Not much to say tonight. I will speak more of this issue later, I have already made another recipe from it so will post that at another date.
I actually made this Nigella Lawson recipe not long after I got the latest magazine in May. I really, really enjoyed it. It made a really good, hearty meal with as much or as little spice as you want.
I did make some changes. Nigella had this as a quick cook recipe, taking around 30 minutes cooking time all up. As far as I am concerned any chilli needs a long cooking time to really develop flavours. The other thing was that there was no onion or garlic in the recipe. I added a bit of tomato paste as well. I halved the recipe and it made plenty for me. I froze half of it for later use.
Chilli Chicken
200g chorizo, finely sliced in rounds
1 large onion, diced (I added this)
2 garlic cloves, crushed (I added this)
12 chicken thigh fillets, chopped into pieces
1 tsp chilli powder (mild or hot, I used hot)
1 tsp dried oregano
2 tsp ground coriander
2 tbsp tomato paste (I added this)
2 cans chopped tomatoes
400 ml water (I forgot to halve this)
2 cans kidney beans, drained & rinsed
2 tsp Worcestershire sauce
1 tbsp maple syrup (I forgot to halve this)
Over a medium heat cook chorizo until it releases its oils, add onion and cook for 5 minutes or until translucent, add garlic and cook a further minute.
Increase heat to high and add chicken and cook for 5 minutes then add spices and cook for 1 minute, add tomato paste and cook for a further minute.
Add tomatoes and water, bring to the boil then add kidney beans, worcestershire sauce and maple syrup. Bring back to the boil then turn the heat down and let simmer for 1.5 - 2 hours or until the sauce has thickened.
Serve with rice, avocado & sour cream
200g chorizo, finely sliced in rounds
1 large onion, diced (I added this)
2 garlic cloves, crushed (I added this)
12 chicken thigh fillets, chopped into pieces
1 tsp chilli powder (mild or hot, I used hot)
1 tsp dried oregano
2 tsp ground coriander
2 tbsp tomato paste (I added this)
2 cans chopped tomatoes
400 ml water (I forgot to halve this)
2 cans kidney beans, drained & rinsed
2 tsp Worcestershire sauce
1 tbsp maple syrup (I forgot to halve this)
Over a medium heat cook chorizo until it releases its oils, add onion and cook for 5 minutes or until translucent, add garlic and cook a further minute.
Increase heat to high and add chicken and cook for 5 minutes then add spices and cook for 1 minute, add tomato paste and cook for a further minute.
Add tomatoes and water, bring to the boil then add kidney beans, worcestershire sauce and maple syrup. Bring back to the boil then turn the heat down and let simmer for 1.5 - 2 hours or until the sauce has thickened.
Serve with rice, avocado & sour cream
This looks like a great winter dish, I treated myself and bought a copy of this issue of delicious probably more because of the bonus chocolate (!) but already have a few dishes linked up to try in the near future! I saw this recipe and was wondering if it should be cooked for a longer time too. I'm going to try Nigella's prawn pad thai - inspired dish tomorrow night but will use raw prawns instead of cooked ones. Doesn't take much longer to cook some raw prawns and they taste better!!
ReplyDeleteSylvia, yes the chocolate was a bonus. There are some great recipes in this issue. Looking forward to making a few more too.
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