Chilli Chicken One-Pot

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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Baked Paprika Eggs

After the arrival of my online supermarket shopping the other evening, I discovered a freebie magazine buried at the bottom of a bag. Just before throwing it into the recycling, I noticed this recipe mentioned on the front cover, so dived in for a look. I am always looking for simple suppers at weekends, especially having walked to a pub for a good old fashioned Sunday lunch 🙂 This Spanish treat was spot on!

The great thing about this recipe was the simplicity, especially as the only ingredients I needed to pick up (on the way back from the pub) were some basil leaves and chives. Everything else I had in the fridge or the store cupboards.

I reckon this could also be cooked in a large pan, adding the eggs together and then putting it in the oven to cook. Would be a great way of serving it up on the table for guests.

Ingredients:
4 medium eggs
100g chorizo, skin removed and roughly chopped
1 tsp olive oil
1 slice red pepper
2 garlic cloves, crushed
1 mild red chilli, finely chopped
2 tsp smoked paprika
800g chopped tomatoes
½ tsp sugar
4 spring onions, sliced
2 tbsp basil leaves
1 tbsp chives, chopped
½ tsp chilli flakes, optional


1. Preheat the oven to 190C/Gas 5. Heat the oil in a frying pan over a medium heat. Add the chorizo and fry for 4-5 minutes.

2. Add the pepper and fry for 4-5 minutes, until golden at the edges.

2. Add the garlic, chilli and paprika and fry for 1 minute, until fragrant.

3. Add the tinned tomatoes, breaking up a little and simmer for 5 minutes. until slightly thickened and reduced.

4. Stir through the sugar and season to taste.

5. Divide the sauce between four ramekins and create a well in the centre of of each.

6. Crack an egg into each ramekin, transfer to a baking tray and bake in the oven for 8-10 until the egg white has set and the yolk is cooked to your liking.

Serve scattered with the spring onions, herbs and chilli flakes (if using) with sourdough bread to dip.

Enjoy!

Roasted Red Pepper and Courgette Frittata

Visiting my parents over the Jubilee weekend, our family had tickets to the local Party in the Park and we had to come up with a picnic meal to take with us. Along with the usual wine, beer and other nibbles, we decided to make this delicious frittata, after my Mum found it in a Marks & Spencer Recipe magazine!

After I cooked the peppers, mixed the ingredients together with the eggs, I then sat watching the whole thing cook diligently for about 15 minutes and it turned out fantastic! We thought we could cook it last thing and it would still be warm when we arrived and started eating, which it was. After all the rain we had had throughout the day, this really did bring the sun out when we started serving and eating it. It is definitely a great foundation recipe that could have lots of other ingredients added to make different flavours.

Ready in 45 minutes and full of flavour, this frittata requires only a small amount of ingredients and can be created in five easy to follow steps:

Ingredients:
2 Red Peppers, halved and deseeded
500g New Potatoes, thinly sliced
2 tbsp Olive Oil
1 Red Onion, thinly sliced
1 Courgette, trimmed and sliced
8 Medium Eggs
120g Mature Cheddar, grated


1. Heat the grill to high. Arrange the peppers cut-side down in a roasting tray and grill for 8-10 minutes until the skins are charred and blistered. Transfer to a plastic food bag and seal. Set aside for 10 minutes to steam.

2. Meanwhile, cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until just tender. Drain well.

3. Heat half the olive oil in a large non-stick, ovenproof frying pan, about 25cm diameter, and fry the onion and courgette for 4-5 minutes until softened and slightly coloured, then remove from the pan. Wipe the frying pan clean with kitchen paper.

4. Take the peppers out of the bag and remove the skins, then cut the flesh into thick strips. In a large jug or bowl, lightly beat the eggs and add the onion and courgette mixture, peppers, potatoes and half the cheese. Season to taste.

5. Heat the remaining oil in the clean frying pan and pour in the egg mixture. Cook over a very low heat for 10-12 minutes or until the mixture is set on the bottom of the pan. Sprinkle with the remaining cheese and grill for 2-3 minutes until browned and completely set.

Enjoy!