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Chicken and Chorizo

This recipe for Chicken and Chorizo has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon 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.

Ingredients for Chicken and Chorizo

1 Chicken breast or de-boned leg
8 Garlic cloves, skins left on
100g Chorizo Cantimpalo
8 Peppercorns
100ml red wine
Olive oil

How to make Chicken and Chorizo

  • Heat a splash of olive oil in the frying pan.
  • Cut the chicken onto bite size pieces, you can also use chicken wings (tips removed) and brown in the frying pan.
  • Leaving 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.

Notes:

  • We 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.

Serves 3 - 4

Chicken and Chorizo

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www.orceserranohams.com

Published with permission of Orce Serrano Hams

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