recipe for Chicken and Chorizo has been reproduced courtesy
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Chicken and chorizo is one of those classic Spanish
combinations which goes down really well either as simple
tapas, a starter or as a main meal. This recipe was
conjured up for lunch one day when we had some leftover
chicken leg which had been de-boned and prepared for
the barbeque. The addition of a little red wine, plenty
of garlic and a few peppercorns added some real rustic
flavour to this Andalucian dish. Use strong spicy chorizos
for an extra kick. Cooked in less than 15 minutes.
for Chicken and Chorizo
1 Chicken breast or de-boned leg
8 Garlic cloves, skins left on
100ml red wine
to make Chicken and Chorizo
Heat a splash of olive oil in the frying pan.
the chicken onto bite size pieces, you can also use
chicken wings (tips removed) and brown in the frying
the skins on, crush each garlic cloves roughly and
throw in with the chicken pieces, fry for 5 minutes.
Meanwhile slice some chorizo Cantimpalo about 1/2cm
thick and add to the chicken along with the peppercorns.
Add the red wine and reduce by half, stir and turn
the chicken then cover, turn down the heat and leave
to simmer for 10 minutes.
Once the chicken is done, serve on tapas plates with
fresh salad and crusty bread.
used chorizo Cantimpalo for this recipe
which is quite sweet, try Orce fire chorizo
or chorizo picante to spice things up. This recipe
can also be cooked in a cazuela over the barbeque.
3 - 4
with permission of Orce