Chicken Chorizo Stuffed Sopaipillas Food

ROAST CHICKEN STUFFED WITH CHORIZO

Steps:

• Preheat the oven to 250°F.
• First, make the stuffing. Heat a little olive oil in a large frying pan, add the chorizo and fry for about 3 minutes until turning golden. Add the onion and cook for a minute or two until softened, then add the garlic-Cook for a further couple of minutes before adding the leaves from thyme sprigs. Stir in the cannellini beans, seasoning well. Cook for a minute or two to warm through. Add the tomatoes and a couple of tablespoons of the oil they are stored in. Stir to combine, then remove from the heat.
• Now prepare the chicken. Season the cavity with salt and pepper, then fill with the chorizo stuffing and place a whole lemon at the cavity opening, tucking any excess skin over it. Drizzle the chicken with olive oil, sprinkle over the paprika, and season with salt and pepper. Rub into the chicken skin.
• Pour the wine and about 7oz. of water into a roasting tray and season. Add the chicken and the remaining sprigs of thyme, then cover with foil and roast for 1 hour in the preheated oven.
• After 1 hour, remove the foil from the chicken, baste with the roasting juices and turn the oven up to 400°F. Roast for another 25-30 minutes until the skin is golden brown and the juices from the thigh run clear. Remove from the oven and rest for 15 minutes before serving.
• Remove the lemon from the chicken cavity and squeeze the juice into the pan juices. Whisk together to create a light gravy if you prefer a thicker gravy, reduce over high heat.

STUFFED SOPAPILLAS

Steps:

• 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
• 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
• 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
• 4. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
• 5. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
• 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
• 7. Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
• 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.

BEEF-STUFFED SOPAIPILLAS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

CHORIZO, HATCH CHILE AND CHEESE STUFFED CHICKEN BREASTS

Steps:

• Combine Panko, chili powder, cumin and salt and pepper on a plate. With a fork, mix very well until combined.
• On a plate, melt butter in microwave.
• Pound chicken breasts until thin. Spread each piece with equal amounts of chiles and chorizo. Press chile and chorizo onto the chicken breast to make it more manageable. Top with cheese slice and roll up. Starting with the tapered end of the breast roll as tightly as you can. After you roll each one, dip in melted butter and then roll in bread crumb mixture. Place seam side down in a shallow baking dish. Continue with each chicken breast.
• Chill for at least 1 hour.
• Bake chicken at 400 degrees for 30 minutes.
• Drizzle enchilada sauce over baked chicken. Garnish with green onion and cilantro. Or serve with grilled knob onions. Spanish rice makes a perfect side dish.

CHORIZO STUFFED REDS

Steps:

• Preheat the oven to 375 degrees F.
• For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh.
• For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine.
• Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot.

ONE-PAN CHICKEN AND CHORIZO WITH CHERRY TOMATOES

Steps:

• Pre-heat the oven to 180C / 355F.
• Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
• Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
• Drizzle over the olive oil and balsamic vinegar (if using), then bake for around an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce. Toss and stir once half way through cooking.
• Serve in dishes with toasted bread with olive oil or with a potato side dish.

CHORIZO STUFFED ROASTED CHICKEN

Steps:

• Preheat oven to 400 degree Fahrenheit.
• Heat the oil in a large saute pan over medium heat.
• Add the pork and chorizo and cook until completely browned , about 3 minutes.
• Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
• Add the garlic and cook for 1 minute. Remove from heat.
• Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
• Soak for 10 to 15 minutes.
• Remove and squeeze each slice, reserving the stock.
• In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
• Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
• Close the cavity and cross the legs, securing them with the butchers twine.
• Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
• Bake until the chicken browns evenly, about 1 hour.
• Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
• Let the chicken rest for a few minutes before carving into serving pieces.
• Serve with stuffing.

STUFFED SOPAPILLAS WITH CARNE ADOVADA

Steps:

• In a medium bowl, mix together flour, baking powder and salt. Add melted butter and water then mix the dough until it is smooth.
• Return dough to the bowl and cover with a towel for 20 minutes.
• Turn dough out onto a clean surface and use a rolling pin (or sturdy cup) to roll into 1/4" thickness. Use a knife or pizza roller to cut into 3" squares.
• Heat 4" of oil in a sturdy pot over medium-high heat, until temperature reaches 375 degrees. Add sopapillas, one at a time, and fry until puffy and golden brown, about 15 seconds per side.
• Remove from pot and transfer to a paper-towel lined bowl.
• In a slow cooker, season pork with salt and oregano. Pour in red chile and stir until coated.
• If possible, marinate for 12 - 24 hours.
• Cook on slow for 9 hours, until cooked through and fork-tender.
• On an oven-safe plate, split sopapilla in half. Spoon on a generous serving of carne adovada.
• Top carne adovada with 2 tablespoons of cheese. Top cheese with shredded lettuce and diced tomatoes.
• Fold over the top of the sopapilla to seal it. Spoon over a couple tablespoons of the red chile from the carne adovada. Top with cheese.
• Turn your oven on to broil, then place in oven for 1 - 2 minutes, until cheese is melted.
• Repeat for remaining sopapillas.

LEMON ROAST CHICKEN WITH CHORIZO STUFFING

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.

STUFFED CHICKEN BREAST

Steps:

• Place the chicken breast on a chopping board, using a small sharp knife slide the knife in at the fat end of the breast blade away from you, it helps to put your hand ontop of the breast to keep it steady and the knife in the middle of the meat. move the knife to make a pocket inside the breast.
• Mix the cheese, chorizo, basil, salt pepper and a little olive oil in a bowl.
• Stuff the breasts with the mixture, when both are full use a cocktail stick to close the opening.
• In a blender whizz up the bread, parsley, salt and pepper. On 3 plates put flour on one, beaten egg on the next and the breadcrumb mix on the last
• Carefully roll your chicken breast in the flour knocking off any excess then cover in the egg, finally pack on the breadcrumb, Place the breasts on an oiled baking tray and cook for 35 to 40 mins at 180c gas mark 4. The cooking time really depends on the size of the breast and the amount of stuffing you have manage to get in ! i always cut in just to check.
• We always have a big salad with this which goes really well.
• Hope you like it.