My Spanish Style Rice Chicken

Not just a recipe for this yummy, chicken dish. You also get a video of me cooking it!

Spanish Rice Chicken Serves 2

2 boneless chicken breasts       salt and pepper      1tbsp olive oil      1 onion sliced    

 ½ medium red pepper cut into strips      2 cloves of garlic chopped    

 300g tomatoes, skinned and quartered       1 cup chicken stock       1 bay leaf      

salt & pepper          75g rice            70g sweetcorn      70g green beans     

50g sliced olives      Basil to garnish

1.       Cut the chick into strips and season well with salt and pepper.

2.       Heat the oil. Fry the chicken for 3 mins. Set aside.

3.       Add the onion and the red peppers, fry for 3 mins.

4.       Add the garlic, fry for 2 mins.

5.       Add the tomatoes, bay leaf and stock. Bring to the boil.

6.       Add the rice. Season with salt and pepper.

7.       Bring to the boil, then lower heat and cover. Cook for 10 minutes.

8.       Add the chicken. Cover and cook for 10 mins.

9.       Add the sweetcorn and green beans.

10.   Bring back to the boil, and then lower the heat. Cover and cook for 5-10 minutes, or until the chicken is cooked and the green beans are tender.

11.   Remove bay leaf. Stir in the olives and then served garnished with basil.

My Slow Cooked Coriander Chicken with Cumin and Cardamom Bread Sauce

We customarily have Coriander Chicken for our Christmas Day dinner. However, every so often it makes a welcome change for Sunday dinner. Chicken legs, in a coconut gravy, with lots of fresh coriander and fresh green chillies. Yummy. This Sunday, I tested out a new idea, bread sauce infused with cumin and coriander. Winner, winner to my chicken dinner!

Chicken from Azavedo Farms Candolim, Goa Opp Candolim veg market.

Because Azavedo  Farms chicken breasts are so big, there was enough on each leg for Mr R and I to have cold chicken and bread sauce cobs for tea. Spreading the bottom of the cob with horseradish sauce, then spread on the cold bread sauce. Top with chicken and then spread the top of the cob with cranberry sauce. Mummmmm….

Coriander Chicken Serves 2

(Remember just double the amounts for 4)

1 ½ tbsp. sunflower or Vegetable oil       2 large chicken legs      20g fresh coriander leaves

 1-1 ½ large fresh green chillies, deseeded and chopped      1 large onion thinly sliced

3 cloves of garlic chopped      1 tsp turmeric      3/4tsp ground cumin      ¾ tsp ground

 coriander    75ml chicken stock (This can be boiling water with a stock chicken stock

 cube)      150ml coconut milk      1/2tsp salt      Fresh coriander to garnish.

1.       Heat 1 tbsp. of the oil in a frying pan and brown the chicken legs on both sides. While the chicken legs are browning, place the coriander and the green chillies into a processor or blender and blitz until it makes a paste.   Remove chicken and put into slow cooker.  In the same pan, heat the remaining oil and fry the onions over a medium heat until they are soft but not brown.

2.       Stir in the garlic, turmeric, cumin and coriander, stirring for 2-3 mins.  Reduce the heat to very low and add the coriander paste, stirring constantly for 1-2 minutes.

3.       Add the stock, coconut milk and salt and bring to the boil. Then pour over the chicken legs.

4.       Cover the slow cooker and cook on low for 4 1/2 – 5 hours. Or until the juices of run clear when skewered.

5.       Transfer to plate, cover with a little of the gravy sauce and sprinkle with coriander. Put the remaining gravy sauce into a gravy boat.

NOTE IF YOU WANT YOU CAN DO THIS ON THE OVEN TOP IN A HEAVY BASED PAN. FOLLOW THE INSTRUCTIONS, INSTEAD OF PUTTING CHCIKEN IN SLOW COOKER ON STEP 1 JUST LEAVE TO ONE SIDE. CARRY ON UNTIL STEP 4 AND INSTEAD, ADD THE CHCIKEN, COVER AND SIMMER FOR 50 MINS.  CAREFULLY TURNING THE CHCIKEN OCASSIONALLY.  

Cumin, cardamom Bread sauce. Serves 2

1 large onion peeled      4 cloves      1 bay leaf      3 peppercorns     3 cardamom pods      

2 tsp cumin seeds       ½ pint milk      2 slices medium sliced bread broken up into bits

     20g butter       salt and freshly ground pepper

1.       Stud the onion with the cloves then place into a milk saucepan with, bay leaf, peppercorns, cardamom pods and cumin. Bring to the boil then remove the pan. Leave on the side for 5-10 minutes longer if you wish a more intense flavour.

2.       Remove the onion, bay leaf, peppercorns and cardamom pods. Mix in the bread bits.

3.       Return the pan to the heat and cook gently stirring so the bread is absorbed into the milk and it becomes quite thick. But don’t let it stick to the bottom of the pan.

4.       Remove from the heat and stir in the butter and then season to taste.   

Jo’s Aubergine Tofu tomato and basil Toasties

You will need 2 slices of aubergine already fried for each bread roll/burger bun or poee (Goan Bread)

A slice of lightly fried tofu per bun.

A slice of tomato, basil leaf salt and black pepper per bun.

Cut bun in half and on the bottom layer as follows:

Slice of aubergine, slice of tofu, slice of tomato, basil leaf, salt and pepper. Top with another slice of aubergine. 

Put into a toasty machine until crisp and brown.

Serve with tortilla chips and salsa.

If you want to be really naughty! Then on top of the last slice of aubergine grate some cheese.

I also swap the tofu for paneer cheese.