Spanish Chicken Chorizo

Ingredients:

  • 2 lbs. ground chicken
  • ¼ cup cider vinegar
  • ¼ cup ice water

Spices:

  • 1 ½ tbsp. hot pepper flakes
  • ½ tsp. dried Mexican oregano
  • 1 tsp. finely ground black pepper
  • 1 tbsp. paprika
  • 1 tsp. sea salt

Preparation:

  • Combine and mix all the spices with the water and cider vinegar.
  • Add spices to the ground chicken and mix thoroughly.
  • Grind it thru the medium plate on your meat grinder.
  • Make sausage patties or form into links and freeze.

Cooking:

  • Can be grilled on your Foreman grill or cooked in your favorite skillet. Be sure internal temps hit 170°.
  • Allow to set in fridge for 8 hours before cooking to allow all the flavors to be absorbed by the meat.

Serving Suggestion & Tips:

  • Serves 8 @ 4 oz. each
  • Freeze for up to 3 months. This will keep in refrigerator for 3 days.