Salvadoran Drunken Chicken

Serves     4-6


2T olive oil

4 oz. fully cooked chorizo sausage links diced, divided

1 medium onion, chopped, divided

1 ½ lbs. boneless, skinless chicken thighs

½ ‐ 1t adobo seasoning

2 – 3c low‐sodium chicken broth

3 cloves garlic, minced

½ t (rounded) cumin

½ t oregano

1T (heaping) flour

½ 14 oz. can chopped tomatoes

1 15 oz. can small pink beans or kidney beans, drained

Ground black pepper to taste (you will probably not need more salt)

Cayenne to taste (optional)


Heat oil in a large heavy pot over medium‐high heat. Add half of chorizo and half of onion. Saute 5 minutes. Add chicken and sauté 5 minutes. Add ½ cup chicken broth and cook, stirring, until almost evaporated, about 8 minutes or so.

Remove chicken from pan and, when cooled, cut into 1 to 2 inch pieces. Set aside. If there is still liquid in the pan, cook it until it is almost gone.

Reduce heat to medium. Add other half of onion and chorizo and cook, stirring occasionally, for 5 minutes. Stir in garlic, oregano, cumin and flour. Cook for 1 minute. Return chicken to pot, and add beans, tomatoes, balance of broth, a generous few grinds of black pepper and a pinch of cayenne if using. Stir well and bring to a boil. Reduce heat and cook, over medium‐low heat partially covered, stirring periodically, for about 20 minutes. Serve hot with pupusas, tortillas or over rice.

El Salvador

Notes and Instructions

Adapted from‐drunken‐chicken‐with‐pupusitas‐de‐pollo/264548 . The original recipes suggested serving this with mini‐pupusas. We served it over rice.

Another chili‐like concoction, based on the traditional Mexican recipe for Drunken Chicken. No alcohol in the recipe so I do not really get why it is “Drunken”. Maybe if you find out you could e‐mail me at