Ingredients
- 2 ounces dried chorizo, thinly sliced (about 1/2 cup)
- 1 Fresno chile or red jalapeno pepper, quartered (remove seeds for less heat)
- 4 scallions, cut into 3-inch pieces
- 1 cup fresh cilantro
- 3 cloves garlic, roughly chopped
- 1 tablespoon chopped fresh oregano
- 1 teaspoon cumin seeds
- Juice of 1 lime, plus wedges for serving
- Kosher salt
- 1 3/4 pounds skinless, boneless chicken thighs (about 6), halved
- 1 18-ounce tube prepared polenta, sliced into 12 rounds
- 2 red bell peppers, sliced
- 1/4 cup crumbled Cotija cheese
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