Thursday, 6 September 2012

Chicken stuffed with chorizo and olives

I received this lovely hamper from the people at Fragata, who are a specialty Spanish food brand, sourcing authentic Spanish food for the UK, and worldwide.

They asked me to create two dishes using olives, which I WILL, but this isn't it!! It was going to be but I have two better ones planned... 

Chicken stuffed with chorizo and olives
(serves 2)

2 chicken breasts
2 inch piece of chorizo, chopped into little cubes
olives, stuffed with garlic, quartered
2 shallots, chopped
2 piri piri peppers, chopped
half a mozzarella ball

Chop everything up (apart from the chicken) into very small pieces.

Slit the chicken breasts down the side so you create a pocket.
Stuff the pocket with the chopped olive, chorizo, shallot and piri piri mixture.

Heat some olive oil in a frying pan, then place the chicken breasts in the pan and lower the heat.
Scrunch up a sheet of greaseproof paper and wet it under the tap, then flatten it out and cover the chicken with it, tucking it in round the edges. (I found this idea in Jamie Oliver's 30 Minute Meals)
Cook gently for about 20 minutes, then remove the paper, carefully turn the chicken over, and recover, cook for a further 5 minutes or so.

Serve with some roasted pequilo peppers and sliced potatoes. And a bit of salad would have been nice!

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