Ingredients:

  • 1 large (700 g) sturdy, round rustic bread loaf (Sourdough, cob, or crusty white bread)
  • 1 tbsp (15 g) unsalted butter, melted
  • 1/2 tsp (2.5 ml) garlic powder
  • 1 tbsp (15 ml) olive oil
  • 1 lb (450 g) boneless/skinless chicken thighs, diced into 1/2-inch pieces
  • 4 oz (115 g) cured chorizo sausage, diced finely
  • 1 medium (150 g) red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can tinned diced tomatoes, well drained
  • 1/2 cup (120 ml) low sodium chicken stock
  • 1 tsp (5 ml) smoked paprika
  • 1/2 tsp (2.5 ml) chipotle powder
  • 1/2 tsp (2.5 ml) dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 oz (115 g) full-fat cream cheese, softened
  • 1 cup (115 g) mature (sharp) cheddar cheese, grated
  • 1/2 cup (55 g) Monterey Jack or low-moisture mozzarella, grated
  • 2 tbsp (30 ml) fresh coriander (cilantro), roughly chopped (optional garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Using a serrated knife, slice the top third off the bread cob (the lid). Carefully scoop out the soft interior crumb, leaving a sturdy 1-inch (2.5 cm) thick wall around the sides and base. Tear the removed bread into bite-sized chunks and set aside with the lid.
  3. Score a criss-cross pattern onto the inside walls of the hollowed cob loaf, stopping about 1 inch (2.5 cm) from the base. Mix the melted butter and garlic powder. Brush this mixture generously over the reserved bread chunks, the lid, and the inside walls of the loaf.
  4. Heat olive oil in a large pan over medium-high heat. Add the diced chorizo and cook for 3–4 minutes until crisp and its fat has rendered. Remove the chorizo with a slotted spoon and set aside, leaving the fat in the pan.
  5. Add the diced chicken to the rendered chorizo fat. Cook until golden brown on all sides (about 5–6 minutes). Add the chopped red onion and sauté until softened (3 minutes). Stir in the minced garlic, paprika, chipotle powder, and oregano, cooking for 1 minute until fragrant.
  6. Stir in the well-drained diced tomatoes and chicken stock. Bring to a low simmer and cook, stirring occasionally, until the sauce has reduced and thickened substantially (about 5 minutes). Season with salt and pepper.
  7. Remove the filling mixture from the heat. Stir in the softened cream cheese until fully melted and smooth. Fold in the cooked chorizo, grated cheddar, and Monterey Jack/mozzarella (reserve 1/4 cup of the grated cheese mix for the top).
  8. Spoon the hot cheese filling carefully into the hollowed bread cob. Sprinkle the remaining reserved cheese mix over the top of the filling.
  9. Place the filled cob loaf on the baking sheet. Tent loosely with foil and bake for 20 minutes. (This allows the centre to heat completely without burning the crust.)
  10. Remove the foil. Place the reserved bread chunks and the lid around the cob on the baking sheet. Bake uncovered for an additional 10–15 minutes, or until the bread chunks are crispy and the cheese filling is bubbling fiercely.
  11. Allow the cob loaf to rest on the baking sheet for 5–10 minutes before serving. Garnish with chopped coriander, if desired. Serve immediately with the toasted pull-apart chunks for dipping.