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Chorizo stuffed chicken with caprese salad by Miguel Maestre

Category: food

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  • Serves: 3
  • Time needed: 60 mins
  • Difficulty Easy


  • 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


  • Step 1

    Puree chorizo in food processor and transfer to piping bag.

  • Step 2

    Lay down Jamon, slightly overlapping on plastic food wrap.

  • Step 3

    Lay chicken on Jamon to cover width and pipe chorizo down centre.

    Roll tightly to form a cylinder and tie both ends.

  • Step 4

    Cook at 120 C to reach internal 60C. Refresh in ice.

  • Step 5

    To serve, brown gently on flat top to crisp jamon and bring to temp in oven.

    Carve in 1.5 cm slices.

  • 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? 


    Churros con chocolate

    Chorizo and beef empanadas

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