Mango & Smoked Chorizo Sandwich With Blackened Chicken And Chimichurri

• Meats and bread
• 4 pieces Boneless chicken thighs
• 2 pieces Fresh Chorizo Sausage links
• 1 piece Ripe Mango
• 1 tablespoon Cumin powder
• 1 tablespoon Chipotle powder
• 1 teaspoon Salt
• 1 tablespoon Mexican Chilli powder
• 1 Ciabatta loaf
• Chimichurri Ingredients
• 2 cups Fresh Cilantro
• 1 Fresh Lime
• 1 piece Garlic clove
• 1/2 cup Olive oil
• 1 teaspoon Salt

1. Let's make the Chimichurri first and get it into the fridge to get happy.rnIn a blender, throw in all the ingredients (chop the garlic into smaller pieces if you prefer) and pulse a few times and the Chimichurri is done! Yes it is! And did I mention this was a simple drop dead gorgeous recipe?
2. Next step: The meats.rnrnFirst let's make the spice rub for our ChickenrnIn a mortar pestle grind up the Cumin seeds and throw in the Chipotle and the Chilli powders and salt. Mix it around and incorporate well. Rub the Chicken very well on both sides with the spice mix and set it aside. Chicken spice rub, done!
3. Now on to the Chorizo!rnA trusty heavy pan on high heat is what you'll need, and when that does get nice and hot, slice your Chorizo sausage in half, length wise and place it carefully on the pan. No need to worry about the casing, as it slides off on its own while the sausage is searing. Give it around 3 minutes per side to get some caramelization. Flip it over and repeat sear for another 3 minutes. Once done transfer it to a small toaster oven if you have one and turn it to the Keep Warm setting at the lowest temperature, so it doesn't get cold while we make the rest of ingredients for our sandwich.
4. Let's make our blackened Chicken now. Really easy stuff.rnWhile the pan is hot place the Chicken on it, and expect to here a sizzle! That's key to get a crispy batch. If the pan isn't hot enough you won't get a good caramelization and a decent sear. Once the Chicken is on the pan, refrain from checking on it or moving it, and let it do its thing. Flip over after 4 minutes or so, and repeat on the other side.You want a dark colored coating on your Chicken. When done, remove from pan, and set it aside in a dish and cover it loosely with some foil.
5. The bread:rnSlice off a good 2-3 inch wide section of the Ciabatta form your loaf or just slice in half the rolls. Brush the halves with little bit of oil and throw it on the hot pan and toast it for a bit of color and crunch. Just a little.
6. Finally, let's layer this sandwich.rnrnrnFirst, lay down some Chimichuriri on each side of the bread.rnSecond, a piece of Chicken. And a little more Chimichurri please!rnThird, the MangornFourth the crispy smokey Chorizo and some Chimichurri drizzled on top.rnrnRepeat layering process for other sandwiches.

bread, chicken thighs, fresh chorizo sausage, mango, cumin powder, chipotle powder, salt, chilli powder, loaf, ingredients, fresh cilantro, lime, garlic, olive oil, salt

Taken from food52.com/recipes/35447-mango-smoked-chorizo-sandwich-with-blackened-chicken-and-chimichurri (may not work)