Chicken Chorizo Halloumi Flatbread: A Delicious & Easy Recipe

Chicken Chorizo Halloumi Flatbread: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a warm, perfectly crisp flatbread, layered with savory chicken, spicy chorizo, and the salty, squeaky goodness of halloumi cheese. This isn’t just a meal; it’s an experience.

Flatbreads, in their various forms, have been a staple in cultures around the world for centuries. From the Middle East to the Mediterranean, these simple yet versatile breads have served as the foundation for countless delicious dishes. Our version takes inspiration from these traditions, adding a modern twist with the vibrant flavors of chicken, chorizo, and halloumi.

What makes this Chicken Chorizo Halloumi Flatbread so irresistible? It’s the perfect balance of textures and tastes. The slight char of the flatbread, the juicy chicken, the spicy kick of the chorizo, and the satisfying chew of the halloumi all come together in perfect harmony. Plus, it’s incredibly easy to make, making it ideal for a quick weeknight dinner or a crowd-pleasing appetizer. Trust me, once you try this, it will become a regular in your recipe rotation!

this Recipe

Ingredients:

• For the Flatbreads:
• 300g Strong White Bread Flour, plus extra for dusting
• 7g Dried Fast-Action Yeast
• 1 tsp Salt
• 2 tbsp Olive Oil, plus extra for greasing
• 200ml Warm Water
• For the Chicken Chorizo Topping:
• 2 tbsp Olive Oil
• 2 Chicken Breasts, diced
• 150g Cooking Chorizo, diced
• 1 Red Onion, thinly sliced
• 2 Cloves Garlic, minced
• 1 Red Bell Pepper, thinly sliced
• 1 Yellow Bell Pepper, thinly sliced
• 1 tsp Smoked Paprika
• ½ tsp Dried Oregano
• Salt and Black Pepper to taste
• For the Halloumi and Assembly:
• 250g Halloumi Cheese, sliced
• 100g Rocket Leaves
• 2 tbsp Balsamic Glaze (optional)

Preparing the Flatbread Dough:

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, yeast, and salt. Make sure the yeast is evenly distributed throughout the flour. This ensures proper activation and even rising.
2. Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the olive oil and warm water. The water should be warm to the touch, but not hot, as hot water can kill the yeast.
3. Mix the Dough: Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, or until it becomes smooth and elastic. Kneading develops the gluten in the flour, which gives the flatbread its structure and chewiness. If the dough is too sticky, add a little more flour, one tablespoon at a time.
5. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size. This allows the yeast to ferment and create air pockets in the dough, resulting in a light and airy flatbread.
6. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This helps to redistribute the yeast and create a more even texture.
7. Divide the Dough: Turn the dough out onto a lightly floured surface and divide it into 4 equal portions.
8. Shape the Flatbreads: Roll each portion of dough into a thin, oval shape, about ¼ inch thick. You can use a rolling pin or your hands to stretch the dough. Aim for a relatively even thickness to ensure even cooking.
9. Second Rise (Optional): For a slightly puffier flatbread, you can let the shaped flatbreads rest for 15-20 minutes before cooking. Cover them with a clean kitchen towel to prevent them from drying out.

Preparing the Chicken Chorizo Topping:

1. Prepare the Ingredients: Dice the chicken breasts into bite-sized pieces. Dice the cooking chorizo. Thinly slice the red onion and bell peppers. Mince the garlic. Having all the ingredients prepped and ready to go will make the cooking process much smoother.
2. Sauté the Chicken: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste. Remove the chicken from the skillet and set aside.
3. Sauté the Chorizo: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced chorizo and cook until it releases its oils and becomes slightly crispy, about 3-5 minutes. The chorizo will add a lot of flavor to the topping, so don’t skip this step.
4. Sauté the Vegetables: Add the sliced red onion and bell peppers to the skillet with the chorizo. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally to prevent burning.
5. Add Garlic and Spices: Add the minced garlic, smoked paprika, and dried oregano to the skillet. Cook for 1 minute more, until fragrant. Be careful not to burn the garlic, as it can become bitter.
6. Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the chorizo and vegetables. Stir to combine and heat through. Taste and adjust seasoning as needed.

Cooking the Flatbreads:

1. Heat a Skillet or Grill Pan: Heat a large skillet, griddle, or grill pan over medium-high heat. You want the surface to be hot enough to cook the flatbreads quickly and evenly.
2. Cook the Flatbreads: Place one or two flatbreads at a time onto the hot surface. Cook for 2-3 minutes per side, or until they are golden brown and slightly puffed up. You may see some bubbles forming on the surface, which is a good sign.
3. Keep Warm: As the flatbreads are cooked, keep them warm in a low oven (about 200°F or 95°C) or wrapped in a clean kitchen towel. This will prevent them from becoming cold and stiff while you finish cooking the rest.

Frying the Halloumi:

1. Prepare the Halloumi: Slice the halloumi cheese into approximately ½ inch thick slices. Pat the slices dry with paper towels. This helps to ensure that the halloumi browns nicely and doesn’t stick to the pan.
2. Fry the Halloumi: Heat a non-stick skillet over medium heat. You don’t need to add any oil, as the halloumi will release some of its own. Place the halloumi slices in the skillet and cook for 2-3 minutes per side, or until they are golden brown and slightly softened. Be careful not to overcook the halloumi, as it can become rubbery.

Assembling the Chicken Chorizo Halloumi Flatbreads:

1. Spread the Topping: Place the cooked flatbreads on a clean surface. Divide the chicken chorizo topping evenly among the flatbreads, spreading it over the surface.
2. Add the Halloumi: Arrange the fried halloumi slices on top of the chicken chorizo topping.
3. Garnish and Serve: Top the flatbreads with fresh rocket leaves. Drizzle with balsamic glaze, if desired.
4. Serve Immediately: Serve the Chicken Chorizo Halloumi Flatbreads immediately while they are warm and the halloumi is still soft. Enjoy!

Conclusion:

So, there you have it! This Chicken Chorizo Halloumi Flatbread recipe is truly a flavor explosion you won’t want to miss. It’s the perfect combination of savory, salty, and slightly spicy, all nestled on a crispy, chewy flatbread. Honestly, I’ve made this for countless gatherings, and it’s always the first thing to disappear. The vibrant colors and enticing aromas alone are enough to make anyone’s mouth water. But beyond the initial appeal, it’s the incredible taste that keeps people coming back for more.

Why is this a must-try? Well, first, it’s incredibly easy to make. You don’t need to be a professional chef to whip this up. The ingredients are readily available, and the steps are straightforward. Second, it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Don’t like chorizo? Try spicy Italian sausage! Vegetarian? Load it up with roasted vegetables like bell peppers, zucchini, and eggplant. The possibilities are endless! Third, and perhaps most importantly, it’s absolutely delicious. The combination of the juicy chicken, the smoky chorizo, the salty halloumi, and the fresh herbs is simply irresistible.

Serving Suggestions and Variations:

This flatbread is fantastic as a main course, a party appetizer, or even a light lunch. For a complete meal, serve it with a simple side salad dressed with a lemon vinaigrette. The acidity of the lemon cuts through the richness of the flatbread perfectly.

Looking for variations? Here are a few ideas to get you started:

* Spicy Kick: Add a drizzle of hot sauce or a sprinkle of red pepper flakes for an extra layer of heat.
* Mediterranean Twist: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese for a Mediterranean-inspired flavor profile.
* Vegetarian Delight: Replace the chicken and chorizo with roasted vegetables like bell peppers, onions, and mushrooms. Add a dollop of pesto for extra flavor.
* Sweet and Savory: Drizzle a little honey or balsamic glaze over the finished flatbread for a touch of sweetness.
* Different Cheese: If you can’t find halloumi, try using mozzarella, provolone, or even a sharp cheddar. Just be aware that the texture will be different. Halloumi is known for its ability to hold its shape and get beautifully browned without melting completely.

I truly believe that this Chicken Chorizo Halloumi Flatbread will become a new favorite in your household. It’s a crowd-pleaser that’s perfect for any occasion.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece! I’m confident that you’ll love this recipe as much as I do.

And finally, I’d absolutely love to hear about your experience making this flatbread. Did you try any variations? Did you make any substitutions? What did your family and friends think? Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!