Chicken breast with chorizo

Ingredients for 2 servings:

• 2 chicken breast fillets
• 1 lime(s), juice
• 1 tsp salt
• 1 tbsp brown sugar
• ½ tsp cumin powder
• ¼ tsp coriander powder
• 1 tsp sweet paprika powder
• 1 garlic clove(s)
• 1 chili pepper(s)
• 1 bay leaf
• 1 tsp oregano, chopped, fresh or 1/2 tsp dried
• 2 tbsp olive oil
• 50 g butter
• 1 small onion(s)
• 50 g flour, gluten-free is also welcome
• 500 ml milk or stock/chicken stock
• 1 can tomatoes, chopped, approx. 400 g
• 100 g cream cheese
• 200 g sour cream
• 1 garlic clove(s)
• ½ tsp salt
• 1 tsp sugar
• 1 bay leaf
• 1 lime(s), zest
• 1 bunch coriander, green
• 2 chorizo
• 200 g Cheddar cheese, grated
• 1 tbsp oil for frying

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes

Chicken and Chorizo ​​- Tex-Mex classic, optionally gluten-free

Halve the chicken breast lengthwise to create two thin slices. Peel the zest from one lime and reserve for the sauce. For the marinade: Squeeze the juice from one lime and place it in a bowl. De-seed the garlic, deseed the chili, and finely chop both. Chop the oregano. Add the garlic, oregano, chili, salt, brown sugar, paprika, coriander, cumin, and bay leaf to the bowl with the lime juice and toss with olive oil. Brush the chicken breast slices with the marinade and marinate in the refrigerator for 24 hours, optionally in a vacuum. Finely chop/chop the coriander leaves and stems, then set aside for later use. Remove the chorizo ​​from the skin and crumble it apart. Fry the sausage meat in a little oil until the chorizo ​​is well browned. Drain everything in a fine sieve, reserving the fat. This fat will be used for frying the meat. For the sauce: Prepare as for a classic béchamel sauce. Finely dice the onion. De-germinate the garlic and also finely chop/chop it. Melt the butter in a saucepan over medium heat and sweat the onions and garlic until translucent. Add the flour, stir, and sauté briefly. Add cold milk or optionally cold stock/chicken stock and stir to avoid lumps. Once the sauce has boiled, add the lime zest, bay leaf, cream cheese, and sour cream and mix in, stirring constantly. Bring the sauce to a boil briefly (careful, it can burn quickly!!!). Add the chopped tomatoes and bring back to a boil briefly. Season the sauce with salt and sugar and set aside. Remove the meat from the marinade. Keep the marinade. Sear the meat on both sides in the same pan as the chorizo, using the fat from the chorizo, for about 1-2 minutes on each side. The meat doesn’t need to be cooked through; it will go in the oven later. Now deglaze the meat with the remaining marinade until the marinade has thickened and clings to the meat. Place the meat in a baking dish, sprinkle with the coriander leaves, then add the seared chorizo ​​to the meat and cover completely with sauce. Preheat the oven to 180°C (top/bottom heat) and place the baking dish in. Bake the casserole for about 20 minutes. Now sprinkle with the grated Cheddar cheese and bake until the desired degree of browning is reached, or for about 10-15 minutes. Tip: This dish also tastes great without the canned tomatoes in the sauce. Rice goes best with it. When serving, sprinkle the casserole with fine rings of spring onion.