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Slow cooker Spanish chicken

Slow cooker Spanish chicken

Slow cooker Spanish chicken
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Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
    Servings Prep Time
    4 People 15 Minutes
    Cook Time
    6 Hours
    Servings Prep Time
    4 People 15 Minutes
    Cook Time
    6 Hours
    Slow cooker Spanish chicken
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
      Servings Prep Time
      4 People 15 Minutes
      Cook Time
      6 Hours
      Servings Prep Time
      4 People 15 Minutes
      Cook Time
      6 Hours
      Ingredients
      Servings: People
      Units:
      Instructions
      1. Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you will need to do this in two batches. Add to the slow cooker with the peppers and olives. Tip the wine, stock and tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on low for 6 hrs.
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      Slow Cooked Spanish ChickenThere are as many recipes the Spanish chicken as there are people in Spain. Every household in a region will have different components. They are all wonderfully colorful and rich with the flavor of chorizo sausage, peppers, onions, and paprika. Some areas will use olives and usually this is the green olive or the green olive stuffed with peppers.

      More Spanish Chicken Recipes

      To make Spanish chicken you will need:

      Ingredients

      • 1 medium onion, cut into 8 wedges
      • 1 medium red onion, cut into 8 wedges
      • 500g new potatoes, quartered lengthways
      • 8 whole garlic cloves, unpeeled
      • 8 medium tomatoes, quartered
      • 75g chorizo
      • 8 boneless, skinless chicken thighs
      • ½tsp sweet smoked paprika
      • ½tsp dried oregano
      • 1 green pepper, deseeded and cut into strips
      • Flaked sea salt
      • Freshly ground black pepper

      Method

      1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
      2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
      3. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
      4. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
      5. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

       

      Goodhousekeeping Spanish Chicken

      Another rich flavorsome dish
      To make Spanish chicken you will need:

      Ingredients

      • 1tbsp olive oil
      • 500 (1lb 2oz) skinless and boneless chicken thigh fillets, cut into bite-size pieces
      • 1 onion, finely sliced
      • 2 red peppers, deseeded and thinly sliced
      • 1 garlic clove, thinly sliced
      • 1 sweet smoked paprika
      • 2 x 400 tins chopped tomatoes
      • 400 (14fl oz) chicken stock
      • 50 (2oz) black pitted olives, optional/li>
      • 1 bay leaf
      • 410g tin cannellini beans, drained and rinsed
      • Small handful fresh parsley, roughly chopped

      To get the instructions click here

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      Barbecued spring lamb

      Barbecued spring lamb

      Barbecued spring lamb

      Barbecued spring lamb
      Lamb is the meat associated with spring. It’s the time when lambs are born and in England Welsh lamb is at its best. Try making this with free range organic lamb, and you will have a feast fit for a king. Barbecued Spring lamb is not the usual way to cook lamb, but it is easy and quick to do. It cooks very quickly; an hour tops for a small leg. If you want to marinate it overnight just pop in the fridge and it will be fine. Before cooking this make a safe zone on the barbecue where there is no fuel. If the flames start to rise to high, you can quickly move over the leg of lamb to somewhere safe. Move it back when the flames have died down.

       

       

      Alternative lamb barbecue recipes.


      Moroccan-style barbecued leg of lamb

      A butterflied leg of lamb is a great choice to feed a crowd and cook on the barbecue. The flavors really sink in and penetrate the meat when the marinade is put on the night before and the meat put in the fridge. I always use a deep, sharp knife to slash the meat and rub the marinade deep inside. Always try to avoid vinegar in this marinade because it begins to cure the lamb

      This is another barbecued lamb recipe, but it is redolent with the flavors of Asia. The spices are cumin, cardamom, and coriander enriched with a deep harissa paste. Again, this recipe tastes best when it has been sitting in the marinade overnight.

       

      Other Meat Recipes You May Like

      chicken bhuna

      chicken bhuna.www.meatrecipes.com


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      barbecued spring lamb
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        Servings Prep Time
        6 people 20 Minutes
        Cook Time Passive Time
        1 Hour 2 Hours
        Servings Prep Time
        6 people 20 Minutes
        Cook Time Passive Time
        1 Hour 2 Hours
        barbecued spring lamb
        Votes: 0
        Rating: 0
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        Rate this recipe!
        Print Recipe
          Servings Prep Time
          6 people 20 Minutes
          Cook Time Passive Time
          1 Hour 2 Hours
          Servings Prep Time
          6 people 20 Minutes
          Cook Time Passive Time
          1 Hour 2 Hours
          Ingredients
          Servings: people
          Units:
          Instructions
          1. Barbecued spring lamb
          Recipe Notes

          Method

          First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a mini chopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
          Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they’ve got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
          To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.

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          Perfect Wholewheat  Soda Bread

          Perfect Wholewheat Soda Bread

          wholewheat soda bread

          Wholewheat soda bread.
          www.meatrecipes.com

          Perfect Wholewheat Soda Bread can be on the table in less than an hour. Ireland’s most famous bread uses two of the oldest foods, wheat, and buttermilk. The acid in the buttermilk reacts with the bicarbonate of soda and creates the rise, which means that you don’t need yeast. If you have kids, do teach them how to make soda bread, because it’s great to be able to put a loaf on the table within 45 minutes. Once you’ve mastered it, try adding some grated Wexford cheese (Vintage Irish Cheddar) and raw onion finely chopped to the dough. Serve  Wholewheat Soda Bread with Homemade baked beans.

          Soda bread is best eaten fresh with lashing of Irish butter because it does not have any preservatives in the recipe. Serve the Wholewheat Soda Bread with Cheese and onion with a plowman’s lunch with ham.

          There’s no excuse not to have a Cracking Soda Bread recipe

          Elizabeth David once wrote that “everyone who cooks, in however limited a way, should know how to make a loaf of soda bread” – and, as with so much else in life, she’s right. Even if you live next door to the world’s best artisan bakery,  there is no denying the satisfaction of a loaf that can be in the oven in less time than it takes to brew a pot of tea. More importantly, it is ready to eat by the time you get out of the shower.

          Ireland remains the heartland of soda bread today. Filling and wholesome, it pops up at almost every meal and is so universal that the more common wholemeal version is known simply as brown or wheaten bread. It goes with everything from salty yellow butter to soup, smoked salmon to soft cheese, and creates very little in the way of washing-up. Seriously, can you afford not to have a recipe for soda bread in your life?

          The Perfect Irish Soda Bread
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          Servings Prep Time
          6 people 20 minutes
          Cook Time
          40 minutes
          Servings Prep Time
          6 people 20 minutes
          Cook Time
          40 minutes
          The Perfect Irish Soda Bread
          Votes: 0
          Rating: 0
          You:
          Rate this recipe!
          Print Recipe
          Servings Prep Time
          6 people 20 minutes
          Cook Time
          40 minutes
          Servings Prep Time
          6 people 20 minutes
          Cook Time
          40 minutes
          Ingredients
          Servings: people
          Units:
          Recipe Notes

          Preheat the oven to 200C/400F/gas mark 6 and grease a baking sheet.

          Once the oven has come to temperature, put all the dry ingredient into a large mixing bowl and whisk together to combine. Make a well in the middle. Stir the treacle and honey into the buttermilk until well mixed, then pour this into the well and, very quickly, stir together with your hands until you have a soft, sticky dough.

          Form this into a round on your baking sheet and cut a deep cross in the dough. Bake for 50 minutes to an hour, keeping an eye on it, until the crust is golden and the loaf sounds hollow when tapped underneath.

          Brush with melted butter and leave to cool before tearing into it. Eat as soon as possible, as it doesn't keep very well.

          wholewheat soda bread

          Wholewheat soda bread.
          www.meatrecipes.com

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          Homemade Baked Beans with Smoked Bacon For Breakfast

          Homemade Baked Beans with Smoked Bacon For Breakfast

          homemade baked beans with smoked bacon

          Homemade baked beans with smoked bacon.
          www.meatrecipes.com

          There is nothing like the warm comforting flavor of a rich tomato sauce in homemade baked beans with smoked bacon for breakfast on a cold and frosty January morning. The beans keep well and improve with flavor so you can make them on Saturday afternoon to serve with Sunday morning brunch.

          Ring the Changes

          I tend to make a large batch and freeze the rest. Just make the beans and the sauce and add the bacon later. If you don’t fancy bacon you can use sausage or salami or black pudding or a mixture of all of them to ring in the changes. Serve it with homemade soda bread toast and top it with a fried or poached egg for added flavor.

          Canned baked beans are pretty much a staple in the UK. Most households have at least a couple of cans in the cupboard. Once you have tasted homemade baked beans you can be sure that the canned variety will be finally be consigned to the back of the cupboards.

          It’s a versatile breakfast because you can at a pinch use canned haricot beans. Also, it’s a great vegetarian or vegan recipe if you want to leave out the meat.

          You can adopt this recipe to using a slow cooker. Make everything overnight and then enjoy the fragrance of a home cook healthy breakfast as soon as you wake up in the morning.

          Soda bread is quick and easy to make and the toast is a perfect accompaniment.

          Homemade Baked Beans with Bacon For Breakfast
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          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          4 hours 8 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          4 hours 8 hours
          Homemade Baked Beans with Bacon For Breakfast
          Votes: 0
          Rating: 0
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          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          4 hours 8 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          4 hours 8 hours
          Ingredients
          Servings: people
          Units:
          Instructions
          1. To begin with, cover the white beans in cold water and soak overnight. Meanwhile, make the soda bread. Preheat the oven to 200C/gas mark 6. Put both flours, the butter, bicarbonate of soda, salt, and pepper in a large bowl. Stir in the buttermilk and use your hands to mix all the ingredients together until soft dough forms. Transfer the dough to a greased baking sheet, pat into a loaf and dust with a little extra flour. Put the baking sheet in the oven and bake the bread for 45-50 minutes until it is wonderfully golden. Transfer the loaf to a wire rack and leave to cool completely.
          2. After the beans have soaked overnight, drain them and put them in a large saucepan. Cover them with water and bring to the boil. Drain the beans again and return to the pan. Cover with fresh water and return to the boil, then reduce the heat to low and simmer, uncovered, for about 1 hour until the beans are just tender.
          3. Top up with extra boiling water, if needed. Drain the beans and set aside.
          4. Heat the rapeseed oil in a large saucepan over a medium heat. Add the bacon and fry, stirring, for about 5 minutes until it is crispy and the lovely bacon fat and flavour is in the pan. Add the onion and garlic to the pan and continue stirring for 3-5 minutes until the onion is softened.
          5. Add the tinned tomatoes, tomato purée, sugar, vinegar and water and bring to the boil, stirring to dissolve the sugar. Add the beans, reduce the heat to very low and simmer, uncovered, for 1½-2 hours until the sauce is thick and the beans are soft. Season.
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          Chicken bhuna

          Chicken bhuna

          chichen bhuna.www.meatrecipes.com


          Bhuna is a cooking process rather than a sauce, the spices are gently fried in copious amounts of oil. The cooking process is completed when the meats are added to cooking their own juice to produce a deep intense rich coating sauce. The resulting dish is flavorsome rather than hot and often served garnished with fried onions. The bhuna sauce originated in Bengal and typically it is served with lamb.

          Because of its intense flavor, it can be as soon as it is cooked. However, like most curries, it is at its best if you leave it in the fridge for 24 hours.

          I like to serve chicken bhuna with chapatis to soak up the rich sauce. It can be served with any type of Indian bread or rice. When I do serve it with rice I like to serve it with lemon rice or steamed rice.

          Chicken bhuna
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          Print Recipe
          Servings Prep Time
          4 People 10 Minutes
          Cook Time Passive Time
          40 Minutes 00
          Servings Prep Time
          4 People 10 Minutes
          Cook Time Passive Time
          40 Minutes 00
          Chicken bhuna
          Votes: 0
          Rating: 0
          You:
          Rate this recipe!
          Print Recipe
          Servings Prep Time
          4 People 10 Minutes
          Cook Time Passive Time
          40 Minutes 00
          Servings Prep Time
          4 People 10 Minutes
          Cook Time Passive Time
          40 Minutes 00
          Ingredients
          Servings: People
          Units:
          Instructions
          1. Heat the oil in a large, deep frying pan and add the garlic, green chilies, and ginger. Stir them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes. Once the onions have turned a golden brown color, add the turmeric, chili, cumin, coriander and garam masala powders. Stir and cook for about a minute. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.
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