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Ingredients
- ¾ pound boneless, skinless chicken thighs, cubed
- ¼ cup cubed pork fatback or bacon
- 2 cloves garlic, peeled and smashed
- 3 tablespoons Cabernet Sauvignon
- 1 tablespoon smoked paprika
- 1 teaspoon crushed red pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Toss all ingredients together and mix well. Place in a nonreactive bowl, cover and refrigerate overnight. Grind through a meat grinder twice and mix well. Cover and refrigerate for another 24 hours. Spoon into a pastry bag fitted with a large tip or a heavy duty zip-top food storage bag with its corner cut to make a piping “tip.” Insert tip under skin of prepared chicken breasts and fill with approximately 2 tablespoons chicken chouriço. Continue with the recipe for Chouriço-Stuffed Goose Pond Farm Chicken with Carrot Purée and Spring Peas.
