Dinner Tonight: Brussels Sprouts With Chorizo Recipe

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 8 ounce fresh Mexican chorizo, removed from the casings
• 1 onion, chopped
• 1 clove garlic, minced
• 3/4 cup chicken stock
• 1 tablespoon butter
• Salt and pepper

1. Bring a large pot of water to a boil. Toss in the sprouts and cook for 10 minutes. Drain and them dump in a pot of ice water. Let cool for 5 minutes, and then drain again.
2. Meanwhile, pour the oil into a large skillet over medium heat. Add chorizo, break it up with a wooden spoon. Cook until it renders some of its fat, about 2-3 minutes. Add the onion and garlic, and cook until the onion is very soft.
3. Add the Brussels sprouts to the skillet and cook for 3 minutes. Then pour in the chicken stock. Reduce the liquid by half, or until it thickens and begins to coat the sprouts. Season with salt and pepper and serve.

brussels, olive oil, chorizo, onion, clove garlic, chicken stock, butter, salt

Taken from www.seriouseats.com/recipes/2008/10/brussels-sprouts-with-chorizo-recipe.html (may not work)