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Cheesy Chicken and Grits with Chorizo

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
290 min
SERVINGS
8 servings
Dinner Southern
Cheesy Chicken and Grits with Chorizo
Ingredients
  • 1 cup buttermilk
  • 1/4 cup Mexican-style hot sauce (such as Cholula®)
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch strips
  • cooking spray
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon thyme leaves
  • 1/2 teaspoon chipotle chili powder
  • 2 1/2 cups milk
  • 2 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup grits
  • 1/2 (8 ounce) package shredded Mexican cheese blend
  • 4 tablespoons butter
  • 1 pound ground chorizo
  • 1 sweet onion, diced
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 1 cup cherry tomatoes
  • 1 cup vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Mexican-style hot sauce (such as Cholula®)
  • 1/2 cup heavy cream
  • 1 teaspoon crumbled Cotija cheese, or to taste
Instructions
1
Combine buttermilk and hot sauce in a large container or sealed bag; blend until smooth. Add chicken and allow it to soak for 4 hours to overnight.
2
Preheat the oven to 400 degrees F (200 degrees C). Position a wire rack on top of a baking sheet and spray with non-stick cooking spray.
3
Mix together bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from the marinade and coat it evenly with the crumb mixture. Place coated chicken on the prepared wire rack.
4
Bake in the preheated oven until the centers are no longer pink and juices flow freely, approximately 30 minutes.
5
Simultaneously, combine milk, water, salt, and pepper in a large saucepan. Bring the mixture to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring occasionally to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well combined and creamy.
6
While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until the meat is browned and vegetables are tender, 5 to 7 minutes. Drain excess grease from the skillet. Add garlic and continue to cook over medium-high heat until fragrant, approximately 30 seconds.
7
Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, approximately 15 minutes. Add heavy cream; let simmer and continue to reduce until the sauce coats a spoon, approximately 5 minutes more.
8
Place grits in a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese