Tag Archives: avocado

Chilli Chicken One-Pot

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This recipe was chosen after a need to use up some left over chorizo and what a great choice it was 🙂

As a big fan of one-pot dishes, they come into their element when having guests over for dinner, as you can spend time with them, instead of slaving away in the kitchen, while the aroma fills the house.

Definitely make sure you have some zingy chorizo to go with this, as the flavours really seep into the chicken. A warming hearty dish to try and make the rain and floods of the British winter go away!

Ingredients:
2 large onions, halved and sliced
2 tbsp olive oil
265g chorizo ring, peeled and thickly sliced
4 red peppers, deseeded and cut into large chunks
2 x 400g/14oz can chopped tomato
2 chicken stock cubes
½-1 tsp dried chilli flakes
2 tsp dried oregano
16 boneless skinless chicken thighs
3 x 410g/14oz cans red kidney beans, drained

To serve:
15g pack coriander, chopped
2-3 avocado, skinned and sliced
good squeeze lime juice

1. Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.

2. Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.

3. To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Recipe from Good Food magazine, May 2008

Enjoy!

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Coronation Salad of Chicken, Mango and Avocado

Coronation chicken is the sort of British dish that makes the French laugh (it is after all, a mixture of meat and fruit, something they find alien). This recipe takes Coronation Chicken to a new level, making it into a respectable salad. The sauce is stronger than the traditional recipe and it is brought upt to date by a hit of chilli, the sweetness of mangoes and the avocado and lime.

(Printable Recipe)

Serves 6

Ingredients:
1kg/2lb 4oz Chicken breast fillets
2 tbsp Groundnut Oil
2 ripe Mangoes
2 ripe Avocados
1 bunch of Asparagus tips, baked in advance
Juice of 2 Limes
275g/10oz Watercress or Baby Spinach
1 Red Chilli, cut into shreds
2 tbsp Olive Oil
15g/½oz Flaked Almonds, toasted

For the dressing:
350g/12oz Mayonnaise
125ml/4fl oz Plain Greek Yogurt
3 tsp Curry Powder
½ tsp Ground Ginger
7 tbsp Mango Chutney
A little Milk
Leaves from 7 sprigs mint, chopped

1 Season the chicken and heat the oil in a large pan.

2 Saute the breasts until golden all over, then throw in 50ml/2fl oz water, cover and leave the chicken to cook in the steam.

3 Once cooked, leave the chicken to cool completely then use a fine-bladed sharp knife to cut it into neat slices. Season all over.

4 Gently mix together all the ingredients for the dressing except the mint. It should be the thickness of double cream. Taste for seasoning and adjust. Stir in the mint.

5 Peel the mongo and cut the ‘cheeks’ off each side; cut close to the stone so that you remove the plumpest bit of the mango. Cut the cheeks into neat slices.

6 Halve the avocadoes, remove the stones and cut into slices. Carefully peel off the skin. Spoon over some of the lime juice to keep them from discolouring. Season.

7 Gently toss the salad leaves with the mango and avocado, the chilli, the rest of the lime juice, the olive oil and some seasoning.

8 Arrange on a big platter or shallow bowl and add the chicken. Drizzle the dressing over the top and scatter on the almonds.

Serve the rest of the dressing in a jug and serve with a bowl of wild and brown rice, either warm or dressed with vinaigrette and left to cool to room temperature.

Enjoy!