Chorizo Chicken Stoup, Mixed Greens, and Sherry Vinaigrette

Preparation

1. Step 1

   Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan). Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes. Remove the chorizo with a slotted spoon and reserve. Add the chicken to the pot and season with salt, pepper, and cumin. Brown the chicken on all sides for 3 to 4 minutes. Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently. Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas. Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes. While the stoup is cooking, prepare the salad.

   Step 2

   Remove and reserve the zest of the two oranges. With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all. Slice the oranges into disks. In a salad bowl combine the orange disks with the mixed greens. Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO. Season the salad with salt and pepper and toss to coat. Add the toasted almonds, if using.

   Step 3

   To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro. Taste the stoup and adjust the seasonings.