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Chorizo stuffed chicken with caprese salad by Miguel Maestre
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- 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
- Cabernet vinegar
- Extra virgin olive oil
Puree chorizo in food processor and transfer to piping bag.
Lay down Jamon, slightly overlapping on plastic food wrap.
Lay chicken on Jamon to cover width and pipe chorizo down centre.
Roll tightly to form a cylinder and tie both ends.
Cook at 120 C to reach internal 60C. Refresh in ice.
To serve, brown gently on flat top to crisp jamon and bring to temp in oven.
Carve in 1.5 cm slices.
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?
Churros con chocolate
Chorizo and beef empanadas