Ballontine of Chicken Sevilla

Ballontine of Chicken Sevilla

 

Serving Size : 4

Categories : Chicken

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For Stuffing

2 tablespoons olive oil -- (25 mL)

1 cup chopped leeks -- (250 mL)

1/4 cup roasted pepper -- (50 mL) chopped

1 tablespoon green olives -- (15 mL) chopped

1/4 cup almonds -- (50 mL) toasted coarsely chopped

2 tablespoons parsley -- (25 mL) chopped

1 cup fresh bread crumbs -- (250 mL)

1 egg -- beaten

Chicken

2 double chicken breasts -- double chicken breasts boned, with skin on

1 tablespoon butter -- (15 mL)

Rice

2 tablespoons olive oil -- (25 mL)

1 cup chopped onion -- (250 mL)

1/2 cup chorizo -- (125 mL) chopped

1 cup short-grain rice -- (250 mL) Spanish short-grain rice or arborio rice

2 cups chicken stock -- (500 mL)

1/2 cup chopped tomato -- (125 mL)

1/4 teaspoon saffron -- (1 mL)

Salt and freshly ground pepper

 

Sauce

1/4 cup olive oil -- (50 mL)

1/2 cup sliced almonds -- (125 mL)

1/4 cup fresh bread crumbs -- (50 mL)

1/2 cup tomato -- (125 mL) seeded and chopped

1/2 cup roasted red pepper -- (125 mL) chopped

2 tablespoons red wine -- (25 mL)

1 teaspoon chopped garlic -- (5 mL)

1/2 teaspoon chili flakes -- (2 mL) or to taste

1/2 teaspoon paprika -- (2 mL)

2 tablespoons sherry vinegar -- (25 mL) or to taste

Salt to taste

 

1. Preheat oven to 400ºF (200ºC).

 

2. Heat 1 tbsp (15 mL) oil in a skillet over mediumheat. Add leeks and sauté for 3 minutes or until slightly softened. Stir in roasted together for 1 minute. Stir in bread crumbs and cook another minute or until bread crumbs have a slight crispness. Remove from heat, cool slightly and stir in egg.

 

3. Lay breasts flat, skin-side down. Divide stuffing in 2 and spread over breasts. Roll up and skewer opening together.

 

4. Heat remaining 1 tbsp (15 mL) oil and 1 tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add chicken rolls and brown them about 5 minutes in total. Place skillet in oven and bake for 20 to 30 minutes or until juices run clear. Let rest for 5 minutes then carve

 

Down into rounds. Prepare rice while chicken is in the oven.

 

5. Heat oil in an ovenproof pot over medium heat. Add onion, chorizo and rice and sauté until chorizo is softened, about 2 minutes. Stir in stock, tomato, saffron and season with salt and pepper. Simmer together for 5 minutes or until some liquid is absorbed. Place pot in oven, uncovered, alongside chicken and bake for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from oven, cover with lid and let stand for 10 minutes.

 

6. For sauce, heat 2 tbsp (25 mL) oil in a skillet over medium heat. Add almonds and sauté until lightly browned. Add bread crumbs and saute Until golden. Remove from heat and stir in tomato.

 

7. Lace skillet ingredients in a food processor along with remaining 2 tbsp (25 mL) oil, red pepper, garlic, chili flakes and paprika. Process Until smooth. Add vinegar and season with salt to taste. If purée is too thick, thin down with a little water.

 

8. Serve chicken over rice and drizzle sauce around the plate.

 

Serves 4