Frank's Recipes! Spicy Ranch Chicken with Chorizo Stuffing

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Spicy Ranch Chicken with Chorizo Stuffing

1 1/2 pounds chorizo, casings removed
3 serrano chiles, minced
8 garlic cloves, minced
1 cup pitted green olives
2 tablespoons minced cilantro
4 chicken leg-thigh pieces or 2 large, cut in half chicken breasts
1 yellow onion, minced
1 teaspoon ground coriander seeds
1/2 teaspoon ground cumin
2 tablespoons chili powder
1 cup dry white wine
1 cup chicken stock
3/4 cup almonds, blanched and toasted

Cook the chorizo, breaking it up with a fork, in a large heavy sauté pan over medium heat. When it is nearly done, remove the pan from the heat, drain and discard all but 2 tablespoons of the fat, and return the pan to the heat. Add the chiles and garlic, and sauté for 5 minutes. Meanwhile, mince half of the green olives, and add them to the chorizo mixture. Remove the pan from the heat, and stir in 1 tablespoon of the cilantro. Let the chorizo mixture cool. Using your finger, carefully loosen the skin from the chicken, leaving it attached at the edges. When the chorizo mixture is cool enough to handle, stuff some under the skin of each piece of chicken. Set the chicken pieces aside. Return the pan to the heat and sauté the onion in the pan drippings until it is very soft and fragrant, about 15 minutes. Stir in the coriander, cumin and chili powder. Cut the remaining olives in half and add them, then pour in the wine and stock. Add the chicken, reduce the heat to low, and simmer, covered, until the chicken is cooked through, about 35 minutes. Transfer the chicken to a serving platter, increase the heat in the pan to medium-high, and reduce the cooking liquid by one third. Spoon the sauce over the chicken, scatter the remaining 1 tablespoon of the cilantro and the toasted almonds on top, and serve immediately.

Yield: 4 servings