MUSHROOM CHORIZO RECIPES

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CHORIZO-STUFFED CHICKEN RECIPE - DELICIOUS. MAGAZINE



Chorizo-stuffed chicken recipe - delicious. magazine image

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

1 shallot, grated
small handful finely chopped fresh parsley
4 tbsp breadcrumbs
1 large beaten free-range egg
skinned meat from 120g cooking chorizo
squeeze of lemon
4 large free-range chicken breasts

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



Chicken and chorizo stew recipe - BBC Food image

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

225g/8oz dried chickpeas, soaked overnight in plenty of cold water
1 tbsp oil
500g/1lb 2oz chicken thighs
125g/4½oz piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
1 onion, chopped
2 tsp ground coriander
100ml/3½fl oz dry sherry (optional)
1 x 400g/14oz can chopped tomatoes
200ml/7fl oz chicken stock
salt and freshly ground black pepper
extra virgin olive oil
toasted flaked almonds

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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