I'm not always a neat cook and spills sometimes happen, but lets face it - it's the flavour of the food that counts!
Chicken is usually such a reasonably priced meat, especially if you buy a whole chicken and cook / use it appropriately. Take this recipe for instance it uses left over roast chicken and transforms it into this dish.
The addition of some chorizo just adds another taste dimension ...
These are the ingredients you will need...
Serves 4
1 tbsp oil
125 g closed cup chestnut mushrooms, left whole
200 g shallots, halved
1 tbsp smoked paprika, thyme and garlic
450 g baby potatoes, halved (optional)
200 g swede (rutabaga), peeled and cut into small chunks (+ extra if potatoes are not used)
100 g Chantenay carrots, halved lengthways
390 g carton chopped tomatoes with basil and oregano
500 ml chicken stock
2 tbsp cornflour
300 g cooked roast chicken
175 g fine beans, trimmed
112.5 g spicy smoky chorizo ring, sliced
Washed and chopped fresh parsley leaves, to garnish
The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.
Parsley is the world's most popular herb. It derives its name from the Greek word meaning "rock celery" (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.
This is what to do with your ingredients...
1. Heat the oil in large casserole dish. Add the mushrooms and shallots, lower the heat a little and fry, stirring occasionally, until they begin to colour (about 5 minutes).
2. Sprinkle with the smoked paprika, thyme & garlic, and stir-fry briefly. Add the potatoes (if using), swede, carrots and chopped tomatoes then add the stock. Stir well and simmer for 25 minutes, or until the vegetables are tender.
3. Mix the cornflour with 2 tablespoons water to create a paste. Stir into 350ml water, then add to the pan with the chicken, fine beans and chorizo. Stir well, bring to the boil and simmer for 5 minutes until the beans are cooked but still retain some bite.
4. Season with black pepper, top with the chopped parsley and serve straight from the casserole dish.
From an idea seen here
If you'd prefer not to use baby potatoes, then put some extra swede into the pan, obviously amend recipe to suit your needs.
This is what to do with your ingredients...
1. Heat the oil in large casserole dish. Add the mushrooms and shallots, lower the heat a little and fry, stirring occasionally, until they begin to colour (about 5 minutes).
2. Sprinkle with the smoked paprika, thyme & garlic, and stir-fry briefly. Add the potatoes (if using), swede, carrots and chopped tomatoes then add the stock. Stir well and simmer for 25 minutes, or until the vegetables are tender.
3. Mix the cornflour with 2 tablespoons water to create a paste. Stir into 350ml water, then add to the pan with the chicken, fine beans and chorizo. Stir well, bring to the boil and simmer for 5 minutes until the beans are cooked but still retain some bite.
4. Season with black pepper, top with the chopped parsley and serve straight from the casserole dish.
From an idea seen here
If you'd prefer not to use baby potatoes, then put some extra swede into the pan, obviously amend recipe to suit your needs.
Hope you may enjoy this dish soon.
All the best Jan
33 comments:
...a great dinner on a cold winter night.
Another good one! I love mushrooms and bet they taste so good in this.
Gracias por la receta. te mando un beso.
Seems delicious!
That looks like something my husband would really like.
One pot dishes are winners aren't they?
Yum! Yum! Yum! Thanks, Jan...take good care. :)
That looks super duper delicious!
Good combination of ingredients
Parsley certainly has a lot of nutrients,
chicken is a good choice and in this version or with a variation it is a must for winter!
Have a beautiful Sunday!!
Sembra squisita questa ricetta
I can make it, as there are many mushrooms in the hill close my town.
Have a nice Sunday!
Looks a great dish and seems easy to make, must try it in the winter.
Looks and sounds delicious! Thanks for sharing!
Take care, have a wonderful day and a happy week ahead.
This Chunky Chicken and Chorizo Hotpot sounds absolutely delicious! I love how it takes leftover roast chicken and transforms it into a hearty, flavorful dish. The addition of chorizo really does add a nice kick. Thanks for sharing such a comforting recipe! I just shared a new post; let me know what you think. Have a lovely weekend ahead.
This looks like another great cold weather dish. I'm all up for making soup now.
Looks like another cozy meal!!\
hugs
Donna
This looks delicious, the chorizo would really give it some oomph! Take care and have a great week xx
Chorizo is such a good, tasty addition to a recipe.This looks so good!
Sounds like a perfect Winter night meal
Sounds yummy. 😊
Perfect for these chilly January weekends!!
Looks yummy.
Looks good for a snowy day.
I would definitely try this.
We eat a lot of chicken in this family so thank you for another great recipe to add to our list. I can be a messy cook too :-)
Yum... another good one. We are getting very cold here, so this will be perfect!
Carla
We are chorizo eating folks here so this looks really good to me.
It does sounds tasty :-D Love Chestnut mushrooms :-D
Hello Jan :)
I am on a strict diet, I can eat chicken but not chorizo, but I'm sure the hotpot will be good just with chicken. All the other ingredients are fine, just not chorizo.. Thank you.
Jan thank you for your two comments. just in case you have forgotten, my blog has moderation so your comment won't show until I have seen it.
All the best
Sonjia
I do like my chicken dishes
I imagine that would get spicy.
Nunca he comido esa mezcla de pollo con chorizo, y seguro que está muy bien. Besos.
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