Yes, SPEARED! Or INJECTED! No photo – sorry. It just wasn’t possible to take a photo as it was consumed so quickly.
Ok, SO I FORGOT! Anyway, it’s easy.
For 4 people, find:
- 4 large chicken breasts, each cut into 4 pieces, lengthways.
- A chorizo sausage, or, failing that, sliced chorizo in a pack.
- Chicken stock – or 2 chicken stock cubes and a mug of boiling water
- Seasonings as nec
- Oven foil
- Oven tray/dish
- Frying pan
- A long-bladed sharp knife
Method A: (Chorizo in a sausage)
- Cut the chorizo sausage into 32 batons about 3mm thick and 5 cms long (about 1/8″ thick and 2″ long in old money).
- Take each of the 16 chicken pieces (hopefully all the same-ish sizes) and spear them to make a 2″ deep hole from each end, then wiggle it about to ensure that the hole will take the baton of chorizo, making it vanish from view.
Method B: (Chorizo in a pack of slices)
- Cut each slice of chorizo into two.
- Take each of the 16 chicken pieces (hopefully all the same-ish sizes) and spear them to make small incisions to take each curled-up piece of chorizo, however many that might be. Leave them sticking out of each incision like mouse ears. It’ll look fun!
Method both: (in other words, continue from either A or B…..)
- Lay all double-chorizo-speared chicken pieces into an oven tray/dish and chuck the stock over the top.
- Season as you wish. Remember that chorizo tends to already have an amount of salt, so……
- Cover with foil and pop into a medium oven set at about Gas5/375F/190C for a while. How long? How long to drink a glass of wine? How do I know how big your wine glasses are? Waddaya mean “Red or white”? I don’t care! Oh, I suppose 20 minutes or so then. Or more. Or less. This is not described as “Approximation Cookery for nuthin’ y’know!
- Whenever it sees daylight again, remove the foil, take out the chicken and chuck (get it?) into a frying pan with a little oil or fry light and get ’em sizzlin’. You want colour on the chicken. Not for long. No, YOU decide…..you can see the friggin’ colour…..
- Use the stock to make a gravy if you wish (or sauce, if you’re posh).
- Serve with whatever you feel like. . We had my lovely wild, red and basmati rice mixture (look it up in the recipe bank!) and sugar snap & baby corn.
- I actually put the stock into a previously made jarred-red-pepper sauce (the one that I said should be illegal cos it’s so friggin’ easy!). It was luvverley!