Chorizo stuffed chicken, caribbean ( homemade chorizo)
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Chorizo stuffed chicken, caribbean ( homemade chorizo)
  Chicken    Caribbean    Peppers  
Last updated 6/12/2012 1:16:12 AM. Recipe ID 45925. Report a problem with this recipe.
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      Title: Chorizo stuffed chicken, caribbean ( homemade chorizo)
 Categories: Peppers, Chicken & p, Pork & ham, Breads, Muffins & r
      Yield: 1 Servings
 
      3 lb Chicken breasts -- skin
           On/bone in
    1/2 lb Homemade chorizo -- to
           Follow
      2 tb Olive oil
      1    Medum onion
      5    Cloves garlic -- cut in
           Half
      1 lg Green bell pepper -- sliced
           Thinly
      1 ts Dried oregano leaves
      1 ts Salt
    1/4 ts Pepper
      4    Bay leaves
      1 sm Can
           Sliced
           Tomato sauce
 
  1. Throughly wash and dry the chicken breasts 2. Cut a slit in the
  thickest part to put in the chorizo sausage. Divide the sausage among
  the breasts. 3.  Heat oil in a large Dutch oven until hot, put in the
  stuffed chicken breasts, (you can keep them together with toothpicks)
  and brown on all sides.  About 10 min.? drain fat. 4. Add all of the
  remaining ingredients. Heat to boiling, reduce heat, cover and simmer
  until chicken is tender. 5. Remove bay leaves.  Arrange the chicken
  breasts  on a large platter and serve with  the remaining sauce.  I'd
  serve with rice or hot cooked black beans. Now for homemade Chorizo!
  Secret. Don't buy it at the Supers! There are mystery ingredients
  that you probably wouldn't want to eat. Easy to make, double, and
  freeze for meatballs.
  
  Homemade Chorizo 1 pound ground pork 2 tablespoons oil 2 tablespoon
  red wine vinegar 1/2 teaspoon dried oregano 1/2 teaspoon dried basil
  1/4 teaspoon dried thyme 1/4 teaspoon ground cloves Pinch of ground
  nutmeg 1 tablespoon chile powder Salt and freshly ground pepper to
  taste 1/4 teaspoon finely diced and seeded serrano chile 1/4 cup
  water 1/2 cup finely diced carrot 1/2 cup diced celery 1/4 cup diced
  onion Heat the oil in a saute pan or skillet over medium high heat.
  Add ground pork and saute until the pork turn brown, breaking up any
  lumps Add the vinegar, spices, chile, and water, and cook 15 minutes.
  Strain the fat and allow the sausage to cool.
  
  




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Recipe ID 45925 (Apr 03, 2005)

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