Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette

• 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
• 1 pound chorizo sausage, casing split and removed
• 2 pounds chicken tenders, cut into bite-size pieces
• Salt and freshly ground black pepper
• 1/2 tablespoon ground cumin (half a palmful)
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1 yellow bell pepper, cored, seeded, and diced
• 3 celery ribs, chopped
• 1/4 cup good-quality aged sherry vinegar, divided
• 2 cups chicken stock or broth
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) chickpeas, partially drained
• 2 oranges
• 6 cups (1 sack) mixed baby greens
• 1/4 cup toasted sliced almonds (optional)
• 3 tablespoons finely chopped fresh cilantro leaves

1. Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan).
2. Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes.
3. Remove the chorizo with a slotted spoon and reserve.
4. Add the chicken to the pot and season with salt, pepper, and cumin.
5. Brown the chicken on all sides for 3 to 4 minutes.
6. Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently.
7. Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas.
8. Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes.
9. While the stoup is cooking, prepare the salad.
10. Remove and reserve the zest of the two oranges.
11. With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all.
12. Slice the oranges into disks.
13. In a salad bowl combine the orange disks with the mixed greens.
14. Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO.
15. Season the salad with salt and pepper and toss to coat.
16. Add the toasted almonds, if using.
17. To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro.
18. Taste the stoup and adjust the seasonings.

extravirgin olive oil, sausage, chicken tenders, salt, ground cumin, yellow onion, garlic, yellow bell pepper, celery, sherry vinegar, chicken, tomatoes, chickpeas, oranges, baby greens, almonds, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chorizo-chicken-stoup-mixed-greens-and-sherry-vinaigrette-374780 (may not work)