CHORIZO IS A DRY SAUSAGE SPICEY WITH CHILE PEPPERS. I DIDN’T QUITE KNOW WHAT TO DO WITH IT UNTIL I WAS MAKING A CHICKEN DISH AND FEARED I MIGHT NOT HAVE ENOUGH LEGS FOR SECOND HELPINGS SO I ADDED THE SAUSAGE. I BROWNED AND BRAISED THE LEGS ON TOP OF THE STOVE WITH CIPOLLINI ONIONS, THE CHORIZO AND CHERRY TOMATOES. SEASONED WITH SOME FRESH BAY LEAF, OREGANO, SMOKED PAPRIKA AND CUMIN, IT TURNED OUT TO BE ONE OF MY MORE SUCCESSFUL INVENTIONS. YOU COULD MAKE YOUR OWN VERSION WITH OTHER TYPES OF SAUSAGE. IF YOU DECIDE TO USE FRESH SAUSAGE, JUST SAUTE THE PIECES BEFORE ADDING TO THE CHICKEN. WHAT I LIKED ABOUT THE DISH, HOWEVER, WAS THE CONTRAST OF THE CHEWY, SPICEY SAUSAGE AND THE CHICKEN. SAFFRON RICE IS REALLY THE PERFECT COMPLEMENT, BUT ORZO OR REGULAR RICE PILAF WILL DO IN A PINCH OR LACK OF (OF SAFFRON). 
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