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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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  • Type of chorizo for Spanish chicken

    Can bulk chorizo be used instead of link chorizo in Spanish Chicken with Chorizo and Potatoes? If so, does the bulk need to be browned first before adding to other ingredients and roasting?

    From the nigella team:

    There are two types of chorizo - one is a cured chorizo which does not need to be cooked before it is eaten. It usually sold in larger (salami-sized) sausages. The second type is made from raw, spiced meat and needs to be cooked (it is sometimes known as Mexican chorizo). This is usually sold as smaller, linked sausages and occasionally just the filling alone (this form is what we assume you are referring to as "bulk chorizo").

    Nigella uses uncooked linked chorizo in the Spanish Chicken with Chorizo and Potatoes (in the UK she buys them as mini linked sausages) and the baking time is long enough to make sure that the meat is thoroughly cooked (you could also use thickly sliced cured-type chorizo). If you are using the bulk filling then form it into small sausage shapes roughly the size of a cocktail wiener/frank (or about 1 inch long and around 1/2 inch thick), or small patties. It is worth dusting them with a little all-purpose (plain) flour to reduce the risk of the sausage sticking to the sheet pan. You could brown them initially in a frying pan with a little oil, though the oven is quite hot and should brown the sausage sufficiently. You could also flip the sausage pieces over halfway through the cooking time to ensure even browning on both sides.

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