Oven-baked chicken and chorizo rolls
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1040, total fat 43 G., saturated fats 13 G., proteins 48 G., carbohydrates 111 G., fiber 8 G., cholesterol 214 mg, sodium 1046 mg, sugar 5 G.
Calories 1040, total fat 43 G., saturated fats 13 G., proteins 48 G., carbohydrates 111 G., fiber 8 G., cholesterol 214 mg, sodium 1046 mg, sugar 5 G.
Each serving of this Latin American-inspired dish is baked in a separate parchment-wrapped package. Before baking, boneless, skinless chicken thighs are marinated for several hours in a spicy paste made from chili peppers, green onions, cilantro, and herbs. Place them on slices of cooked polenta, top with bell peppers and fried chorizo, wrap in parchment, and bake until the chicken is cooked through. You'll have a complete meal with meat and garnish. Immediately sprinkle the chicken with crumbled Cotija cheese after opening the package.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 60g dry chorizo sausage, thinly sliced (about 1/2 cup)
- 1 Fresno or red jalapeño pepper, quartered (remove seeds to reduce heat)
- 4 green onions, cut into 3 pieces
- 1 cup fresh cilantro
- 3 cloves garlic, coarsely chopped
- 1 tbsp chopped fresh oregano
- 1 teaspoon cumin seeds
- Juice of 1 lime + wedges for serving
- 800 g skinless and boneless chicken thighs (about 6 pieces), cut in half
- 1 tube (500 g) prepared polenta, cut into 12 circles
- 2 red bell peppers, thinly sliced
- 1/4 cup crumbled cotija cheese
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Recipes with similar ingredients: chicken thighs, chorizo sausage, polenta, Fresno pepper, jalapeno pepper, sweet pepper, Cotija cheese, lime juice, oregano, cumin, green onions, cilantro
Cooking the dish according to the recipe:
- In a small nonstick skillet over medium heat, cook the chorizo, stirring occasionally, until crispy, about 5 minutes. Transfer to a bowl with a slotted spoon and set aside. Leave the rendered fat in the skillet to cool slightly.
- Combine the chili pepper, green onion, cilantro, garlic, oregano, and cumin in a food processor. Add 2 tablespoons water, the pan drippings, lime juice, and 1/4 teaspoon salt; pulse until a chunky paste forms. Transfer the paste to a large bowl, add the chicken, and toss to combine.
- Cover and refrigerate for at least 30 minutes and up to 4 hours.
- Preheat oven to 220°C.
- Tear off four 40cm-long sheets of parchment paper. Make parcels (see photo): arrange three slices of polenta on one sheet of parchment; top with a quarter of each bell pepper, chorizo, and chicken. Seal the parcel. Repeat to make three more parcels; arrange the parcels on two baking sheets.
- Place in the oven and bake until the parchment is puffed and the chicken is cooked through, about 30 minutes. Let rest for 5 minutes. Carefully open the packages, sprinkle with cheese, and serve with lime wedges.
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