Tag Archives: Chorizo

Spanish Stylie Baked Chicken and Rice

Spanish Style Baked Chicken & Rice

I can’t believe I’ve been blogging for nearly a year and a half and this firm family favourite of weekend dinners has thus far failed to make an appearance. It’s a recipe I originally stole from my Mum, who stole from Delia, that’s chopped and changed dramatically over the years and probably bares little resemblance to it’s original form. Changed to make it quicker, easier and more suitable family fodder, and it never disappoints my lot. It’s a cheap and frugal dish (the one pot usually stretching to at least two dinners), flavoursome (think smoked paprika, chorizo, orange, olives), wholesome (brown rice and a barrage of veggies), hearty and substantial. And can handily be partly or wholly made in advance. Perfect for a weekend lunch or dinner and the tasty leftovers re-heated for a quickie dinner in the week, or even eaten cold for lunch. And my kids LOVE it, Jacques devours it. But then they are fiends for anything rice these days. If your monsters are veggie adverse like mine it’s a handy dish to hide a multitude of the good stuff, just chop them unidentifiably small!.

Spanish Chicken and Rice

Chop and change your veggies as to what’s in season. In this particular recipe I used red pepper (the only veggie I would highly recommend you always add) chopped pumpkin (as we still have an inordinate amount to get through!), celery, carrots and french green beans from the freezer. Courgettes, peas, squash, sweet potato, broccoli or mushrooms all work equally as well, just mix and match as to what’s seasonal and you have in.

Since I’m using seasonal veggies aplenty I’m entering this post to Simple and In Season, a monthly challenge that showcases seasonal produce and is the baby of Ren of Fabulicious Food.  This month I so happen to be hosting the event!. I’m also entering Javelin Warrior‘s Made with Love Mondays, as it’s a dish made from scratch, and finally to Credit Crunch Munch as it’s a pretty frugal dish that stretches a long way. Credit Crunch Munch is held jointly by Camilla of Fab Food 4 All and this month by Helen of Fuss Free Flavours. Now on with the recipe….

Credit-Crunch-Munch

Simple and In Season

Made with Love Mondays

Jacques tucking into to his chicken and rice. He's still not a pretty eater.

Jacques chowing down on his beloved chicken and rice. He’s not a pretty eater!

Spanish Stylie Baked Chicken & Rice

Great for Toddlers & Young Children, Hiding Veggies, Bigger Kids, Family or Grown up Dinners, Mains, One Pot Wonders, Week-end Slowies

Serves 6 or a family of 4 twice

a tablespoon of Olive Oil

6 free range Chicken pieces – legs or thighs or a mixture of the two, skin removed

a large Onion, large dice

3 cloves of Garlic, finely sliced

a stick of Celery, finely sliced*

2 Carrots, fine dice*

300g of Pumpkin or Butternut, large dice*

2 Red Peppers, large dice

150g of French Green Beans, cut into inch long lengths*

120g of Chorizo, sliced into 0.5cm thick slices

a heaped teaspoon of Hot Smoked Paprika

300g of Brown Rice

200ml of White Wine

500ml of Chicken Stock

a 400g can of Chopped Tomatoes

2 Bay Leaves

a small bunch of fresh Thyme sprigs, tied together

Black Pepper

½ an Orange, cut into 6 segments

60g of de-stoned Black or Green Olives

Special Equipment: A large lidded ovenproof casserole or Le Creuset style dish that can go on a hob

* Please feel free to vary your veggies as to what’s in season or you have in

Pre-heat your oven to 180ºC/Gas Mark 4.

Heat the oil in your casserole or Le Creuset on a medium to high heat. Once hot fry off the chicken pieces until golden on all sides. Remove from the pan and set aside.

Turn down the heat and add the onion, garlic, celery and carrots, there should be plenty of residual fat from the chicken, but if not add a splash more olive oil. Saute for 5 minutes before adding the pumpkin and peppers. Cook for a further 5 minutes.

Now throw in the green beans and chorizo and cook for a further few minutes until the chorizo is oozing it’s lovely juices.  Stir in the hot smoked paprika and cook for a moment or two before stirring in the rice. Ensure all the grains are coated in the oily spicy loveliness before pouring in the white wine, chicken stock, chopped tomatoes, bay leaves, thyme and a generous pinch or two of black pepper. Give everything a thorough stir and bring to a gentle simmer.

Take the pot off the heat and place the set aside chicken pieces on the top, pressing them down into the rice. Slot the orange segments where ever there’s space and scatter over the olives. Place the lid on the pot and slide into the oven.

Bake for 45 minutes. The rice and veggies should all be perfectly tender. Eat and enjoy!.

You might also like:

Paella

Paella

Mediterranean Pot Roast Chicken

Mediterranean Pot Roast Chicken

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The best Garlic Bread, and a Chorizo, Potato and Rosemary Pizza

Garlic Bread

It’s most definitely pizza weather here at Chez Foti. We’ve had seemingly ceaseless rain, gales and miserable cold for way too long now, since New Year’s Day to be exact. And it’s getting kind of depressing now, in a British wintery kind of way. Our garden is one big muddy swamp and the wee pond a lake, just a shame we don’t have any duckies to appreciate it. Bet they’re the only ones happy round here. And the forecast for the next week is still more rain, a little snow, and grey, grey, GREY. AHRRRRRR. Where’s that gorgeous south of France sunshine and glorious blue sky that amazed and cheered me through the last two winters?  OK, enough said, weather rant over (well I AM English!) and on with a couple of recipes to insulate against the outside nasties.

You really can’t get much better winter warming and cheery fodder than a homemade pizza, especially a heftily insulating one with a gutsy topping of Potatoes, Chorizo and Rosemary. Admittedly not one of my healthiest of recipes, but hey ho everything in moderation, and it is rather good. And if you want to omit the Chorizo it’s equally as tasty with just Potatoes and Rosemary. Don’t be put off by the way with the idea of potatoes on a pizza (and try not to think about the carb overload), they really work!

Chorizo, Potato & Rosemary Pizza

Living so close to Spain Chorizo is cheaply abundant in these parts and I cook with it regularly, though much more so in the winter. It’s one of my staple store cupboard ingredients and gets used to liven up many an Omelette or Tortilla, Salad (Chorizo & Manchego Salad), Veggie Side ( just a little is fabulous sauted with Cabbage, Chard or Spinach and even roasted with Pumpkin or Butternut) or Soup (Butternut Squash & Chorizo Soup with Chorizo Croutons, Caldo Verde). And then there’s obviously Paella and other rice based dishes that it works so well with. But there’s no qualms about it, Chorizo’s not the healthiest choice of ingredients, but a little really does go a long way in the flavour stakes and it can be used remarkably sparingly. Though perhaps, ahem, not so sparingly on this particular pizza!

And I also have my favourite Garlic Pizza Bread, made exactly in the same way as pizza but simply containing a topping of Garlic (lots of), fresh Parsley or Rosemary (lots of) and good quality Extra Virgin Olive Oil (again LOTS OF). It’s that simple. Whenever we have a pizza night I always start with one  or two of these naughty little herby numbers to get things going. And it’s equally as delish with rosemary or parsley, just go for what you fancy or happen to have in, but be generous!

I shall be entering my herby post to Karen of Lavender & Lovage’s February Herbs on Saturday challenge.

Herbs on Saturday

Garlic Pizza Bread with Parsley or Rosemary

The Best Garlic Bread!

Serves 4 as an appetiser

One quantity of Pizza Dough (I use this Jamie Oliver recipe, using part semolina flour when I can get hold of it)

2 cloves of Garlic, finely chopped

Salt & Pepper

2 tablespoons of Extra Virgin Olive Oil plus a little extra for drizzling

a few sprigs of Parsley or Rosemary, leaves removed and roughly chopped, be generous!

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.
Start with making your oh so simple topping. Crush the chopped garlic with a little salt using the flat edge of a large knife. Mix the garlic with the olive oil, a generous amount of black pepper and the parsley or rosemary. Leave to infuse while you prep the pizza base.

Roll out your pizza dough to your desired size and thickness. I like mine very thin, particularly as this is only an appetiser. Place on your hot pizza stone or baking tray.

Evenly spread over the garlic and herby oil and place in your very hot oven for a few minutes until golden and crisp. It should only take about 5 to 8 minutes and watch as it can burn very easily.

Drizzle with a little more olive oil, slice and serve.

 Chorizo, Potato & Rosemary Pizza

Chorizo, Potato  & Rosemary Pizza

Serves 1 to 2 (depending on how much of a pizza monster you happen to be!)

One quantity of Pizza Dough (as per Jamie Oliver recipe if you wish)

2 – 3 tablespoons of Tomato Pizza Sauce (see below) or my slow cooked fresh tommie sauce (which I so happen to have half a freezer of still!) A Glut of Tomatoes Pasta Sauces

150g of small Potatoes, washed but with skins on, waxy ones work the best but any will do really!

80g of Chorizo, skin removed and finely sliced

2 or 3 sprigs of Rosemary, leaves removed and roughly chopped

a 125g ball of Mozzarella, sliced

Salt & Black Pepper

Special Equipment: a Pizza Stone, Pizza Baking Tray or an ordinary Baking Tray

Pre-heat your oven to as hot as it will go. Place your pizza stone or baking tray in the oven to heat up.

Cook the potatoes until almost tender. Once cool enough to handle slice.

Now for the pizza. Roll out your pizza dough to your desired size and thickness. I personally prefer mine very thin. Place on your hot pizza stone or baking tray.

Smoother the base with your tomato sauce, followed by an even scattering of the chorizo, potatoes, rosemary and mozzarella. Finely add a generous grinding of black pepper and a little salt.

Place in your extremely hot oven and cook until crisp, golden and bubbling all over. This could be anywhere between 5 and 15 minutes! Our woodfired bread/pizza oven usually takes less than 5 minutes and the electric oven around 10.

Slice and enjoy. With a salad if you want to feel just a little less indulgent!

Tomato Pizza Sauce

Enough for two large pizzas:

2 tablespoons of olive oil

a clove of garlic, peeled and finely chopped

a 400g tin of good quality chopped tomatoes (or fresh obviously!)

a generous pinch each of sugar, salt and pepper

Heat the oil in a medium saucepan on a gentle heat and fry the garlic for a few moments, ensuring you do not burn the garlic. As soon as it takes on any colour and you can smell it cooking throw in the tomatoes, sugar, salt and pepper and give everything a good stir. Cook gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning to suit. You can either use the sauce as it is or blitz with a stick blender or processor for a smoother texture (I rarely bother!).

You might also like:

Pizza Puttanesca

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Roasted Wild Mushroom Pizza Recipe

Roasted Wild Mushroom Pizza


Paella

Toddlers & Young Children, Bigger Children, Grown Ups

My apologies for the lack of blogging action of late, we’ve had my MIL staying the last week and time has been more than a tad short. I’m hoping to get back to normal blogging soon, though we do have a line of guests coming early summer so it could be tricky. And my poor veggie patch is suffering enormously again. So much to do, and always so little time.

In case you didn’t see it I wrote a guest post for Foodies 100 which appeared on their site last week, it’s listing my Five Favourite Family Foodie Blogs. Well worthy of a read if you want to check out some other great family foodies, and there’s some truly brilliant ones around!

The essence of summer I made this paella for our balmily hot sunday dinner last weekend and it was a hit with everyone, littlies and all (and they particularly enjoyed the mussels!). Ever so impressive yet surprisingly easy to assemble and if you’ve not made one before you really must give paella a go. A perfect dish for big family gatherings or parties, or like us a special sunday lunch. I’ve listed ingredients to serve four (big) people, but double or treble up or more for larger parties. You do need a very big frying pan for any more than six people, or preferably a paella pan (I have one on my wish list!).

A great summery dish at it’s best served with ice cold vino blanco …. and maybe the odd finger bowl or two….it’s a messy business!

Enough for Four:

3 tablespoons of olive oil

a large pinch of salt & pepper

4 chicken legs or thighs (each divided into two) or 8 chicken drumsticks, free range, skin removed

100g of chorizo, sliced into 5mm slices

a large onion, diced

2 garlic cloves, finely sliced

a red pepper, thinly sliced

120g of french green beans, sliced into 2.5 cm lengths or frozen peas

a teaspoon of sweet smoked paprika

a large pinch of saffron

170g of spanish paella rice

600ml of hot chicken stock

500g of large mussels (washed and de-bearded and any opened ones discarded)

8 or more large whole raw king prawns

lemon and parsley to serve

Rub a little salt and black pepper into your chosen chicken pieces. Heat 2 tablespoons of olive oil in a wide frying pan or paella pan on a medium heat. Fry the chicken a little on all sides until lightly golden. Remove from the pan with a slotted spoon and set aside.

Add the chorizo to the pan and cook for a couple of minutes, turning occasionally. Remove with the spoon and set aside with the chicken.

Turn the heat to low and throw in the onions and garlic to the pan. Gently saute for 5 minutes until softened. Add another tablespoon of olive oil together with the sliced pepper, beans if using ( if using peas they are added later) and smoked paprika. Cook for another couple of minutes stirring regularly.

Stir in the saffron, rice, and peas (if using) ensuring the rice has a good coating of the oil. Pour over the chicken stock, and place the set aside chicken and chorizo back in the pan. Gently bring to a simmer, and allow to bubble away for 12 minutes, stirring only occasionally.

Place the mussels evenly around the pan, pushing the shells into the rice so that they have an opportunity to cook. Cook for a further 5 minutes without stirring the paella.

Evenly place the prawns over the top and cook for a further 6 minutes (turning them over half way through), but not stirring the paella. The rice and chicken should now be tender and cooked through and liquid evaporated. Cook for a few moments longer if not.

Serve with a sprinkling of finely chopped parsley and lemon wedges….and a glass of white wine.


Chorizo & Manchego Salad

A winter warmer of a salad today, and one for the grown up folk really, unless your kids happen to eat salad which mine very definitely don’t …..at least not yet anyway. Philipe and I often have a late night supper salad once the kids are in bed, but we’re not talking a couple of lettuce leaves and a spray of dressing here, we’re usually talking pretty substantial. More often than not there’s something sausage like, a little cheese, definitely croutons and sometimes potatoes. A salad for the boys really.

Today’s chorizo salad is simply lots of lovely salad leaves (fresh from the garden in our case), chopped parsley, sliced red onion, some strips of pepper (or a few preserved peppers from a jar), cubes of Spanish Manchego (or any other flavoursome sheep’s milk cheese, but even a good goats cheese works well), fried chorizo slices and last but certainly not least lots of crunchy croutons fried in the remainder of the chorizo juices and a little hot smoked paprika to boot. Smoked paprika is the main spice in chorizo and is used widely in Spain, it gives a great little smokey spice kick to many a casserole or stew or even a crouton in this case!. The salad’s then simply tossed together in a sherry vinegar and olive oil dressing. Inarguably this is my favourite of our ‘winter’ salads.

Enough for two hungry grown ups:

120g chorizo, cut in 3 to 4mm slices, skin removed

a little olive oil

a small interesting lettuce, or a bag of lovely leaves, washed and torn

1 heaped tbsp of chopped parsley

1/4 of a red onion, finely sliced

1/2 a red pepper, cut into thin strips OR a few preserved peppers from a jar (available in good supermarkets or delis), sliced into strips

100g manchego cheese or any other sheeps or goats cheese, cut into 1cm cubes

40g stale white bread, cut into 2cm cubes

a generous pinch of hot smoked paprika (optional)

1 tbsp of sherry vinegar

3 tbsps of good quality olive oil

salt & pepper

Start with frying off the chorizo slices in a frying pan, adding just a little olive oil. Fry for about five minutes until golden on both sides, turning frequently.

Meanwhile prepare the salad. Place the lettuce, chopped parsley, red onion slices, red pepper strips and cheese cubes in a large salad bowl.

Make your dressing by briskly whisking together a tbsp of sherry vinegar with 3 tbsps of olive oil, a little salt and a generous grinding of black pepper.

Once your chorizo is cooked remove from the frying pan with a slotted spoon and drain on some kitchen roll. Add another splash of olive oil to the frying pan along with a pinch of salt, a generous pinch of hot smoked paprika (if using) and another of black pepper and place back on the heat. When the oil’s hot add the bread cubes and immediately turn to coat all sides. Continue to cook a little on all sides until the croutons are golden and crunchy, turning very regularly so as they don’t burn. The whole process will only take 2 to 3 minutes. When cooked drain on some more kitchen paper.

Add the slightly cooled chorizo to the salad and about half of the dressing. Toss the salad well, ensuring everything’s evenly coated. Taste and add more dressing to suit. Scatter the croutons on top and serve immediately.

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Butternut Squash & Chorizo Soup with Chorizo Croutons

We’re still munching our through all our lovely homegrown squash and pumpkins and in an effort to add a little variety to our staple pumpkin or squash soups I’ve been experimenting with adding new flavours, and the addition of a little Chorizo is a definite favourite in the Foti household! The kids and Phil go crazy for it. Admittedly a pretty heavy soup, especially with the addition of homemade Chorizo flavoured croutons, so probably best kept for the depths of winter like we’re in now. A very comforting and filling ‘meal’ of a soup.

Living so close to Spain Chorizo is really cheap and easily available here, and so I tend to cook with it quite a bit these days. It is however also pretty easily available in UK supermarkets. It’s a great flavour and colour enhancer to meaty stews, casseroles and soups and I regularly add a little to salads, omelettes, pizzas and pies.

I’ve used Butternut Squash in this recipe, but you could substitute with any other flavoursome squash or pumpkin. I didn’t bother to peel my Butternut as the skin is perfectly edible when cooked…and as it’s to be whizzed up you can’t tell the difference. By roasting the squash first you intensify it’s sweetness which works wonderfully with the intense meatiness of the Chorizo.

Enough for 4 grown ups:

850g Butternut squash, cut into 2 cm dice

olive oil

salt & pepper

1 onion, diced

2 cloves of garlic, finely sliced

70g Chorizo, finely diced

600ml of chicken stock

For the croutons:

70g stale chunky white bread, cut into about 1.5 to 2cm cubes

olive oil

25g Chorizo finely diced

a pinch of Spanish sweet smoked Paprika (optional)

salt & pepper

Combine the squash with a tablespoon of olive oil, a little salt and a generous grinding of black pepper. Place on a baking tray in a preheated oven for about 25 minutes at 220°C. The squash is ready when it’s soft and starting to brown a little.

Meanwhile heat another tablespoon of olive oil in a large saucepan and add the diced onion and garlic. Saute for about 5 minutes until softened a little, now add the Chorizo. Continue to cook on a gentle heat for a few more minutes, stirring regularly so nothing catches.

Once the squash is roasted add it to the onions and Chorizo and cook for a further couple of minutes before adding the stock. Bring to the boil and leave on a gentle simmer for 10 minutes.

While the soup is simmering prepare the croutons. Add a good glug of olive oil to a frying pan and heat. Add a pinch of Spanish sweet smoked Paprika if you have any (it’s one of the main colourings and flavourings in Chorizo), the Chorizo pieces, a little salt and a good grinding of pepper. Heat until the Chorizo is starting to ‘bleed’ it’s lovely oil and colour. Now add the bread pieces to the hot oil. Cook on all sides until the cubes are coloured and crunchy, making sure they are regularly turned.

After ten minutes of simmering remove the soup from the heat and whiz thoroughly, I usually use a stick blender to do this as it’s much less washing up than a processor or blender!. Taste the soup and add plenty of freshly ground black pepper to suit, it’s unlikely you’ll need more salt.

Serve piping hots with a generous scattering of the fried Chorizo pieces and croutons.

Here’s Jacques enjoying his crispy croutons!:

If you like this, have you tried my Creamy Roasted Pumpkin Soup recipe?


Caldo Verde (Portuguese Greens Soup)

This was our Sunday lunch today!  We tend to have some sort of soup on Sundays for lunch (and Saturdays too for that matter!) followed by a proper ‘sunday lunch’ around 6ish.  Because the kids normally have a sleep at 12 for a couple of hours it’s too rushed trying to get lunch ready before then….nor do we have much of an appetite for a roast and pud at 11.30am! So today’s soup was this new-to-me gem of a recipe (although I’ve now made it three times in less than a week!), and the kids loved it too.

A big thank you to my friend Susie for emailing me it.  Susie and her partner Gary run a training retreat for cyclists and triathletes in the mountains of central Portugal (www.delucci.co.uk), and regularly cook up this fabulous soup for themselves and hungry guests, either as a filling starter or a light lunch or supper served up with a hunk of bread.

Very quick and easy to make, it’s filling, nutritious, warming and bursting with flavour.  You can use any greens in this recipe, I used savoy cabbage as it’s very much in season now (although admittedly I had to buy mine, as my Savoys are in very poor miniscule shape!) and it worked splendidly.  If you want to add less of the greens then do so to make a slightly thinner soup, add more to make it a heavier.

Enough for 4:

1 very large or 2 small onions, finely diced

3 cloves of garlic, finely chopped

olive oil

150g chorizo, sliced and each slice cut into 6/8 small pieces

600g potatoes (about 4 large ones), peeled and diced into 1cm chunks

700ml of chicken stock

300ml of water

2 bay leaves

salt & pepper

400g savoy cabbage or other greens, very finely shredded

Saute the onions and garlic with a glug of olive oil in a very large saucepan.  Cook until soft and translucent.

Now add the chorizo pieces to the onion and continue to saute for a few more minutes. Add the diced potatoes and stir well.

Pour in the stock and water to the onions and potatoes along with plenty of black pepper (you can add salt if you wish but the Chorizo and stock both contain plenty).  Simmer until the potatoes are soft and cooked through. Mash the potatoes into the stock (by using a potato masher).

Add your finely shredded greens to the soup.  If you want a heavy soup add as much as the soup will take!  If you want it lighter add less than my suggested 400g.

Simmer until the greens are cooked.

Adjust the seasoning and serve immediately with a large hunk of bread.


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