This vibrant Caribbean-inspired dish transforms simple chicken breasts into a restaurant-quality meal. The chicken is butterflied and stuffed with aromatic, homemade pork chorizo, packed with red wine vinegar, oregano, and serrano chiles. After searing to lock in the juices, the breasts simmer in a savory sauce of onions, garlic, bell peppers, and tomatoes. The result is tender, flavorful meat with a perfect balance of heat and acidity. It’s an excellent choice for dinner parties or special weeknight dinners. Serve over fluffy white rice or black beans to soak up the delicious sauce.
Chorizo Stuffed Chicken, Caribbean (+ Homemad)
Description
This vibrant Caribbean-inspired dish transforms simple chicken breasts into a restaurant-quality meal. The chicken is butterflied and stuffed with aromatic, homemade pork chorizo, packed with red wine vinegar, oregano, and serrano chiles. After searing to lock in the juices, the breasts simmer in a savory sauce of onions, garlic, bell peppers, and tomatoes. The result is tender, flavorful meat with a perfect balance of heat and acidity. It&# 226;ÂÂs an excellent choice for dinner parties or special weeknight dinners. Serve over fluffy white rice or black beans to soak up the delicious sauce.Ingredients
Directions
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Prepare the homemade chorizo: In a skillet, heat 2 tablespoons oil over medium-high heat. Add 1 pound ground pork and sauté until browned, breaking up lumps.
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Add 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon dried thyme, 1/4 teaspoon ground cloves, a pinch of nutmeg, 1 tablespoon chile powder, salt, pepper, 1/4 teaspoon diced serrano chile, 1/4 cup water, 1/2 cup diced carrot, 1/2 cup diced celery, and 1/4 cup diced onion to the pork.
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Simmer the chorizo mixture for 15 minutes. Strain off excess fat and allow the sausage to cool completely.
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Wash and dry the chicken breasts. Cut a deep pocket into the thickest part of each breast, being careful not to cut all the way through.
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Stuff the cooled homemade chorizo mixture into the pockets of the chicken breasts. Secure with toothpicks if necessary.
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Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the stuffed chicken breasts on all sides, about 10 minutes total. Drain excess fat from the pot.
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Add 1 medium diced onion, 5 cloves minced garlic, 1 sliced green bell pepper, 1 teaspoon dried oregano, 1 teaspoon salt, 1/4 teaspoon pepper, 4 bay leaves, and 1 small can tomato sauce to the pot.
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer until the chicken is tender and cooked through, about 45-60 minutes.
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Remove and discard the bay leaves.
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Arrange the chicken breasts on a platter and spoon the remaining sauce over the top. Serve with rice or black beans.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 561.8kcal
- % Daily Value *
- Total Fat 12.3g19%
- Saturated Fat 3.4g17%
- Cholesterol 289.4mg97%
- Sodium 252.0mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 105.6g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
caribbean, chorizo, chicken, stuffed, homemade, sausage, pork, spicy, simmered, dinner, tomato sauce, bell pepper, garlic, onion, oregano, serrano, rice, beans, main course, comfort food
