Chorizo Stuffed Roasted Chicken Recipe

Name: Chorizo Stuffed Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/4 lb ground pork; 1/4 lb fresh chorizo sausage, removed from the casing and crumbled; 1 cup chopped yellow onion; 1/2 cup chopped celery; 1/4 cup chopped green bell pepper; salt and pepper; 1 tablespoon chopped garlic; 12 slices white bread; 2 cups chicken stock; 1 pinch crushed red pepper flakes; 1/4 cup chopped fresh parsley; 1 large egg; 1 roasting chicken, rinsed with cool water and patted dry; butchers kitchen twine; 1/4 cup water

Servings: persons

1 tablespoon olive oil
1/4 lb ground pork
1/4 lb fresh chorizo sausage, removed from the casing and crumbled
1 cup chopped yellow onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
salt and pepper
1 tablespoon chopped garlic
12 slices white bread
2 cups chicken stock
1 pinch crushed red pepper flakes
1/4 cup chopped fresh parsley
1 large egg
1 roasting chicken, rinsed with cool water and patted dry
butchers kitchen twine
1/4 cup water

1
Preheat oven to 400 degree Fahrenheit.
2
Heat the oil in a large saute pan over medium heat.
3
Add the pork and chorizo and cook until completely browned , about 3 minutes.
4
Add the onions, celery, and bell pepper, and cook, stirring until the vegetables are soft, about 5 minutes.
5
Add the garlic and cook for 1 minute. Remove from heat.
6
Put the bread in a large rectangular glass baking dish and pour in the chicken stock.
7
Soak for 10 to 15 minutes.
8
Remove and squeeze each slice, reserving the stock.
9
In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper, and the crushed red pepper. Stir in the parsley. Let cool completely season again with salt and pepper. Add the egg and mix thoroughly.
10
Season the chicken generously with salt and black pepper. Stuff the cavity with the sausage mixture.
11
Close the cavity and cross the legs, securing them with the butchers twine.
12
Put the water in the bottom of a roasting pan and place the chicken in the center of the pan.
13
Bake until the chicken browns evenly, about 1 hour.
14
Reduce the heat to 375 degree Fahrenheit and continue to bake until it becomes very tender and the juices run clear, about another hour.
15
Let the chicken rest for a few minutes before carving into serving pieces.
16
Serve with stuffing.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/4 lb ground pork, 1/4 lb fresh chorizo sausage, removed from the casing and crumbled, 1 cup chopped yellow onion, and more.

Yes, Chorizo Stuffed Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Stuffed Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions