CHORIZO-STUFFED CHICKEN RECIPE - DELICIOUS. MAGAZINE
The smoky paprika flavour of chorizo pairs wonderfully with chicken in this quick and simple stuffed chicken breast recipe.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 190°C/fan170°C/gas 5.
- In a bowl, mix the grated shallot, parsley, breadcrumbs, egg, the chorizo and a squeeze of lemon.
- Make a pocket between the skin and meat of 4 large free-range chicken breasts, ensuring the skin stays attached at the sides. Stuff each breast with a quarter of the chorizo mixture and press to spread. Season the skin and rub with olive oil.
- Roast for 20 minutes, then serve with mash, greens and lemon wedges.
Nutrition Facts : Calories 417kcals, FatContent 22.2g (6.2g saturated), ProteinContent 28.8g, CarbohydrateContent 22.4g (3.7g sugars), FiberContent 6.3g
CHICKEN AND CHORIZO STEW RECIPE - BBC FOOD
Use tinned chickpeas to make a speedy, spicy, smoky chicken and chorizo stew recipe that will warm you up from head to toe.
Provided by Simon Rimmer
Prep Time 12 hours
Cook Time 2 hours
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.
- Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.
- Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.
- Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
- Serve topped with flaked almonds and a swirl of olive oil.
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