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Chicken Chilidron

Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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Chicken, Cauliflower, Broccoli Pasta Bake

For the “Q” in our Ingredients Alphabet we used Quark as the base for the Cheese sauce.

Ingredients:-

2 cooked Chicken breasts, cubed
Cauliflower and Broccoli, cut into florets
Mature Cheddar Cheese, grated
200ml Quark
Milk
Pasta ( Gluten free in our case )
2 cloves of Garlic, grated
½ a large Onion, chopped
Mixed Herbs
Black Pepper
Salt & Vinegar crisps crushed
Oil and Margarine

Method:-

(1) Gentle Blanch the Cauliflower and Broccoli and drain.
(2) Boil the Pasta until it has a little bite and drain.
(3) Fry the Onions and Garlic in the Oil and Margarine and season with Salt & Pepper.
(4) Add the Chicken and heat through.
(5) Add ½ Quark and ½ Milk as the foundation of your sauce.
(6) Add ¾ of your grated Cheese.
(7) Add mixed herbs and Pepper to season.
(8) Add the Onions and Garlic and stir in.
(9) Add the Broccoli and Cauliflower and stir in.
(10) Stir in the Pasta.
(11) Transfer to an oven proof casserole.
(12) Sprinkle with the crushed Crisps and the remaining grated Cheese.
(13) Bake at 180c for 20 minutes or so until the Cheese has melted and slightly browned.

We made some Gluten free Galic bread and cobbled together a salad. It was very tasty.

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