Dinner at the Ranch: Enjoy Chorizo-Stuffed Chicken Breast Paired with the Bold PRIMUS Red Chilean Blend 2009

Our days at The Ranch have been busy and sometimes hectic! As “they” say: “The work’s not done ’til the paperwork is finished!” Between moving halfway across the country,finishing paperwork for driver’s licenses,plates and getting ready for school,I have barely had a chance to cook!

I have loved spicy Mexican-style chorizo sausage for many years and can remember-many years ago-that I tried to make it from a recipe that I had found since it was not readily available in Tennessee then.

Having access to an abundance of fresh chorizo in the local stores, I couldn’t resist this recipe that was inspired by Michael Symon’s recipe that he prepared on his current TV Show, The Chew. I saw this just before I moved and KNEW that I would be preparing this as soon as I made it to Austin.

I added my special touches including grilled slices of creamy avocado. The cool avocado and fresh black bean and corn relish contrast the intense flavor of the chorizo and crispy skin of the seared,then roasted boneless chicken breasts.
And,of course! I wouldn’t set the table without first choosing a wine to complement this great week night meal.

Primus 2009 THE BLEND Veramonte  from Colchagua Valley,Chile: A Rich and intense blend of Cabernet Sauvignon 29%,Syrah 28%,Carmenere 25%,Merlot 18%

I know what you are thinking:chicken? Red wine pairing?

Yes,but if you think of roasted,herbed chicken then YES I would more likely be pairing it up up with a crisp Sauvignon Blanc or buttery California Chardonnay (both would work great-by the way-especially if you are roasting it with butter,olive oil and lemon.)

One of the considerations of wine pairing with your dishes is NOT JUST the base food you are cooking but HOW you cook it and WHAT you season it with.

Spicy Mexican Chorizo is a mixture of ground pork,copious quantities of bold chili powders,garlic and vinegar. The bold seasonings on the chicken as well as the preparation method of pan-searing then oven roasting allows for a bold wine pairing with great results!

Primus is a bold red wine from very fertile Chile. Chile is well-known for amazing quality wines at a great value.
The blend of the big varietals of Cabernet Sauvignon,Syrah,Carmenere and Merlot each lend to the sturdy and balanced wine. Carmenere alone is one of my favorite Chilean wines. Big and bold with detectible pepper and spices. Merlot lends soft and plummy fruit and a good tannin background as well as the king of red wine,Cabernet Sauvignon.
Intense and concentrated flavors and aromas of dark,juicy blackberries are balanced with a touch of white pepper,smoke and silky tannins attributed to to months in American and French oak.

Enjoy this bold and spicy wine and food pairing this week!


Crispy-Skinned Chicken Breasts Stuffed with Chorizo
Prep time
Cook time
Total time
Pan-searing the chicken before oven-roasting ensures a deliciously crispy skin and juicy,flavorful chicken breast. Cool lime,corn-black bean relish and grilled avocados are a perfect finish for this dish!
Recipe type: entree
Serves: 4 to 6
  • 4 chicken breasts boneless,skin on
  • ½ pound fresh chorizo,removed from casings
  • 1 cup corn kernels,fresh or thawed
  • 1 can black beans,drained
  • ¼ cup chopped onions
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • 1 minced jalapeño
  • 1 t chopped garlic
  • 1 lime,juiced
  • 2 avocados,sliced
  • 1 lime,sliced into wedges
  • Your favorite seasonings such as seasoned garlic salt,Tony's Cajun Seasoning,Lemon Pepper
  • Olive oil and butter
  • Ovenproof skillet
  1. Preheat oven to 400 degrees
  2. Make the relish by tossing corn,black beans,tomatoes,cilantro,garlic, onions
  3. Season with your favorite seasonings and lime juice.Set aside,
  4. Meanwhile,heat skillet to medium high heat. Add 3 TB olive oil & 1T butter
  5. With a sharp knife,cut a pocket into each chicken breast
  6. Generously season each breast with olive oil and your favorite seasonings
  7. Divide chorizo equally and stuff into each pocket
  8. Place breasts skin side down and sear and then turn breasts skin side up
  9. Place breasts in skillet and roast in oven for 25-30 minutes until juices run clear and done
  10. In a grill pan on medium heat,grill slices of avocado for a few minutes turning
  11. to get grill marks on all sides
  12. Top with corn and black bean relish,That Green Sauce and serve with grilled avocado slices
  13. Squeeze fresh lime juice over each serving


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