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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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Asian Curry Puffs recipe, eat well on universal credit

OK this is clearly a fusion job! Our first attempt was an on-line Gluten Free recipe which simply didn’t work. We both had a pop at it and both failed. Sometimes recipes just don’t work.

So this was a real fusion dish made from various leftovers!


Ingredients:-

Left over filling from the Nasi Goreing Recipe
Left over filling from the Rellenong Pusit Recipe
2 Tsp of mild Curry Powder
1 Tsp of Chinese 5 Spice
2 Eggs, beaten
1 Tsp of Turmeric
2 rolls of Just Roll Gluten Free Puff Pastry ( Yes I actually bought Pastry! )

Method:-

(1) Mix the leftover filling with the Curry Powder and Chinese 5 Spice in a bowl.
(2) Mix the beaten Eggs and Turmeric in a dish.
(3) Pre-heat the over to 180c.
(4) Use an inverted bowl to cut circles out of the pastry.
(5) Add filling so they will be well packed, but you will be able to close the edges.
(6) Crimp the pastry to seal the fillings in.
(7) Brush with the Egg wash to add colour during cooking.
(8) Place in the oven for 45 minutes.
(9) Remove and place on a rack to cool.
(10) Freeze if required.
 

I work with a Vegetarian and a Vegan neither of who will appreciate these. But Clay, Jason, Dillan and I will….. We got 10 ‘Pasties’ on of left-overs and pastry. So the total cost including the Eggs etc. is about 22p each!

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