RECIPE: Spanish Chicken
1st May is a bank holiday here in France - I had planned to buy plants from the Plant Man in the market, but due to grotty weather and a temporary cash flow problem I decided to wait until next Thursday - also a bank holiday!
Mr FD invited a friend for dinner, so I spent the morning making asparagus soup, chocolate mousse and lavender shortbread.
The shortbread was my recipe from my vintage kitchen swap - I liked the shortbread recipe but wasn't convinced by the lavender part of it. Mr FD took the left over biscuits into work on Friday...What the French co-workers made of it I have no idea!
We also had Spanish Chicken - an easy but enjoyable meal. Here is the recipe for 2 people:
1/2 level tsp turmeric 1/2 litre stock (chicken)
1 tbsp oil 2 chicken legs, divided into thigh & drumstick
1 onion, chopped 1/2 red pepper, sliced
25g chorizo, chopped 1 clove garlic, crushed
150g long grain rice 20g frozen peas (I missed these out)
1. Add turmeric to stock & leave to infuse for at least 5 minutes. Heat oil in large pan & brown chicken portions (about 10 minutes) Remove from pan.
2. Add onion & cook over medium heat for 5 minutes. add pepper & chorizo & continue to cook, stirring occasionally. Add garlic after about 5 minutes & cook some more until all veggies are softened.
3. Return the chicken to the pan, add the rice & mix togerher. Pour in about 1/3 of the stock & bring to a simmer. Cook until stock is absorbed. Add the peas and mix everything again, adding the rest of the stock. Cook for a further 15 minutes or so, uncovered, until the liquid is absorbed & the chicken is cooked.
4. Serve, scattered with parsley (if that's what you like!)
You can make this spicier, if you wish, with the addition of more chorizo, or some piri-piri sauce. To add another portion of veggies, I guess you could reduce the amount of stock, but use a can of chopped tomatoes
Menu plans tomorrow!
Mr FD invited a friend for dinner, so I spent the morning making asparagus soup, chocolate mousse and lavender shortbread.
The shortbread was my recipe from my vintage kitchen swap - I liked the shortbread recipe but wasn't convinced by the lavender part of it. Mr FD took the left over biscuits into work on Friday...What the French co-workers made of it I have no idea!
We also had Spanish Chicken - an easy but enjoyable meal. Here is the recipe for 2 people:
1/2 level tsp turmeric 1/2 litre stock (chicken)
1 tbsp oil 2 chicken legs, divided into thigh & drumstick
1 onion, chopped 1/2 red pepper, sliced
25g chorizo, chopped 1 clove garlic, crushed
150g long grain rice 20g frozen peas (I missed these out)
1. Add turmeric to stock & leave to infuse for at least 5 minutes. Heat oil in large pan & brown chicken portions (about 10 minutes) Remove from pan.
2. Add onion & cook over medium heat for 5 minutes. add pepper & chorizo & continue to cook, stirring occasionally. Add garlic after about 5 minutes & cook some more until all veggies are softened.
3. Return the chicken to the pan, add the rice & mix togerher. Pour in about 1/3 of the stock & bring to a simmer. Cook until stock is absorbed. Add the peas and mix everything again, adding the rest of the stock. Cook for a further 15 minutes or so, uncovered, until the liquid is absorbed & the chicken is cooked.
4. Serve, scattered with parsley (if that's what you like!)
You can make this spicier, if you wish, with the addition of more chorizo, or some piri-piri sauce. To add another portion of veggies, I guess you could reduce the amount of stock, but use a can of chopped tomatoes
Menu plans tomorrow!
That picture looks good enough to eat! I like the fact that you gave us options on how to make it spicier. Recipes don't usually do that, and it's great if there's one that helps in customizing a meal. Thanks!
ReplyDeleteDebbie Zuniga @ Checkers Charbroiled Burgers