Stuffed chicken – Spanish styley!


Madrid, to put it simply, is special. It’s the beating heart of Spain which truly moves to its own unique rhythm. Chilled, sunny days spent at food markets and tapas bars merge into long, drink fueled nights at the many bars and clubs.

Despite the cities electric nightlife the food and its pure simplicity inspired me. Iberian ham, chorizo and tortilla are all simple dishes, yet treated with care are true masterpieces. I fell in love with the chorizo so much I bought a load of it back and  thought up this simple chicken dish, which could be either served as a part of a main course or as a tapas dish, you choose.

Here’s a classic to get you into the Spanish mood!



  • Chicken breast
  • The best quality Spanish chorizo you can buy
  • Sun dried tomatoes
  • Lemon thyme


Like the Spanish I choose to keep the dish simple. It’s all about the ingredients and the method of cooking that make this chicken dish both succulent and full of flavour. Start off by slicing the chicken breast in halve, so that you have two thinner fillets. Cover the fillet with cling film and bash it until it nice and thin. Roughly chop up the chorizo and sun dried tomatoes and sprinkle a layer over the chicken breast. Season with fresh thyme, salt and pepper.



Roll up the chicken starting at the thinner end till you have a fat cigar.

Next, lay a long piece of cling film on a work surface. Place the rolled up chicken in the middle. Make sure there is a good 20 cm or so of clingfilm extra at both ends. Roll up the chicken and twist the ends of the cling film so the chicken is squashed together. Tie the ends of the cling film in a knot.

Place the chicken in a pan of simmering water for 10 – 15 mins depending on the size. Take out the chicken from the water and remove the cling film.

Fry in a hot pan with butter until golden. To keep the chicken moist, baist it with the fat in the pan. To serve, slice the chicken into rings. Sprinkle with salt and serve Spanish style with an ice cold beer!


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