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

SAUSAGE, CHORIZO AND SHERRY CASSEROLE - DELICIOUS. MAGAZINE



Sausage, chorizo and sherry casserole - delicious. magazine image

This weeknight winner, sausage chorizo and sherry casserole, uses Spanish ingredients – chorizo, padrón peppers, and more than a nip of sherry – to make a casserole with class. Alternatively, use chorizo in this quick, one-pot stew.

Provided by Jen Bedloe

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield Serves 4-6

Number Of Ingredients 13

1 tbsp olive oil
6 good-quality British outdoorreared pork sausages
4 cooking chorizo sausages
1 large onion, chopped
4 garlic cloves, sliced
150g pack padrón peppers
125ml dry sherry (we used fino)
2 tbsp membrillo (quince paste) or honey
400g chopped tomatoes
250ml chicken stock
2 bay leaves
Handful fresh flatleaf parsley, chopped
Crusty bread, potatoes or pasta to serve

Steps:

  • Heat the oven to 190°C/170°C fan/gas 5. Heat the oil in a large shallow hob-safe casserole over a medium-high heat, add the sausages and chorizo and fry, turning, to brown all over. Transfer to a plate.
  • Add the onion, garlic and peppers to the oil left in the casserole, then fry over a medium heat for 8 minutes until softening and lightly golden.
  • Add the sherry to the casserole, let it bubble for a couple of minutes, then stir in the membrillo/honey, tomatoes, stock, bay leaves, half the parsley and the sausages and horizo. Bring to a fast simmer, then cover and transfer to the oven. Cook for 30 minutes, then remove the lid and cook for 10 minutes to reduce the sauce.
  • Remove and discard the bay leaves, then taste and season with salt and pepper. Sprinkle over the remaining parsley, then serve with your choice of carb.

Nutrition Facts : Calories 360kcals, FatContent 24.2g fat (8.4g saturated), ProteinContent 25.4g protein, CarbohydrateContent 8.9g carbs (6.1g sugars), FiberContent 2.7g fibre

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CHORIZO-STUFFED CHICKEN RECIPE | DELICIOUS. MAGAZINE
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