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Ingredients

• 2 jars piquillo peppers
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 pounds ground chicken breast
• 3/4 pound chorizo, cut into medium dice
• 2 medium onions, chopped
• 5-6 garlic cloves, chopped or grated
• 2 rounded tablespoons (about 2 palmfuls) smoked paprika
• 1 tablespoon cumin (about a palmful)
• Salt and freshly ground black pepper
• 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja
• 1/4 cup hot sauce
• 2 cups vegetable juice, such as V8 brand
• 3 cups chicken stock
• Grated Manchego cheese
• Tortilla chips
• 1/4 cup parsley, roughly chopped
• Spanish olives with pimentos, halved

Description

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Rachael Ray