Spanish Style Chicken: A Quick One Pot Mid-Week Meal

Spanish Style Chicken with Sour Cream

Spanish Style Chicken with Sour Cream

This is the second time in a week I have eaten this meal. The first time was when I went to a friend’s house for dinner. I like it so much that I asked for the recipe and planned to make it again for a mid-week meal.

I have a group of friends that I have known since I was 11 years old. We all went our separate ways for university and have come back together again in adult life as everyone has begun to settle down and start families etc. Since life is so busy we try and meet at least once a month by taking it in turns to cook a 3 course meal and having the girls over for dinner. We’ve been doing it for a while now and it’s working out really well!

So this month we had a lovely Tomato and Red Pepper Soup, Spanish Style Chicken and Chocolate Fudge Cake with Vanilla Ice-cream. How lucky am I? 🙂

So this recipe is from one of the Hairy Biker’s diet cookbooks. I love the Hairy Bikers! I think they are lovely, down to earth guys who love to eat, and share their love of food with everyone. They are great at making recipes that don’t require lots of fancy ingredients and hence do not cost a lot to put together!

To make it an easy one-pot meal I pre-prepared the potatoes by first part cooking them in the micro-wave the night before. You only need to quarter the potatoes and microwave them for 5 minutes then leave to cool! This is my version of the recipe (because I just did it from memory rather than looking up the actual recipe first!).

Baked Spanish Style Chicken

Baked Spanish Style Chicken

Ingredients

  • 6 red skin potatoes (quartered and part cooked in the microwave- see above)
  • 1 medium red onion (chopped into largish pieces)
  • 1 red pepper (chopped into largish pieces)
  • 1 courgette (chopped into largish pieces)
  • 2 handfuls of Chestnut mushrooms (halved)
  • 2 fresh tomatoes (quartered)
  • Chorizo (I used about 8 thin slices as that is all I had- best to get a whole sausage and chop up)
  • 6 chicken thighs (skin on and with bone)
  • 2 tsp paprika
  • 2 tsp dried herbs
  • 2 tsp olive oil
  • 2 tbs tomato purée
  • salt and pepper to taste
  • sour cream- to serve

Method

  • In a large casserole/baking dish. Put in everything and toss it all together to evenly coat all the vegetables with the tomato purée and olive oil.
  • Lay the chicken pieces on top (skin side up)
  • Bake at 200 degrees C for about 45-50 minutes or until the chicken is cooked through. Check on it half way through as you may need to turn the vegetables a little. I kept the potatoes near the top so they crispen up a little.
  • Serve in dishes with some sour cream.
Baked Spanish Style Chicken with Sour Cream

Baked Spanish Style Chicken with Sour Cream

This is a great one-pot midweek meal that is so easy to put together and the left-overs can be used up for lunch the next day. I made it a couple of days in advance so the flavours got a chance to mix together more. These days I try and prepare healthy mid-week meals in advance so they can be put straight into the oven with little fuss. And since the weather is terribly cold and miserable at the moment, having a hot and nicely spiced meal brings so much satisfaction after a long day at work! So if you have any suggestions, please feel free to share! 🙂

Macau ‘Portuguese’ Baked Rice

Following on from the previous post on Macau/Portuguese Custard Tarts I would like to share with you another dish from Macau, China.

Macau Baked Chorizo and Chicken Rice

Macau ‘Portugeuese’ Baked Chorizo and Chicken Rice

This ‘Portuguese inspired’ dish is well known throughout Macau and Hong Kong but will probably never be found in Portugal! It’s similar to a pilau,  paella or risotto, as it is mainly based but flavoured with spices and containing some form of meat/fish and vegetables. There are lots of variations to this dish but they are usually topped with grated cheese and finished off in the oven to get the crispy top. Cheese and rice may sound a little strange at first, but then again isn’t parmesan a main ingredient in the finishing of a risotto?

So this is my mum’s recipe, not sure where she got it from though… It makes enough for 6-8 people!

You’ll need 3 pans, one large casserole dish, one medium saucepan (for the chicken) and one large saucepan (for the rice)

Ingredients:

  • 4 chicken leg quarters
  • 4-5 bay leaves
  • 10 whole cloves
  • Salt and pepper to taste
  • 250g spicy chorizo (chopped into 1cm rounds)
  • 2 medium white onions (chopped into small pieces)
  • 2 tsp Oil
  • 300g white rice (washed and ready to steam)
  • 4 whole eggs
  • 100g grated cheese ( I used extra mature coloured cheddar)

 

Method:

  • Put chicken legs , bay leaves , a pinch of salt and the cloves in a covered pan of boiling water and simmer for 20 minutes then turn off the heat, leaving the pan to one side so the chicken soaks up the flavours of the stock. The chicken should be left to steep for at least 2 hours so it takes in the flavours. Start preparing the next step…
  • In a large sauce pan sauté the white onions for a couple of minutes in the cooking oil then add the chopped chorizo and sauté for a few minutes. The paprika from the chorizo will colour the onions nicely and the chorizo fats will also start coming out. This is good as it will help to colour and flavour the rice.
Sauted Chorizo and White Onions

Sauted Chorizo and White Onions

  • Add the washed rice to the chorizo and onion mix and enough water so that the rice can be cooked without having to drain left over water out (using the absorption method). Add salt and stir it all up so the flavours are evenly distributed.
  • While the rice is cooking, boil the eggs in their shells. Set the cooked rice and the hard boiled eggs to one side.
  • Return to the cooked chicken. Drain off the liquid discarding the bay leaves and cloves. Shred up the chicken into bite-sized chunks.
  • Fluff up the cooked rice and chorizo and put 1/3 of it into the bottom of a large oven safe casserole dish.
  • Then add 1/3 of the cooked chicken onto of the rice. Repeat the layering of the rice then chicken until you’ve used it all up.
  • Peel the eggs and cut in half  (length ways) and push them into the top of the rice so they are sunken in.
  • Scatter the grated cheese on top of the whole pot of rice and put into the oven to bake. I baked it at 200 degrees C for 15 minutes. The aim is to crisp up the rice at the top and melt the cheese, not to heat everything up as the rice should still be quite hot.
Yummy cheese ready to be melted and crispen up

Yummy cheese ready to be melted and crispen up

 

This dish is a meal in itself, so serve in big bowls for lunch or as part of dinner with some other tasty morsels to pick at. I served this dish in the middle of the table with chicken pot-stickers and the braised duck with pickled cucumber and spring onion pancakes so there was a variety of things to nibble on.

As the chicken is braised over a long time it soaks up the flavours from the loves and bay leaves. The rice takes on the paprika from the chorizo too so this dish is packed with mouth-watering flavour! It seems like a bit of a complicated dish to make but it’s actually quite simple, you just need to be organised with your time! I’ve seen other versions of this recipe that uses duck as the main source of protein, will try this next time…

Macau Baked Chorizo and Chicken Rice

Cheesy, crispy hug in a bowl goodness!