Yield: 12 servings2 small chickens (approx. 2 lbs. each) 2⁄3 cup Spanish olive oil, plus more as needed 1 lb. chorizo sausage, cut into 1⁄4-inch slices 2 cups diced onion 1 cup diced sweet red pepper 1 tsp. crushed, dried red chili pepper 11⁄2...
The Culinary Institute of America teaches the "BUFF system for improving plate presentations.
