CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
Provided by James Martin
Categories Dinner, Main course
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish and brown the chicken pieces on all sides – you may have to do this in batches. Remove from the dish and put to one side.
- Lower the heat, add the onion and pepper, and gently cook for 10 mins until softened. Add the garlic and chorizo, and cook for a further 2 mins until the chorizo has released some of its oils into the dish. Stir in the tomato purée and cook for 1 min more.
- Return the chicken pieces to the dish along with the thyme, white wine and stock. Bring the liquid to a boil, cover the dish with a tight-fitting lid and lower the heat. Cook for 30 mins.
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
Nutrition Facts : Calories 834 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 90 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 4 grams fiber, ProteinContent 63 grams protein, SodiumContent 1.7 milligram of sodium
CHILLI CHICKEN ONE-POT RECIPE - BBC GOOD FOOD
A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Total Time 1 hours 25 minutes
Cook Time 1 hours 5 minutes
Yield 8
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 501 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 9 grams fiber, ProteinContent 58 grams protein, SodiumContent 3.16 milligram of sodium
More about "skinned chicken recipes recipes"
CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course
Cuisine Spanish
Calories 834 calories per serving
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
CHILLI CHICKEN ONE-POT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Main course, Supper
Cuisine Spanish
Calories 501 calories per serving
- 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.
CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course
Cuisine Spanish
Calories 834 calories per serving
- Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 575 calories per serving
- This method of cooking pork stops it drying out and keeps it juicy and soft. You also end up with a wonderful rich sticky sauce!
- Preheat your oven to 200ºC/400ºF/gas 6. Heat an appropriately sized casserole-type pan, add a lug of olive oil and sweat the onions and garlic gently until soft. Roll the pork in the seasoning and thyme leaves. Push the onions to one side of the pan, add a knob of butter and brown the pork lightly all over.
- Stir the quartered figs into the onions, pour one glass of Marsala over the meat and drop in the rest of the butter. Tear a piece of greaseproof paper big enough to cover the pork comfortably, scrunch it up with your hands and run it under the cold tap. Unravel it and tuck it in the pot over the pork, figs and onions. This will help the pork steam as well as roast and keep it really moist and juicy.
- Place in the hot oven. After 20 minutes, lift off the paper, turn the pork in the juices and add the other glass of Marsala. Replace the paper and cook for 30 to 40 minutes more. Check the pork is cooked, remove to a plate and allow it to rest for 15 minutes before slicing.
- While the meat is resting, finish the sauce by skimming any fat off the top, adding the chicken stock and simmering for 10 minutes. Check the seasoning and add the crème fraîche if using. Slice the pork as thinly as you want and serve with the delicious sauce.
CHORIZO-STUFFED CHICKEN RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine Spanish recipes
Calories 417kcals per serving
- Roast for 20 minutes, then serve with mash, greens and lemon wedges.
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