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Chorizo stuffed chicken with caprese salad by Miguel Maestre
Category: food
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Serves:
3
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Time needed:
60 mins
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Difficulty
Easy
Ingredients
- Chicken thigh boned
- Chorizo sausage mild
- Sliced jamon – fine
- Oxheart tomato
- Various ripe heirloom tomato
- Fresh mozzarella or burrata or both.
- Basil sweet
- Basil baby purple
- Vinaigrette:
- Cabernet vinegar
- Extra virgin olive oil
- Salt
- Pepper
Directions
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Step 1
Puree chorizo in food processor and transfer to piping bag.
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Step 2
Lay down Jamon, slightly overlapping on plastic food wrap.
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Step 3
Lay chicken on Jamon to cover width and pipe chorizo down centre.
Roll tightly to form a cylinder and tie both ends.
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Step 4
Cook at 120 C to reach internal 60C. Refresh in ice.
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Step 5
To serve, brown gently on flat top to crisp jamon and bring to temp in oven.
Carve in 1.5 cm slices.
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Step 6
Put together the oxheart tomato, heirloom tomato, mozzarella, basil and toss through with the vinaigrette.
Serve as a side to the chorizo stuffed chicken.
Want to try out more of Miguel's recipes?
Bouillabaisse
Churros con chocolate
Chorizo and beef empanadas
