Spicy Chicken and Chorizo Stew

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Serves 6 to 8

Cooking Time 4 to 5 hours on Low

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: This Southwestern-style recipe is not only hearty and satisfying but also quick, thanks to chorizo sausage, canned crushed tomatoes, and frozen corn. Boldly spiced chorizo lent complex flavor, aroma, and plenty of meatiness to the stew, saving us from reaching for multiple jars of dried spices. Microwaving the sausage along with some chopped onions and garlic helped to render some of its fat and bring out its flavor. For added kick and a boost of smoky flavor, we stirred in spicy canned chipotle chiles. Adding the frozen corn to the stew at the end of cooking ensured that it remained tender and fresh-tasting. A final sprinkling of minced cilantro added brightness and rounded out the dish. See the sidebar that follows the recipe.

12	ounces chorizo sausage, cut into ½-inch pieces
2	cups chopped onions
2	tablespoons minced garlic
1	tablespoon minced chipotle chile
1	(28-ounce) can crushed tomatoes
1	cup chicken broth
2	tablespoons instant tapioca
4	pounds boneless, skinless chicken thighs, trimmed
	Salt and pepper
1	cup frozen corn
¼	cup minced fresh cilantro

1. Microwave chorizo, onions, garlic, and chipotle in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, broth, and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Using large spoon, skim excess fat from surface of stew. Break chicken into about 1-inch pieces with tongs. Stir in corn and let sit until heated through, about 5 minutes. (Adjust stew consistency with extra hot broth as needed.) Stir in cilantro and season with salt and pepper to taste. Serve.