Chorizo Chickadillo

DEAR SOS: Several years ago you printed a fabulous recipe that included chicken thighs, chorizo, a bit of cinnamon and some raisins. I lost my recipe, and I think my arteries need a little hardening (just kidding).

LURA JONES

Redondo Beach

DEAR LURA: If you want to harden your arteries, try the recipe for the deep-fried avocado that we published in February. I’m not kidding. But back to this recipe: It’s a variation of Mexican picadillo, which is normally made with ground beef.

Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn @latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.

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Chicken With Chorizo

Active Work and Total Preparation Time: 25 minutes

1 small red bell pepper

1 jalapeno

1/4 pound chorizo

2 tablespoons raisins

3/4 cup chicken broth, heated to a boil

1 tablespoon oil

1 small onion, diced

1 clove garlic, minced

1 cinnamon stick

1/4 teaspoon ground cumin

2 large or 4 small skinless, boneless chicken thighs, about

1 1/4 pounds

1/2 cup tomato puree

Salt

Freshly ground pepper

Cooked rice

Core and seed the bell pepper and the jalapeno. Dice the bell pepper; mince the jalapeno. Crumble the chorizo. Soak the raisins in the chicken broth in a heat-proof bowl for 10 minutes.

Heat the oil in a large skillet over medium heat. Add the red pepper, jalapeno, onion, garlic, cinnamon stick and cumin and cook 5 minutes.

Add the chicken thighs and cook for 5 minutes. Add the chorizo and brown; cook about 5 minutes. Remove the cinnamon stick.

Increase the heat to high and add the raisins and chicken broth, stirring to scrape up any browned bits. Cook until the liquid is reduced by half, 4 to 5 minutes. Add the tomato puree. Reduce the heat to low and simmer 5 minutes. Season to taste with salt and pepper. Serve over the rice.

2 to 4 servings. Each of 4 servings, without rice: 385 calories; 605 mg sodium; 113 mg cholesterol; 23 grams fat; 7 grams saturated fat; 12 grams carbohydrates; 33 grams protein; 2 grams fiber.