Recipe: Mango Chorizo Stuffed Chicken

MANGO CHORIZO STUFFED CHICKEN
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

CHICKEN INGREDIENTS:
3 large mangoes, peeled pureed
1 teaspoon sugar
1 teaspoon white wine vinegar
1 (3 to 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

TO MARINATE THE CHICKEN:
To make the mango marinade, combine the 3 pureed 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 refrigerator overnight rotating every few hours.

TO MAKE THE STUFFING:
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.

TO STUFF AND ROAST THE CHICKEN:
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.

Makes 4 servings
Source: Creating Chefs by Carol W. Maybach