Home > Roast chicken recipes > Chorizo, wild and red rice-stuffed poussin

Chorizo, wild and red rice-stuffed poussin

Name: Chorizo, wild and red rice-stuffed poussin
Yield: Serves 4
Cuisine: British recipes
Ingredients: 100g mixed bag wild and red rice; 100g basmati rice; 1 tbsp olive oil, plus extra for drizzling; 1 small onion, finely chopped; 1 celery stick, finely chopped; 100g chorizo, roughly chopped; 175ml glass white wine; 8-10 fresh sage leaves, chopped, plus extra whole leaves to garnish; 2 large poussins; 10g butter, softened

Easy
June 2008

Easy
June 2008

Test kitchen approved

Serves 4
Hands on time 25 mins, plus 35 mins roasting time

This chorizo, wild and red rice-stuffed poussin recipe is a brilliant summer roast recipe. Serve the extra stuffing as a side dish.

Gluten-free recipes

Nutrition: per serving

Calories: 481kcals
Fat: 13.8g (5g saturated)
Protein: 42.1g
Carbohydrates: 41.2g (1.7g sugars)
Salt: 0.7g

Nutrition: per serving

Calories: 481kcals
Fat: 13.8g (5g saturated)
Protein: 42.1g
Carbohydrates: 41.2g (1.7g sugars)
Salt: 0.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

100g mixed bag wild and red rice
100g basmati rice
1 tbsp olive oil, plus extra for drizzling
1 small onion, finely chopped
1 celery stick, finely chopped
100g chorizo, roughly chopped
175ml glass white wine
8-10 fresh sage leaves, chopped, plus extra whole leaves to garnish
2 large poussins
10g butter, softened

Method

Preheat the oven to 200°C/fan180°C/gas 6. Cook the wild rice and basmati rice mix according to the packet instructions. Drain well.
Meanwhile, heat the oil in a large frying pan and cook the onion and celery for 10 minutes, until softened. Stir in the chorizo and continue to cook for a few minutes more. Add the wine and simmer over a high heat for about 5 minutes, until nearly all of the wine has evaporated.
Remove from the heat and stir in the rice and sage. Season well.
Fill the body cavity of each poussin with the rice mixture. Rub the poussins’ skin with a little butter, season, and drape a few sage leaves over each breast. Drizzle the sage with a little oil and roast for 35 minutes, until golden and cooked through. Serve with any leftover rice and a salad.