Chicken and Chorizo paella

I love the combination of chicken and chorizo and it works well in this one pot paella style recipe

Ingredients

2 skinless chicken breasts or 4-6 skinless and boneless chicken thighs, chopped into bite size pieces
100g chorizo
1 large onion diced
1 pepper ( red or yellow) diced
2 cloves garlic
Handful frozen peas
I tbsp oil
1/2 tbsp sweet smoked paprika
Pinch of cayenne pepper or hot chilli powder
4 ripe tomatoes (skinned and seeded) or 1 heaped tbsp tomato purée
300g paella or risotto rice
500 ml chicken stock
1 level tsp dried rosemary
Salt and pepper to taste
1/2 lemon ( optional)

Method

Heat the oil in a large pan or wok on a medium heat and add the onion. Cook until softened then add the chicken. Stir occasionally. Once this had 'browned' add the garlic, peppers, chorizo, paprika, chilli, rosemary and tomato. Mix well then add the rice. Stir to coat each grain with the sauce and then add the stock all in one go. Bring to the boil then reduce the heat to medium low. Stir the paella frequently. It will take 10-15 minutes for the rice to soften. Add boiling water if it looks a little dry. Add salt and pepper to taste and a squeeze of lemon before serving.

Chicken Chasseur

Really fancied winter comfort food tonight while the wind and rain lashed around outside . I served the casserole with creamy mash and green beans. Cosy :)

Ingredients
2-3 Chicken breasts chopped
2 onions sliced
2 cloves garlic crushed
I tbsp oil
100g mushrooms sliced
1 carrot sliced
2 tbsp flour
100ml white wine
300ml chicken stock
Salt and pepper to taste
Bay leaf
I tsp dried tarragon

Method
Fry the onions in the oil over a medium heat until they colour them add the chopped chicken and fry until browned.

Next add the crushed garlic and stir in. Add the flour so it coats the onions and the chicken then add the wine (if using) and stock stir until a smooth sauce is formed.

Add the carrots, mushrooms, bay leaf and tarragon. Bring the casserole to the boil. Turn the heat down and simmer on a low heat for about 15mins. Add seasoning to taste and serve.

Purple Kitchen Chicken Curry

This curry is Punjabi style. It tastes & smells fantastic! Have with rice or chapattis/rotis or even pittas. (I always keep some pitta breads in the freezer when I'm too lazy to make chapattis)

Ingredients

2 tbsp olive or sunflower oil

2 or 3 onions depending on size, finely chopped

4 garlic cloves, finely chopped or crushed through a press

1 tsp cumin seeds

finely grated root ginger about 2 full tsps

1 green chilli,  finely chopped. (more if you want it extra spicy)

1/2 tsp turmeric

2 tsps salt or to taste

400g tin plum tomatoes*, 

1heaped tsp garam masala

1 red pepper, diced

1 yellow pepper, diced

3 skinless chicken breasts, diced

1 tbsp chopped fresh coriander

 some boiling water

It looks like a long list but it doesn't take that long to make - about 45mins

*I try to use good quality tinned tomatoes in a rich tomato sauce. These will be riper and sweeter. If you use the cheaper varieties (i.e when the expensive ones aren't on offer) add about 2tsps of tomato puree with the tinned tomatoes. Or you can always use plain passatta sauce

What to do:

Use a large pan or wok and start by frying the onions in the oil over a medium heat until softened and they begin to colour. Add the garlic and the cumin and stir.

Let this cook for a further couple of minutes then add the grated ginger and the chopped chilli. Stir well and add the salt and the turmeric. It may start to stick to the bottom so reduce the heat and stir as it cooks a bit more. 

Add the chicken and fry in the onion and spices until cooked all over i.e not pink. then add the peppers.

Blitz the tomatoes with a blender until smooth, you don't have to do this but I prefer to. Add the tomatoes to the pan along with the garam masala and stir in. Top up with with about 150ml of boiling water. Cover the pan and leave to simmer for 15-20minutes, stirring occasionally.

Check the chicken is cooked through by cutting a piece in half. If it is still pink inside cook for a further 10 mins - make sure the curry is bubbling slightly on the simmer.

Once ready add the chopped coriander and serve!