Posts Tagged With: Chicken

Chicken & Chorizo Stew – A Cold Nose Dish

Project4_Page000Yes, it’s that time of year again where the nights are getting darker, the bikini’s are firmly locked away in their summer drawer and we are all freezing are bottoms off when we open our front doors to head to work in the mornings.

It’s stew time!!! And I have the perfect one for those that want warmed-up cold noses and one-pot-wonders. I present to you, Chicken & Chorizo Stew!

This dish is good. And why wouldn’t it be? You’re pairing chicken with a fiery Spanish pig sausage for God’s sake! Definitely, a greater love story than Twilight… Match made.

Chorizo packs a great deal of flavour and it works really well with the delicate chicken. This stew has a slightly smoky, spicy flavour and the chicken ends up falling off the bone; moist and succulent!

It’s also super for winter dinner parties. I made this last year (yes; last year. Worst. Blogger. EVER) and it was for a dinner party with some friends. The dish was delicious and convenient because once you have done the prep and done the simple steps outlined below, there really is little else for you to prepare but maybe a green salad and opening a few bottles of red wine.

So warm up those noses, sit back and enjoy!

Difficulty: Easy

Prep and cooking time: 95 minutes

Price:  €16

Music I listened to: 

Instead of listening to music, I watched a few episodes of “Friends”. Ah, it never gets old.

Wine I drank: Pinot Noir

Serves: 4

Ingredients:

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  • 3 tbsp extra virgin olive oil
  • 150g chorizo, cut into ½ cm slices
  • 850g-1kg chicken pieces
  • 1 large onion, peeled and sliced
  • 3 cloves of garlic, peeled and sliced
  • 1 stick of celery, trimmed and diced
  • 200ml of white wine
  • 1 can of chopped tomatoes
  • 1 yellow pepper, deseeded and cut into 3cm pieces
  • 2 tsp paprika
  • 4 potatoes, peeled and quartered
  • Sea salt  and black pepper

 

Method

Preheat the oven to 170˚C/330°F.

Heat 1 tablespoon of the olive oil in a large ovenproof casserole dish over a medium heat. Gently fry the chorizo until it starts to brown and the oil has turned all lovely and red. Remove the chorizo from the casserole dish to a clean plate.

Turn the heat up to medium-high and add half of the chicken pieces. Brown them on all sides for about 3-4 minutes and then remove them to the plate with the chorizo. Brown the other half of the chicken in the same way and remove to the plate as well.

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Add the rest of the olive oil to the pan and then the onion, garlic and celery. Fry until soft. Add the wine to the pan and let it boil for a few minutes,

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Now add the tomatoes, chicken and chorizo.

While the casserole is coming to the boil, add the pepper pieces, paprika and the potatoes to the casserole and cover with a lid. Let it simmer for 5 minutes and then transfer to the oven for an hour.

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Remove the lid for the last 15 minutes to let the top brown.

Serve with a lovely green salad and a spicy Rioja Reserva to wet the pallet!

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Categories: Chicken, Main Course Dishes | Tags: , , , , , , , , , , , , , , , , , , , , | Leave a comment

Simple & Healthy Chicken and Sweetcorn Soup

I love sweetcorn. It is so delicious, crisp and flavourful. When my boyfriend and I were on holiday in Madeira last year, everyday we ate fresh corn on the cob roasted on the barbie. We would strip the casing and silky threads off the cob, toss them in a little butter, season well with salt and black pepper, wrap in tinfoil and roast on the open barbecue. It is by far the best and most delicious way to cook and eat corn on the cob. And from my many travels around California, I learnt the whiter the raw corn kernels; the sweeter and more crisp the corn.

This soup is a favourite of mine and whenever I am in a Chinese restaurant and watching my fat intake (if you can when in a Chinese restaurant!), I always order this soup. It’s healthy, tasty and filling!

The recipe is adapted from www.bbcgoodfood.com. I made the exact soup from the site before but I wasn’t too hot on the amount of lemon juice being added. For me, chicken and sweetcorn soup should not have a lemon flavour, but more an enhanced flavour of the components being brought out by the lemon juice. I doubled the recipe (because what’s the point of going to the effort of cooking when it only serves 2 portions??) and I kept the original amount of lemon juice. I used sesame oil instead of vegetable oil and I added more garlic and some mushrooms as I like my soup to be more of a meal then a watery starter.

Difficulty: Easy

Prep and cooking time: 30 mins all in!

Price:  €10 or under

Music I listened to:

  • ‘We Are Young’, Fun Feat. Janelle Monae
  • ‘Express Yourself’, Labrinth
  • ‘Laserlight’, Jessie J Feat. David Guetta
  • ‘Part Of Me’, Katy Perry

Wine I drank: Merlot

Serves: 4

Ingredients:

  • 1 tbsp Sesame oil
  • 200g boneless, skinless Chicken breast, shredded or finely chopped
  • 2 cloves Garlic, finely chopped
  • 6 closed cup Mushrooms, finely sliced
  • 1tsp of ground Ginger or 1 cm piece Ginger, finely chopped
  • 1 tbsp Cornflour
  • 1.2 litres or 1200ml Chicken stock
  • 250g Sweetcorn
  • 2 Eggs
  • 1 tsp fresh Lemon juice
  • Shredded Spring onions, to garnish
  • Dark Soy sauce

Method:

Heat the oil in a deep saucepan over a low-medium heat and add the garlic, ginger, chicken and mushrooms. Cook for 4 mins without colouring.

And the cornflour, a little stock and mix together. Then add the remaining stock and sweetcorn. Bring to the boil then simmer for 5-7 mins stirring occasionally.

In a bowl, beat the egg and the lemon juice then slowly add it to the soup stirring with a chopstick or a fork to break it up and give an egg strand effect. Season to taste and add spring onions to garnish and soy sauce as desired.

Voilà!!

Categories: Starter Dishes | Tags: , , , , , , , , , , , , | 8 Comments

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