Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.