Chicken with Chorizo

• 1/2 cup water
• 1 tablespoon fresh lime juice
• 1 poblano chile, stemmed
• 1 jalapeno chile, stemmed
• Leaves from 1 bunch fresh cilantro
• 2 cloves garlic
• 1 teaspoon green chile powder (page 151)
• 1/2 teaspoon cumin seed, toasted and ground (page 164)
• 1/2 teaspoon coriander seed, toasted and ground (page 164)
• 1/4 teaspoon dried Mexican oregano, toasted and ground
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh flat-leaf parsley
• 1 bunch green onions, root ends trimmed and cut in big pieces
• 1 1/4 pounds boneless, skinless chicken breasts, cut in 1/2-inch-wide strips
• 6 ounces Mexican pork chorizo, bulk or links
• 1 tablespoon vegetable oil
• 1/2 white onion, thinly sliced
• 8 (5 1/2-inch) crispy yellow corn tortilla shells (page 17), for serving

1. In the jar of a blender, place the water, lime juice, chiles, cilantro, garlic, green chile powder, cumin, coriander, oregano, salt, parsley, and green onions and puree until smooth.
2. Have the chicken strips ready in a large bowl.
3. Pour the marinade over the chicken and let sit for at least 1 hour in the refrigerator.
4. If the chorizo is in links, slit open the casings, remove the filling (discard the casings), and break it up with your hands.
5. Bulk sausage is ready to use.
6. In a large, heavy skillet, heat the oil over medium heat and saute the onion until caramelized, about 4 minutes.
7. Add the chorizo to the onion and cook, stirring occasionally, until the chorizo is thoroughly cooked, about 7 minutes.
8. Remove from the pan and set aside, leaving any fat in the pan.
9. To cook the chicken, remove the strips from the marinade and drain off any excess liquid.
10. In the same pan as the chorizo mixture, saute the chicken, turning once or twice, until a light golden color and thoroughly cooked, about 9 minutes.
11. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
12. To serve, divide the filling equally between the crispy shells, top with salsa, and arrange in a taco holder.
13. Or, lean the filled shells in a row, propped upright, on a platter.
14. Eat right away.
15. To build your own, spoon some filling in a crispy shell, top with salsa, and eat right away.

water, lime juice, poblano chile, jalapeno chile, fresh cilantro, garlic, green chile powder, cumin, coriander seed, oregano, kosher salt, parsley, green onions, chicken breasts, pork chorizo, vegetable oil, white onion, tortilla shells

Taken from www.epicurious.com/recipes/food/views/chicken-with-chorizo-393925 (may not work)