How to Make Spinach and Chorizo Stuffed Chicken Like a Pro!

Stuffed Chicken Leg with Chorizo and Spinach, Served with Garlic Mashed Potatoes
Ingredients:
For the Stuffed Chicken:
4 boneless chicken legs (skin on, if desired)
150g chorizo, finely diced
100g fresh spinach leaves
Salt and black pepper, to taste
2 tbsp all-purpose seasoning
Olive oil, for searing
Butcher’s twine (for tying the chicken rolls)
For the Sauce:
1 onion, finely diced
2 sprigs fresh thyme
2 tbsp butter
2 tomatoes, diced
1/2 cup chicken stock (optional)
For the Garlic Mashed Potatoes:
500g potatoes, peeled and diced
3 tbsp butter
1/2 cup milk
2 cloves garlic, minced
Salt and black pepper, to taste
Instructions:
1. Prepare the Chicken:
Place each chicken leg between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the chicken until it is flattened and even in thickness.
Season the inside of each chicken leg with salt, black pepper, and a sprinkle of all-purpose seasoning.
2. Stuff the Chicken:
Spread a portion of the diced chorizo and fresh spinach leaves onto each seasoned chicken leg.
Carefully roll the chicken up, starting from one end, to encase the filling. Use butcher's twine to tie the chicken securely, preventing the stuffing from falling out during cooking.
3. Sear the Chicken:
Heat a drizzle of olive oil in a large pot or skillet over medium-high heat.
Once the oil is hot, add the chicken rolls and sear on all sides until they are golden brown (about 2-3 minutes per side). Remove the chicken rolls and set them aside.
4. Prepare the Sauce:
In the same pot, add the diced onion and cook until softened, about 3-4 minutes.
Add the fresh thyme, butter, and diced tomatoes. Cook until the tomatoes start to break down and release their juices.
Return the chicken rolls to the pot, nestling them in the sauce. If desired, add the chicken stock to create more sauce.
Cover the pot, reduce the heat to low, and let simmer for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
5. Make the Garlic Mashed Potatoes:
While the chicken is cooking, boil the diced potatoes in salted water until they are tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk, minced garlic, salt, and black pepper.
Mash the potatoes until smooth and creamy. Adjust seasoning to taste.
6. Serve:
Remove the chicken rolls from the pot and slice them into medallions.
Serve the chicken medallions over a bed of garlic mashed potatoes, drizzled with the tomato-onion sauce from the pot.
Garnish with a sprig of thyme, if desired, and enjoy!
This dish offers a delightful combination of flavors, with the smoky chorizo and fresh spinach complementing the tender chicken, all paired perfectly with creamy garlic mashed potatoes. Enjoy your meal!

[@JourneywithJackieHoustonJh26]

Great menu

[@JourneywithJackieHoustonJh26]

Delicious

[@9EHoneyPot]

Well my shoes are untied.......Very nicely done......Won't be long and you will have a Million folks watching........who dat/who dat/who dat