ROAST CHICKEN STUFFED WITH CHORIZO
When Roasting chicken beneath a foiled tent with chicken stock and water is a delightful way to keep the meat juicy throughout the first part of the cooking phase.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 250°F.
- First, make the stuffing. Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden. Add the onion and cook for a minute or two until softened, then add the garlic-Cook for a further couple of minutes before adding the leaves from thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.
- Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika, and season with salt and pepper. Rub into the chicken skin.
- Pour the wine and about 7oz. of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.
- After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 400°F. Roast for another 25-30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving.
- Remove the lemon from the chicken cavity and squeeze the juice into the pan juices. Whisk together to create a light gravy if you prefer a thicker gravy, reduce over high heat.
Nutrition Facts :
CHORIZO STUFFED REDS
Provided by Guy Fieri
Categories appetizer
Time 1h10m
Yield 10 stuffed potatoes
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
- For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
- Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.
CHORIZO STUFFED ROASTED CHICKEN
Make and share this Chorizo Stuffed Roasted Chicken recipe from Food.com.
Provided by jdeamaral
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degree Fahrenheit.
- Heat the oil in a large saute pan over medium heat.
- Add the pork and chorizo and cook until completely browned , about 3 minutes.
- Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
- Add the garlic and cook for 1 minute. Remove from heat.
- Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
- Soak for 10 to 15 minutes.
- Remove and squeeze each slice, reserving the stock.
- In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
- Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
- Close the cavity and cross the legs, securing them with the butchers twine.
- Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
- Bake until the chicken browns evenly, about 1 hour.
- Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
- Let the chicken rest for a few minutes before carving into serving pieces.
- Serve with stuffing.
Nutrition Facts : Calories 451.3, Fat 24.7, SaturatedFat 7.6, Cholesterol 99.3, Sodium 669.3, Carbohydrate 32.2, Fiber 2, Sugar 4.9, Protein 23.6
EMERIL'S CHORIZO STUFFED CHICKEN
This is emeril's recipe but i changed one thing, he say's to sprinkle essance(of emeril) on the outside of the bird. I don't have any so i say use good old salt and pepper.
Provided by Xexe383
Categories Meat
Time 3m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large saute pan, heat the oil.
- When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
- Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
- Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
- Soak the bread for about 10 to 15 minutes.
- Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
- Combine the bread and remaining stock with the Sauteed mixture.
- Mix well.
- Season the dressing with salt, cayenne and a pinch of crushed red pepper.
- Stir in the parsley.
- Cook, stirring, for 2 to 3 minutes.
- Remove from the heat and cool completely.
- After the mixture has cooled, stir in the egg.
- Season the entire chicken with salt and pepper.
- Stuff the cavity of the chicken with the stuffing.
- Using butchers twine, tie the chicken to secure the cavity, legs and wings.
- Place the chicken in the oven and roast for about 1 hour.
- Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
- Remove the chicken from the oven and carve the chicken into serving portions.
- Serve the roasted chicken with the stuffing.
Nutrition Facts : Calories 842.3, Fat 52.7, SaturatedFat 16.3, Cholesterol 228.6, Sodium 1112.3, Carbohydrate 32.3, Fiber 1.9, Sugar 5, Protein 56
LEMON ROAST CHICKEN WITH CHORIZO STUFFING
The Spanish-style stuffing in this roast chicken dish is packed with flavour and even more so if you make it ahead of time
Provided by Good Food team
Categories Main course
Time 2h15m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
- Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
- Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
- Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
- After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
- Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.
Nutrition Facts : Calories 760 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 1.9 milligram of sodium
More about "chorizo stuffed roasted chicken recipes"
GORDON RAMSAY ROASTED CHICKEN STUFFED WITH …
From walnutkitchen.ca
Estimated Reading Time 3 mins
CHORIZO STUFFED ROASTED CHICKEN RECIPE | EMERIL LAGASSE ...
From cookingchanneltv.com
Servings 4-6Total Time 3 hrsCategory Main-Dish
CHORIZO-STUFFED CHICKEN BREASTS WITH QUESO SAUCE RECIPE
From seriouseats.com
STUFFED ROAST CHICKEN WITH CHORIZO AND CANNELLINI BEANS ...
From theseasidebaker.com
ROASTED CHICKEN WITH CHORIZO STUFFING - CHERRY ON MY SUNDAE
From cherryonmysundae.com
CHORIZO STUFFED CHICKEN BREASTS - LOW CARB & GLUTEN FREE ...
From ibreatheimhungry.com
CHICKEN STUFFED WITH CHORIZO SPINACH ... - NO RECIPE REQUIRED
From noreciperequired.com
GORDON RAMSAY'S CHORIZO STUFFED CHICKEN RECIPE - THEFOODXP
From thefoodxp.com
CHORIZO STUFFED ROAST CHICKEN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STUFFED ROASTED CHICKEN WITH VEGGIES AND CHORIZO ...
From foodstory.net
10 BEST CHORIZO STUFFED CHICKEN RECIPES | YUMMLY
From yummly.com
CHORIZO STUFFED ROASTED CHICKEN | EMERILS.COM
From emerils.com
CHORIZO STUFFED ROASTED CHICKEN RECIPE - COOKEATSHARE
From cookeatshare.com
CHORIZO STUFFED ROASTED CHICKEN
From crecipe.com
WORLD BEST FLAKES : CHORIZO STUFFED ROASTED CHICKEN
From worldbestflakerecipes.blogspot.com
STUFFED ROAST CHICKEN WITH CHORIZO - THE KITCHENEER
From thekitcheneer.com
CHORIZO STUFFED CUBANELLES - RECIPE | COOKS.COM
From cooks.com
CHORIZO-STUFFED ROAST CHICKEN | WOOLWORTHS TASTE
From taste.co.za
CHORIZO STUFFED ROAST CHICKEN - BIGOVEN.COM
From bigoven.com
CHORIZO-STUFFED CHICKEN RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST CHORIZO STUFFED CHICKEN RECIPES | YUMMLY
From yummly.co.uk
CHORIZO STUFFED ROASTED CHICKEN - PLAIN.RECIPES
From plain.recipes
CHORIZO STUFFED CHICKEN | CHORIZO RECIPES | THE BATH PIG
From thebathpig.com
CHORIZO STUFFED ROAST CHICKEN - MYKIDSTIME.COM
From mykidstime.com
STUFFED ROAST CHICKEN | ROAST RECIPES | GORDON RAMSAY ...
From gordonramsayrestaurants.com
RACHEL ALLEN'S ROAST CHICKEN WITH CHORIZO STUFFING RECIPE
From lovefood.com
CHORIZO STUFFED ROASTED CHICKEN RECIPE
From crecipe.com
GORDON RAMSAY ROAST CHICKEN CHORIZO RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED ROAST CHICKEN WITH CHORIZO | GORDON RAMSAY - YOUTUBE
From youtube.com
CHORIZO CHILE CHEESE STUFFED CHICKEN BREAST - COOKING ON ...
From highlandsranchfoodie.com
CHORIZO AND CREAM CHEESE STUFFED CHICKEN BREASTS - HEALTHY ...
From hwcmagazine.com
ROAST CHICKEN WITH CHORIZO STUFFING RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
STUFFED ROAST CHICKEN WITH BEANS AND CHORIZO - LATINA MOM ...
From latinamommeals.com
CHICKEN AND SAUSAGE STUFFED PORTOBELLO MUSHROOM CAPS ...
From crackerbarrel.ca
CHORIZO STUFFED CHICKEN BREAST - OLIVIA'S CUISINE
From oliviascuisine.com
CHORIZO STUFFED CHICKEN BREAST – EAT WELL
From canolaeatwell.com
CHORIZO STUFFED ROASTED CHICKEN - BIGOVEN.COM
From bigoven.com
LEMON ROAST CHICKEN WITH CHORIZO STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED CHICKEN STUFFED WITH CHORIZO - CREATE THE MOST ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love