House-Made Chicken Chouriço

By / Photography By Chip Riegel | March 18, 2017


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.

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  • 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
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