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"H" - Honduras - Arroz con Pollo

Arroz con Pollo recipe, Eat Well on Universal Credit

Around the World for £4 Or Less took us to “H” for Honduras yesterday evening.
 
This recipe was supposed to be sufficient for four. Actually you could easily serve six substantial portions. So you might want to reduce the ingredient quantities!
 
Ingredients:-
 
4 Chicken thighs
1 Cup of frozen Peas
1 cup of Basmati Rice
2 tbs Oil
2 Carrots, cut into batons
1/3 Leek, cut into chunks
1 tin Chopped Tomatoes
1 large Onion
5 cloves of Garlic, quartered
1 bunch of Parsley, chopped 
2 bullet Chillies, sliced
1 tbs Salt
½ tbs Black Pepper
1 tbs Curry powder
1 tbs Chilli powder
1 Bouquet Garni
1 small Red Bell Pepper, sliced
1 Lime cut into wedges
 
Method:-
 
(1) Add all the ingredients except the Rice, Bell Pepper and Peas to a large pan with water and bring to the boil.
(2) Simmer for 30 minutes.
(3) Remove the Chicken and allow to cool.
(4) Strain the stock from the other cooked ingredients and set aside.
(5) Cut the cooked Chicken from the bone into rough cubes.
(6) In a frying pan add the Oil and Rice and fry until the rice has taken on a little colour.
(7) Add the stock,  frozen Peas and Red Bell Pepper.
(8) Bring to the boil and then simmer and stir until the Rice is cooked and has absorbed most of the Stock.
(9) Add the vegetables and remove the Bouquet Garni.
(10) Simmer until heated through.
(11) Add the Chicken and stir until evenly heated.
 
Serve garnished with chopped Parsley, sliced Chillies and Lime wedges.
 

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Davy Jones’ Locker

We fancied something a bit different yesterday and I suggested having a look at the Fish counter. Sue’s not keen on flaky Fish as such, but Mussels and Squid? Oh yes! There was an offer on so the Fish component including three Squid and a kilo of live Mussels was £4 in total. The other ingredients are really inexpensive. We might have been just over budget, but we’re often well under so……

Ingredients:-

Mussels
Squid / Calamari, bodies cut into strips, heads as they come
2 Cloves of Garlic, minced
The juice of ½ a Lemon
Fresh Parsley
Shallots, finely sliced
Capers
A slug of cheap White Wine
Rehydrated Wood Ear Mushrooms
A dash of Fish Sauce
Smoked Paprika
Cayenne Pepper
A tin of chopped Tomatoes
Salt & Pepper
Rice Glass Noodles
Oil

Method:-

(1) Sauté the Shallots for 2 minutes and add the Capers and Garlic.
(2) Simmer for a further 2 minutes.
(3) Add the drained tin of Tomatoes and simmer for a further 2 to 3 minutes.
(4) Stir in the Mussels and Mushrooms.
(5) Cover and simmer for 5 minutes until the Mussels have opened.
(6) Shake the pan and remove the lid.
(7) Fold in the Calamari and cook for a further 2 minutes.
(8) Add the Rice Noodles to boiling water and slimmer for 2 minutes.
(9) Serve the sauce over a bed of Noodles and season to taste.
(10) Dress with a squeeze of Lemon and fresh Parsley.

There not much else to say about this dish. We would have paid good money to enjoy this in a restaurant!

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