• 1 whole Nutrave chicken
  • 1 chorizo weighing between 225-250 g
  • 1 onion
  • 1 clove of garlic
  • 1 jar of white beans or kidney beans
  • 1/2 cup of sundried tomatoes in oil
  • Salt
  • Pepper to taste
  • Olive oil
  • 1 lemon
  • 400 ml of white wine (2 glasses)
  • 2 teaspoons of paprika
  • Fresh or dried thyme


Remove the skin from the chorizo, and break it down by heating it in a pan until it releases all its juice.

Add the onion and, when browned, add the sliced garlic and the chopped sundried tomato.

Cook for 10 minutes, and then add the drained beans.

Season with salt, pepper and thyme.

Place the chicken in a bowl so that the chicken cavity is facing upwards, and then stuff. The filling does not have to be cold, it can be added while still hot.

Finally, add the full lemon, cover the cavity and place the chicken in a deep dish.

Add oil, salt and paprika on top of the chicken.

Add the wine, water and thyme to the dish and cover with aluminium or silver foil.

Bake for 2 hours at 180ºC.

Remove the foil and bake for a further 15 minutes at 200ºC to brown the chicken (optional). Remove the lemon and squeeze over the juices left over from cooking.

Remove the stuffing, to be served as a side dish, and cut up the chicken. Serve with the lemon sauce.

Recipe sent by Mabel Méndez