoon oil to skillet; place over medium heat until shimmering; add in onion and 1/2 teaspoon salt; cook/stir until softened, 5-7 minutes.
6. Stir in chorizo, garlic, and chipotles; cook until fragrant, about 30 seconds.
7. Stir in the broth, beans, and tomatoes with their juice, then add the toasted vericelli.
8. Cover, raise heat to med-high, and cook/stir often and adjust heat to maintain a vigorous simmer, until the vermicelli is tender, about 10 minutes.
9. Off the heat, return the chicken, along with any accumulated juices, to the skillet.
10. Season with salt and pepper to taste; sprinkle with cheese over the top.
11. Cover and let stand off heat until the cheese melts, about 2-3 minutes; sprinkle with cilantro and serve.
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