Chicken And Chorizo Packets

• 2 ounces dried chorizo thinly sliced, about 1/2 cup
• 1 fresno chile or red jalapeno, quartered, remove seeds for less heat
• 4 scallions cut into 3" pieces
• 1 cup fresh cilantro
• 3 cloves garlic roughly chopped
• 1 tablespoon fresh oregano chopped
• 1 teaspoon cumin seeds
• 1 lime plus wedge for serving
• kosher salt
• 1 3/4 pounds skinless boneless chicken thighs about 6, halved
• 18 ounces prepared polenta tube, sliced into 12 rounds
• 2 red bell peppers sliced
• 1/4 cup cotija cheese crumbled

1. Cook the chorizo in a small non-stick skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a bowl using a slotted spoon; set aside. Reserve the drippings; let cool slightly.
2. Combine the chile, scallions, cilantro, garlic, oregano, and cumin in a food processor. Add 2 tbsp water, the reserved drippings, the lime juice, and 1/4 tsp salt; pulse to make a coarse paste. Transfer paste to a large bowl, add the chicken and toss to coat; cover and chill at least 30 minutes or up to 4 hours.
3. Preheat oven to 425F. Tear off four 16" sheets parchment paper. Make the packets: Arrange 3 slices polenta on one sheet of parchment; top with 1/4 each bell peppers, chorizo, and chicken. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
4. Transfer to oven and bake until the parchment puffs and the chicken is cooked through, about 30 minutes. Let rest 5 minutes. Carefully open the packets; sprinkle with the cheese and serve with lime wedges.

red jalapeufo, scallions, fresh cilantro, garlic, oregano, cumin seeds, lime, kosher salt, chicken, polenta, red bell peppers, cotija cheese

Taken from www.yummly.com/recipe/Chicken-and-Chorizo-Packets-1026106 (may not work)