I’m a big fan of recipes that can be whipped up in 30 minutes or less for those days when you get home from work and just want to flop on the sofa with a bowl of something hot and tasty. I had a fairly rubbish day at the office yesterday, so Mike and I pulled out an old favourite: Spanish chicken. It was ready in 25 minutes and is spectacularly easy.
~ 1 tablespoon vegetable oil
~ 1 large onion, sliced
~ 1 red bell pepper, sliced
~ 8 chicken thighs, boned (or drumsticks – not chicken breast)
~ 1 1/2 tablespoons paprika (smoked or regular – I like smoked in this)
~ 1 teaspoon chilli flakes
~ 1 good-quality chorizo sausage
~ A handful of your favorite olives (I like green, Mike likes black – I won last night!)
~ A 400g tin of butter beans (the best ones are the fancy artisan ones in tomato sauce, but I can’t seem to find those readily in Norway. Plain is fine.)
~ 2 tablespoons chopped sundried tomatoes
~ 1 tablespoon tomato puree
~ 1-2 tins of chopped tomatoes (depending on how saucy you like it!)
~ 1 teaspoon oregano
~ Salt and pepper, to taste
For the quinoa:
~ 50 g quinoa per person
~ 100 ml (ish) of stock per person
~ A blob of butter
To serve: A good dollop of creme fraiche per person, some basil leaves.
1) Heat the oil in a heavy-based, deep frying pan with a lid. Fry off the onions and pepper until just starting to soften.
2) Bash out the chicken thighs and slice them in half. Rub in the paprika, chilli and a little salt, then add them to the frying pan. Don’t substitute chicken breast – it just goes dry. You can add a splash more oil at this stage to make sure the onions and peppers don’t catch and burn – but I usually add a bit of water instead to keep the fat content down.
3) Meanwhile, prepare your quinoa – remember to keep jiggling the chicken, onions and peppers about every now and again. Rinse 50g per person of quinoa thoroughly in a sieve. Pour into a saucepan and add water in a 2:1 ration (i.e. 100ml water for each 50g quinoa). You can use stock rather than water for extra taste. Cover and leave to simmer away for 15 minutes. If it runs out of water and looks dry, just add another splosh of liquid.
4) Slice the chorizo and add it to the large pan. We usually add a whole chorizo sausage, which is probably a bit much for some people – you can just put in as much as you fancy on the day. Wait until it goes a little bit crispy on the outside.
5) Add the rest of the ingredients and bubble away until the chicken is properly cooked and the sauce is reduced.
6) When the quinoa is ready, it should have tripled in size and the grains will have a little spiral-tail. Add a blob of butter and stir through for extra richness.
7) Serve in a big bowl with a huge dollop of creme fraiche. Deeeee-lish.
Let me know if you give it a go…