Chorizo Stuffed Chicken & Saffron Aioli

Chorizo Stuffed Chicken & Saffron Aioli

Rating
4.50rating out of 5

(552 reviews from our customers)

Prep Time

50 min

Cuisine

Spanish

Use within

5-6 days

A bit of a show off one this one! You'll stuff the chicken skin with chorizo, which seasons and flavours the meat as it cooks. You'll serve a rather dramatic-looking black rice, flavoured with roasted romano peppers, lemon and parsley to the side. Channel your inner artist as you drizzle with a saffron aioli (garlic mayonnaise)!

Prep Time

50 min

Cuisine

Spanish

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Mini-cooking-chorizo
100g British mini cooking chorizo
Saffron-(pinch)
1 pinch of golden saffron
British Chicken Thighs With Skin on - re-touch
4 British chicken thighs
Black rice
130g black rice
Romano Pepper
2 Romano peppers
Lemon
1 lemon
Mayonnaise-sachet-(2)
1 mayonnaise sachet (26ml) †
fresh-parsley
20g fresh parsley
garlic-clove
1 garlic clove
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g British mini cooking chorizo
  • 1 pinch of saffron
  • 320g British chicken thighs, skin on
  • 130g black rice
  • 1 Romano pepper
  • 1 lemon
  • free-range mayonnaise<span class="strong">†</span>
  • 20g parsley
  • 1 garlic clove
Typical Values per 100g per serving
Energy 892 kJ
212 kcal
3956 kJ
940 kcal
Fat
of which saturates
12.9 g
3.3 g
57.1 g
14.8 g
Carbohydrate
of which sugars
12.6 g
2 g
56.1 g
8.8 g
Fibre 1.7 g 7.5 g
Protein 11.9 g 52.6 g
Salt 0.48 g 2.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
1 pinch of saffron
saffron
320g British chicken thighs, skin on
130g black rice
black rice
1 Romano pepper
1 lemon
free-range mayonnaise
rapeseed oil 70% ,water, spirit vinegar, free range pasteurised egg yolks 5 %, sugar, salt, stabilisers (xanthan gum & guar gum), mustard seeds, antioxidant: calcium disodium edta, spices
20g parsley
1 garlic clove
Allergens
  • Allergens highlighted by † (mustard, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Chorizo Stuffed Chicken & Saffron Aioli

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Chop the chorizo as small as you can

Deseed the peppers (scrape the seeds and pith out with a teaspoon) and cut into bite-size pieces

2 Chorizo Stuffed Chicken & Saffron Aioli

Add the black rice to a pot of plenty of boiled water and bring to the boil over a high heat

Cook for 30 min or until tender 

Once cooked, drain and return to the pot

Tip: black rice has got a bite to it, so don't worry if you think it's not cooked after 30 min, it will be!

3 Chorizo Stuffed Chicken & Saffron Aioli

Meanwhile, add the saffron to a bowl and cover in 1 tbsp [2 tbsp] boiled water and set aside

Tip: soaking saffron in hot water infuses the water, bringing out its colour and flavour

 

4 Chorizo Stuffed Chicken & Saffron Aioli

Carefully loosen the chicken skin from the thigh meat 

Divide the chopped chorizo between the chicken thighs and sandwich it between the loosened chicken skins and thigh meat

Season the stuffed chicken with salt and pepper 

5 Chorizo Stuffed Chicken & Saffron Aioli

Add the romano pepper to a baking tray, drizzle with olive oil and sit the stuffed chicken over the peppers (this will prevent the peppers from burning)

Put the tray in the oven for 25 min or until the pepper has softened and the chicken is cooked through

6 Chorizo Stuffed Chicken & Saffron Aioli

Meanwhile, chop the parsley finely, including the stalks

Peel and chop (or grate) the garlic

Add the mayonnaise to the bowl with the saffron and water and mix well

Add the garlic and season with salt and pepper - this is your saffron aioli

7 Chorizo Stuffed Chicken & Saffron Aioli

Once cooked, transfer the stuffed chicken to a clean chopping board and leave it to rest for 3-4 min

Stir the cooked peppers and the roasting juices through the black rice

Add the chopped parsley and 1 tbsp [2 tbsp] lemon juice to the rice and season with both salt and pepper 

Once rested, carefully slice the chicken with a sharp knife 

8

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Serve the sliced chicken over the black rice and drizzle the lot artistically with your saffron aioli

Enjoy!

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