Lynne has come up with a good term for all the alcohol laden food prepared in the blog (from Jack Daniels baby back ribs to Mac n’ Cheese with Beer Sauce). And so with this, a new splinter segment debuts in En Route:
The Tipsy Cook.
Brandy Chorizo Stuffed Chicken
This was actually a recipe from a cook book of Gordon Ramsay, where it called for cannellini beans and sun dried tomatoes to be stuffed in a roasted chicken. Being in the Philippines, however, where rice is the preferred staple, the recipe is modified to become a chorizo rice stuffing.
This post also comes as inspiration from a friend of the blog who has opened the eyes of the Filipino food goers with how good an award winning stuffed lechon de leche can be. Thanks again and congratulations, Pepita’s Kitchen!
This one will serve 4-5 people very well.
- 1 large whole chicken (3-4 lbs.)
- 1 lemon
- Olive oil
- 1 tsp paprika (but can be any dry rub of your choice)
- 1.5 cups white wine
- Roasting pan
For the chorizo stuffing:
- Two 6-7″ pieces chorizo bilbao, diced (If you want some heat, get chorizo picante)
- 1/3 cup brandy
- 1 onion, finely chopped
- 2 garlic cloves, thinly sliced
- Bunch of thyme sprigs
- 1.5 cups of cooked rice
- Olive oil
- Sun dried tomatoes (optional)
Preheat oven to 180 deg. Celsius (350 deg F.) for 15 minutes
Making the chorizo stuffing:
- Heat up a pan until it is smoking, place in oil, and place chorizo.
- Add the brandy (Careful with this, brandy will flame up a bit. This is normal
- Once the brandy has been reduced to half, add onions and garlic
- Once onions turn semi-transparent, add the rice. Stir until mixture is even. Season with salt and pepper. Take off the heat
1. Season the inside of the chicken with salt and pepper.
2. Stuff the chorizo stuffing and plug close with the whole lemon.
3. Drizzle olive oil over chicken and rub paprika (or dry rub). Season again with salt and pepper
4. Place wine in roasting pan and add ¾ cup of water.
5. Cover pan with aluminium foil and roast in preheated oven for 1 hour.
6. After 1 hour, remove foil, baste the chicken with the roasting juices and turn oven to up to 250 deg Celsius to broil for 10-15 minutes, or until chicken skin is browned.
7. Remove chicken from roasting pan to rest.
8. Get remaining juices and the whole lemon and place in a saucepan. Squeeze lemon out and reduce the juices until it is thick enough. Add a bit of worcestershire sauce if desired. This serves as its gravy.
10. Take out chorizo stuffing and cut chicken into smaller pieces. Serve and plate as desired.
Slow roasting can really give tender and juicy meals that will appeal to a great number of people. More Tipsy Cook experiments coming soon!