Most of the chorizo with which I am familiar is pretty fatty. Fat can turn rancid in a few weeks and gives the dinner sort of an off flavor. I would do two things. First, I would cook the chorizo separately from the rest of the stuff and then, before I put in in the dinner, I would blot up as much of the fat as possible. People who dehydrate cooked hamburger frequently rinse it in hot water before drying to get rid of the extra fat. Second, I would try the chorizo/chicken mix at home before I used it on the trail. Cook it as if you were on the trail. Sometimes home-dried chicken is harder to rehydrate than gravel. Personally, I purchase bulk freeze-dried beef, turkey and chicken for most of my home-made trail meals. In my experience it re-hydrates much more reliably than does home dried meat.