Mango Chorizo Stuffed Chicken

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Mango Chorizo Stuffed Chicken

Book Description

Go behind the kitchen doors of America's finest culinary institutes and learn how to prepare dishes like Pan-Seared Sea Bass Puttanesca and Roasted Banana Tiramisu from the instructors themselves - experts in teaching classical cuisine. The recipes are complete with notes from each chef emphasizing crucial points of preparation, and are paired with gorgeous black-and-white photographs and step-by-step illustrations on techniques like butterflying a tenderloin or plating the final dish.

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Creating Chefs: A Journey through Culinary School with Recipes and Lessons

Authors: Carol W. Maybach

Date: November 2005

ISBN: 1592287670

Publisher: The Lyons Press

Paperback

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Mango Chorizo Stuffed Chicken
Recipe from: Creating Chefs
by Carol W. Maybach
Cookbook Heaven at Recipelink.com

From Chef Bob Peterik
Here's another recipe with flavors from south of the border. The acids in the marinade really tenderize the chicken causing the meat to almost slide off the bone. The chorizo adds the spice but the mangoes help keep be entree fresh. CWM

Servings: 4

CHICKEN INGREDIENTS:
3 large mangoes, peeled pureed
1 teaspoon sugar
1/2 teaspoon white wine vinegar
1 (3-4-pound) chicken, washed, patted dry
STUFFING INGREDIENTS:
1 mango peeled, pureed
1/2 teaspoon sugar
1/2 teaspoon white wine vinegar
1/2 cup basmati rice cooked
1/4 pound bulk pork chorizo sausage
1 tablespoon vegetable oil
1 small yellow onion, chopped
2 pickled jalapenos, drained, stems and seeds removed, chopped
kosher salt and freshly ground black pepper
1/2 cup butter, melted

Combine the 3 mangoes, and 1 teaspoon each of sugar and vinegar in a bowl.
Place the washed chicken in a gallon-sized zipper-locking bag. Pour in the mango marinade, and rub it all over the top and interior of the chicken. Place the bag in the refrgerator overnight rotating every few hours.
Before you begin the roasting process, make the stuffing. The first step is to puree the mango and add it to a small bowl with the sugar and vinegar Set aside.
Precook the rice and set it aside.
Preheat the oven to 350 degrees F.
Cook the chorizo in a saute pan on medium-low heat until it is brown and crumbly. Pour it into a colander and drip out the excess fat. Using a paper towel wipe out and discard the browned bits of chorizo in the bottom of the pan.
Reheat the same sauce pan. Add the oil and allow it to get hot.
Add the chopped onion and jalapeno and saute until the onion just begins to turn translucent. Remove from the heat and cool lightly.
Combine the onion and jalapeno in a mixing bowl with the reserved mango mixture. Add the cooked rice and drained chorizo. Mix well. Season lightly with salt and pepper.
Remove the marinated chicken from the refrigerator, take it out of the bag, and place it in a roasting pan. Discard the excess marinade.
Stuff the chicken with the mango/chorizo mixture until it is a full as possible.
Roast for about 1 1/4 hours, basting the top every half hour with a little melted butter.
When the chicken reaches an internal temperature of 165 degrees F, place it on the counter and allow it to rest for at least 5-10 minutes.
Carve and serve with a portion of the stuffing.

Chef’s Note:
Sausages come in every imaginable variety:
patties, links, bulk wrapped, with casings and
without. The longer the sausage is dried, the
firm it is. The chorizo used for this dish is
sold both in bulk and in casings. The type with
casings can be used for this recipe if you pierce
the casing and pull it off the sausage.

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