Crock Pot Chorizo and Chicken

Almost straight up Rachel Ray :)
The fam loves it!

•2 tablespoons extra virgin olive oil (EVOO)
•2 links cured chorizo, casings removed, halved and cut into chunks
•Salt and pepper
•8 bone-in, skinless chicken thighs
•1 1/2 pounds fingerling potatoes
•1 red onion, coarsely chopped
•2-3 cloves garlic, finely chopped or grated
•4-5 sprigs thyme
•1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
•1/4 cup honey
•1 lemon, thinly sliced
•A splash of chicken stock or water

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and sear until golden brown, 3-4 minutes. Remove the chorizo and reserve.

Season the chicken with salt and pepper and sear in the same pan until golden brown, 3-4 minutes per side. Remove the chicken from pan and reserve.

While the meats are browning, layer the uncooked fingerling potatoes, onion, garlic, thyme, oregano, lemon slices and chicken stock in the bowl of a crock pot. Season with salt and pepper. Then lay the chorizo and then the chicken over top. Then, drizzle honey all over the chicken.

Cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

Garnish with choppen fresh cilantro, slivered toasted almonds and a sqeeze of fresh lemon.

Serve it up with some White Citrus Rice....YUMMMM!
Cook Minute Rice with lemon slices, salt and 1 Tbs butter in the water.
Once cooked, remove lemon slices and stir in one can of drained Mandarine Oranges, fresh chopped Green Onion, fresh chopped Cilantro to taste.