Hello lovely readers! It’s Al here, and today I have a tantalizing Spanish-inspired dish that will transport you straight to the vibrant streets of Spain: Chorizo and Manchego-Stuffed Chicken Breasts with Patatas Bravas. It’s perfect for those evenings when you’re longing for something a little adventurous but don’t want to stray too far from comforting flavors.
The idea for this dish came about on a chilly autumn evening when my wife and I were reminiscing about our trip to Spain a few years ago. Spain’s culinary scene was such a highlight, with its bold flavors and hearty dishes. One can’t help but fall in love with the rustic charm of Spanish food—simple ingredients, bold flavors, and the unmistakable warmth that only a well-seasoned dish can offer.
So, let’s dive into what makes this recipe so special. First up, the chicken breasts are the star of the show. By creating a little pocket in them, we give ourselves the perfect space to fill with mouth-watering diced chorizo and nutty Manchego cheese. When seasoned and oven-baked, the chicken remains juicy, and the filling turns deliciously gooey and aromatic. Trust me, your kitchen will be filled with irresistible aromas that will have everyone gathering around.
Next, we have the Patatas Bravas, a dish that holds a special place in my heart. These crispy roasted potatoes, seasoned with smoked paprika and a hint of cayenne pepper, offer a lovely contrast to the stuffed chicken. The bravas sauce, oh the sauce! It’s a tangy, slightly spicy tomato sauce that adds just the right amount of zing to the crispy potatoes. It’s the perfect match, much like me and my wife, if I do say so myself!
On a practical note, this dish is surprisingly simple and doesn’t require much fussing about. It sits beautifully on the dinner table and looks like it took way more effort than it actually did. That’s always a win in my book! Not to mention, it packs quite a punch when it comes to flavors. The earthy chorizo and creamy Manchego offer the perfect bite that isn’t easily forgotten.
Whether you’re treating yourself to a cozy dinner for two or inviting friends over for a Spanish-themed evening, this dish is sure to impress. Serve it with a side of your favorite Spanish Rioja, and you’re set for an unforgettable meal.
There you have it—an homage to Spain with ingredients that are both accessible and utterly delightful. I hope you enjoy making (and eating) these Chorizo and Manchego-Stuffed Chicken Breasts with Patatas Bravas as much as I do. Let me know how it turns out for you. Until next time, happy cooking and buen provecho!
Ingredients
Chorizo and Manchego-Stuffed Chicken Breasts:
– 4 boneless, skinless chicken breasts (about 600g total)
– 100g Spanish chorizo, diced
– 100g Manchego cheese, grated
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Patatas Bravas:
– 500g potatoes, peeled and cut into cubes
– 3 tablespoons olive oil
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt to taste
Bravas Sauce:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 400g canned chopped tomatoes
– 1 teaspoon sugar
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
Garnish:
– Fresh parsley, chopped
Method
Method
Chorizo and Manchego-Stuffed Chicken Breasts:
1. Prepare the Chicken: Preheat your oven to 200°C (400°F). Use a sharp knife to make a pocket in each chicken breast, ensuring not to cut all the way through.
2. Stuff the Chicken: In a bowl, combine the diced chorizo and grated Manchego cheese. Stuff each chicken breast with the mixture and secure with toothpicks.
3. Season and Sear: Rub the stuffed chicken breasts with olive oil, smoked paprika, salt, and pepper. Heat a large ovenproof frying pan over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden brown.
4. Oven Bake: Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
Patatas Bravas:
1. Prepare the Potatoes: While the chicken is baking, place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 5 minutes, then drain thoroughly.
2. Season and Roast: In a roasting tray, toss the parboiled potatoes with olive oil, smoked paprika, cayenne pepper, and salt. Spread them out in a single layer and roast in the oven for 20-25 minutes, or until golden and crispy.
Bravas Sauce:
1. Sauté Aromatics: In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Simmer Sauce: Stir in the chopped tomatoes, sugar, smoked paprika, and cayenne pepper. Season with salt and pepper. Simmer uncovered for 15 minutes, allowing the sauce to reduce and thicken.
Assembly:
1. Serve: Slice the stuffed chicken breasts and serve them alongside the crispy patatas bravas. Spoon the bravas sauce over the potatoes.
2. Garnish: Sprinkle freshly chopped parsley over the plate for a burst of freshness and color. Serve immediately and enjoy!
