CHICKEN & CHORIZO STEW

1 lb boneless chicken, cut in pieces

1 teaspoon paprika (smoked if you have it)

1 tablespoon olive oil

1 package Bean's Chicken Chorizo Sausage, sliced

1 onion, diced

¾ lb fresh tomatoes, chopped

2 cans (16 oz) butter beans, not drained

2 cloves garlic, chopped

4 tablespoons fresh parsley, chopped

¼ teaspoon ground thyme (or 1 teaspoon fresh)

1 bay leaf

½ teaspoon salt

¼ teaspoon pepper

     Sprinkle the chicken pieces with paprika.  Heat olive oil in a heavy pot and cook over medium heat, stirring until the chicken is browned.  Remove the chicken and add the chorizo and onion to the pot.  Cook over low heat for 5 minutes.  Add garlic & parsley.  Cook & cover gently for 10 minutes.  Add the tomatoes, beans, chicken, thyme and bay leaf.  Simmer for about 30 minutes.  Remove lid and cook another 15 minutes, until thick & rich.  Serves 4.

CHORIZO BAKE

1 package Bean's Chicken Chorizo Sausage, sliced thin

8 oz Philadelphia cream cheese, softened

½ cup cornmeal

3 tablespoons sugar

1 can (15 oz) Green Giant whole kernel corn, drained

4 eggs

2 cups Shredded Cheddar Cheese

6 scallions, sliced

½  jalapeno pepper, seeded & minced

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

     Preheat oven to 375°.  Beat together cream cheese, cornmeal & sugar until smooth.  Beat in eggs, one at a time.  Stir in 1 cup cheese and remaining ingredients.  Pour half of mixture into greased 2-quart casserole.  Cover with ½ of sausage.  Pour remaining egg mixture over, add the rest of the sausage and top with remaining cheese.  Bake about 30 minutes until light golden and set.  Let cool 5 minutes before serving.  Serves 4-6.

CHORIZO BREAKFAST BURRITOS

1 package Bean's Chicken Chorizo, sliced thin

6 green onions, chopped

1 red or yellow pepper, chopped

12 eggs, slightly beaten

flour tortillas, warmed

salsa and sour cream for garnish

     Sauté chorizo in skillet over medium heat for 5 minutes.  Add the green onions and peppers, cook for 2 minutes.  Add the eggs and scramble.  Roll the mixture into tortillas.  Garnish with sour cream and salsa.