Mains

Chicken Legs Stuffed with Chorizo

Name: Chicken Legs Stuffed with Chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 3 chicken legs, skin on; 6 thin slices chorizo; 25 ml (5 tsp) oil; 1 small onion; 1 chicken stock cube dissolved in 200 ml (3/4 cup) hot water; 150 ml (2/3 cup) whole liquid cream; Salt and freshly ground pepper

These chicken legs hide slices of chorizo under the skin, which browns first before the legs braise gently in stock, finishing with a splash of cream. The lid on the frying pan keeps the meat moist through the braise.

In brief Chicken Legs Stuffed with Chorizo is a mains recipe ready in 30 minutes for 3 servings.

Total time: 30 min
Prep: 10 min
Cook: 20 min

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Ingredients

3servings

3 chicken legs, skin on
6 thin slices chorizo
25 ml (5 tsp) oil
1 small onion
1 chicken stock cube dissolved in 200 ml (3/4 cup) hot water
150 ml (2/3 cup) whole liquid cream
Salt and freshly ground pepper

Method

Gently lift the skin of each leg without pulling it off completely, just enough to tuck in 2 slices of chorizo.
Heat the oil in the Tupperware Chef Series Frying Pan 24 cm, lay the legs skin side down and brown for 2 to 3 minutes over high heat.
Chop the onion in the Twister, turn the legs over, add the onion and pour in the stock, scraping up the browned bits; season lightly, cover and cook for 10 minutes over medium heat.
Take off the lid and let the liquid reduce almost completely, then pour in the cream and simmer for 5 minutes over medium heat.
Serve with a potato and celeriac mash made with the potato masher.