I love this Spanish sausage Chorizo. It has a very distinct flavor. The smoked paprika makes it very tasty. In the 1550 fresh meat consumption declined and salted dried meat was important for the travelers crossing the Indian Ocean, and for many other ships creeping down the coast of west Africa.
4 chicken breast medium size
1/2 c of flour
1/2 tsp of salt
3 or 4 tbsp of butter
7 oz of Chorizo cut into thin discs
3 oz of Manchego cheese, shredded
3/4 c of white wine, Pinot Grigio recommended
1 tbsp of Dijon mustard
1/2 c of water
1 tbsp of organic chicken paste
Pound the chicken breast between two sheets of parchment paper so they become thin.
Drench the chicken with a thin coat of flour. I would salt the flour before.
Stuff the chicken with a few pieces of chorizo and Manchego. Roll up and seal with a tooth pick.
Melt the butter in a heavy bottom skillet, and gently brown the chicken.
Cook about 4 minutes on each side or until done. Be sure not to overcook. Remove and set aside.
In the same skillet, deglaze with the wine for a couple minutes, then add the water, mustard, and chicken paste. Stir until dissolved. Simmer for two or three minutes. If the sauce is too thin you can thicken it with a teaspoon of flour. Aim for a sauce slightly thicker than milk but not as thick as gravy.
I did serve this dish with brown rice. I have tried many brands but the best is Lundberg organic brown rice. You will love the texture of this rice. I always add a tbsp of butter and a tbsp of chicken paste to my rice for additional flavor. Enjoy!
Spanish Chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is both piquante (spicy) and dolce (sweet). In the Rioja region, famous for its wine, they have a special Chorizo called Chorizo Riojano which has the Eropean Union’s Protected Geographical Indication (PGI). In layman’s terms, this is the sausage equivalent to champagne.
Let us talk a little about Manchego cheese. Manchego cheese is also a Spanish cheese made from sheep milk. Produced in La Mancha region . It has been granted a protective designation by the EU. Its buttery texture with a slight piquancy taste, gives it a very special characteristic. The cheese should be aged for a minimum of six months, and up to two years. Enjoy this cheese with a glass of wine from La Mancha .
I personally could live on charcuterie and cheese, of course paired with wine. So when creating this recipe I decided to use all my favorite ingredients.