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Roast Chicken with Fruited
Corn Tortilla Stuffing




  1. Crumble the chorizo into a cold skillet, set it over medium heat, and cook, stirring, until lightly browned, about 10 minutes.
  2. With a slotted spoon, transfer the sausage to paper towels to drain.
  3. Discard the drippings and wipe the skillet.
  4. Set the skillet over medium heat. Add 3 tablespoons of the oil and the onions and cook, uncovered, stirring occasionally, until lightly browned, about 7 minutes. Cool.
  5. Position a rack in the middle of the oven and preheat to 400 degrees F.
  6. In a medium bowl, combine the tortillas, bread cubes, apricots, green chiles, chorizo and the onions with their oil.
  7. Add the broth and egg and stir.
  8. Season generously with fresh pepper and stir again.
  9. Spoon the stuffing into the cavity of the chicken, packing it lightly.
  10. Pat the chicken dry and set it on a rack in a shallow roasting pan.
  11. Rub the skin with the remaining 1 tablespoon olive oil, and sprinkle lightly with salt and pepper.
  12. Roast the chicken until it is crisp and brown and the juices from a thigh, when pricked at its thickest, run pinkish yellow, 1 hour 10 minutes to 1 hour 20 minutes.
  13. Let the chicken stand on a rack, tented with foil, for 20 minutes.
  14. Spoon the stuffing out of the chicken and out of the bowl into a serving dish.
  15. Carve the chicken and serve immediately, accompanied by the stuffing.

Source: The El Paso Chile Company

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