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Butterflied Chicken Breast with Chouriço and Black Bean Stuffing

Welcome back. Today's blog post is a very special one. This is the chicken dish I made Chef Gordon Ramsey that won me the crown of Culinary Genius! The new show is on ITV here in the U.K.. I was chosen to be a contestant after all the hype with the Purple Door Supper Club. To say I was extremely flattered is an understatement. I can now say I've fed "Super Chef". He said some amazing things to me on and off camera. He is truly an amazing person, both personally and professtionally. Hope you enjoy this magnificent, delicious Portuguese inspired dish. Here, I have recreated it and served it with rice. For presentation purposes, I have an "airline chicken breast", also known as a "frenched breast". It is a boneless chicken breast with the skin on and the first wing joint still attached. This is completely up to you. A boneless/ skinless breast is also fine, but won't be as flavourful. Enjoy. xoxo

Butterflied Chicken Breast with a Chouriço and Black Bean Stuffing

Serves 4

4 Chicken breasts, boneless, butterflied and preferably with skin on.

800 g. Canned ready to eat black beans (strain liquid from one can only)

100 ml. Extra virgin olive oil, divided

1 Fresh chouriço* (in Spanish it is called chorizo)

1 White onion finely diced

3 Bay leaves

4 Cloves of garlic finely chopped