Chorizo Poblano Stuffed Chicken Breast Recipes

Steps:

• For the poblano and pepper jack-stuffed chicken breasts: Roast the poblano peppers over an open flame until completely charred, transfer to a plastic bag and seal for 10 minutes. Peel the charred skin, remove all the seeds and cut each pepper in half.
• Meanwhile, put chicken breasts on a cutting board and pound with a meat mallet to 1/4-inch thickness. Season with salt and pepper.
• Heat a large skillet over medium high heat. Add the oil, heat, then add the chicken and cook until the first side is golden-brown, 1 to 2 minutes. Flip and cook until the second side is golden-brown, another 1 to 2 minutes. Transfer the skillet to the oven and roast until just cooked through, about 8 minutes.
• Meanwhile, make the ancho chile cream sauce: Bring the cream to a simmer in a small saucepan and cook until reduced by 1/3. Add the Cajun spice and ancho chile powder and simmer for another minute or so. Keep warm.
• When the chicken is done, cut each piece into 2 equal halves. Lay one piece in the centers of 2 dinner plates and top each with 2 poblano halves, 1 piece of pepper jack, and another piece of chicken. Pour half of the Ancho Chile Cream Sauce over the tops and serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add tomatoes, onion, carrot, celery, garlic, Worcestershire sauce, adobo, basil, and cilantro to the skillet with the chorizo. Simmer for 5 minutes. Add rice and simmer for 5 minutes more. Remove from heat, add fresh parsley, and let rest.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Stuff each poblano pepper half with the chorizo mixture; lay in the baking dish. Add water to the bottom of the dish. Loosely cover with aluminum foil.
• Bake in the preheated oven until peppers are tender but still firm, about 1 hour. Remove foil and sprinkle peppers with Cheddar, mozzarella, and pepper Jack cheeses.
• Turn on the broiler; broil peppers until cheese is brown and bubbly, 3 to 4 minutes.

Steps:

• Heat oven to 375ºF.
• Make cut in one long side of each chicken breast, being careful to not cut through to opposite side.
• Top ham with chiles, cheese and chorizo; roll up, starting at one short end of ham slice. Insert 1 ham roll into pocket of each chicken breast. Brush chicken with mayo; top with cracker crumbs.
• Pour salsa into 13x9-inch baking dish; top with chicken.
• Bake 20 to 25 min. or until chicken is done (165°F).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium-high heat. Cook and stir chorizo in hot oil until completely browned and broken into small pieces, 7 to 10 minutes. Remove skillet from heat; stir rice, onion, 1/4 cup taco sauce, Cheddar cheese, and cumin with the chorizo until evenly mixed.
• Fill poblano pepper halves with the chorizo mixture; place in a small casserole dish or a pie pan. Drizzle 1 tablespoon taco sauce over each pepper. Pour water into bottom of the dish; cover loosely with aluminum foil.
• Bake in preheated oven until peppers are tender, about 1 hour.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
• Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
• Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
• Bake in the preheated oven until cheese melts, about 10 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the sliced onions in the middle of a roasting tin. Mix the oil with 2 tsp paprika and leaves from one of the thyme sprigs. Rub all over the chicken, sit it on top of the onions and season well. Push 3 of the lemon halves inside the cavity, cover the chicken loosely with foil and roast for 45 mins.
• Meanwhile, make the stuffing. Cook the diced chorizo over a low-medium heat until crisp and plenty of oil has collected in the pan. Scoop out the chorizo to cool, and tip the chopped onions into the pan. Soften gently for 15-20 mins, then tip into a bowl to cool.
• Rub together the cooking chorizo meat and the breadcrumbs, as if you were rubbing butter into flour to make pastry. When the breadcrumbs are all orange, mix in the cooked chorizo and onions, apricots, parsley, leaves from another thyme sprig, remaining paprika, the lemon zest and egg. Squeeze over the juice from the remaining lemon half, season with lots of pepper, then use your hands to squish everything together really well.
• Grease a small roasting tin and push in the stuffing, roughing up the surface with a fork - this will create lots of crispy bits. Tear over the remaining thyme sprigs.
• After 45 mins, remove the foil from the chicken and pour the wine and stock into the tin. Reduce oven to 180C/160C fan/ gas 4 and put the chicken back in with the stuffing on a shelf below. Roast for another 45 mins until the juices between the legs and body run clear.
• Rest the chicken for 15 mins while you bubble the pan juices to reduce a little, then carve and serve with the stuffing, reduced juices, and sautéed potatoes and steamed broccoli, if you like.