Slow Cooker “Albuquerque” Chicken

I love reading food blogs and getting ideas.  One of my favourites (because I’m trying to slowly lose some weight without depriving myself) is Skinnytaste.  I recently checked out her Crockpot recipes because my weeks have gotten progressively busier (thus the long hiatus…sorry!) with new counselling jobs.  I found one that sounded fabulous: Santa Fe Chicken.  I knew Roy would enjoy it but he HATES beans and loves some heat so I thought I’d change it up a bit.  As my mum lives in Albuquerque, I thought I’d rename the dish as well.

It turned out really well though I have to say that it just wasn’t spicy enough.  We decided to add some sriracha sauce to it in the aftermath and that really gave it a bit of punch.  The next time I make this dish I’ll add more of the chilli paste or add a few chillis.

 

Each serving (without rice) is 221 calories with 7 grams fat, 12 grams carbohydrates and 28 grams of protein.  This recipe has 8 servings.

 
Slow Cooker Albuquerque Chicken

Ingredients
1 kg/2 lb chicken thighs
400 grams/14 oz tinned tomatoes
1 teaspoon chipotle chilli paste (found at Tescos) – can substitute with diced chilli
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic paste (or 1 large clove garlic finely diced)
225 grams/8 oz frozen corn
3 Chicino peppers (or 1 large red/yellow/orange bell pepper), small dice
1 Knorr’s chicken stock pot
500 ml water
salt and pepper to taste

Directions
Place all but the chicken thighs in the slow cooker and mix. Place the chicken on top. Heat at low for 10 hours or high for 6 hours. 1/2 hour before serving, take out chicken and shred it. Return to slow cooker for last 1/2 hour of cooking. Adjust salt & pepper (or any other spice) at that time.

Printable Recipe

Similar recipes to try:
Chicken Enchilada Chilli by Stephanie O’Dea of A Year of Slow Cooking
Mexican Chicken Chilli by Sarah Buenfeld

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Monkfish in a Garlic & Leek Sauce

I had ordered the monkfish from Abel & Cole. I had just been reading an article about how it tasted like poor man’s lobster and being quite suggestible, went for it. A few days later, it arrived and I realised that I hadn’t really thought about what I would do with it. But I knew I wanted to make it that evening as fresher fish is better. So, I went into my fridge and noticed I had a leftover leek, some garlic cloves just lying there and half an onion. A sauce was born. The husband requested a pasta dish a few days prior so I thought the sauce should have some tomato. A dish was born. Yay! Through it together and there it was, a lovely and reasonably light early spring dish of fish and sauce over spaghetti. The fish being baked in the sauce added a bit of a unique flavour which I loved. And the touch of smoked paprika just rounded out the flavours.

It is NOT the prettiest dish so the pics aren’t the most appealing, but it’s really worth trying it. I hope you enjoy!

Monkfish in a Garlic & Leek Sauce

Ingredients
5 large cloves of garlic, sliced thinly
1 leek, white only sliced
1/2 onion, chopped
3 tablespoons oil (I used rapeseed)
300 – 400 grams monkfish fillets
1/2 teaspoon sweet smoked paprika
400 grams tin chopped tomatoes
1/2 to 1 cup of water
1/2 cup red wine (optional)
Salt & pepper to taste

Directions
On the stovetop, heat the two tablespoons of the oil in a large (oven proof) saucepan over low heat. Add the garlic and lightly brown. Then add the onion and leek, cooking until softened. Add the paprika and stir for one minute. Finally, add the tomato and wine, then turn the heat up to medium. Cook until the tomatoes have broken down and sauce amount is halved (approximately 1 hour) stirring a few times. Add salt & pepper to taste.

Heat oven to 400F/200C.

In a separate fry pan, add the remaining tablespoon of oil and pan fry the monkfish for about 2-3 minutes per side. Then place the monkfish within the sauce and place in the oven for 15 minutes or until cooked through.

Serve and enjoy! (Makes two servings as mains, four as starters)

Printable Recipe
Other recipe you might like:
Epicurious’s Monkfish with Ratatouille
The Great Ingestion’s Spanish Braised Monkfish
Hot Pan Behind You’s Monkfish Stew

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Chicken and Pancetta Salad

We have been very fortunate this winter in London.  The temperature has been ‘warm’ considering.  But it’s also been quite rainy.  VERY, VERY rainy.  And so when the sun finally started coming out and the days seemed to be getting longer, the husband and I began to want salads.  We’ve had at least one or two a week.  And so I thought it’d be worth sharing one of my favorites so far.  It’s a bit ‘heavier’ than some of our salads; a solid meal of a salad, if you like.  But at the same time, I didn’t feel like it was too heavy for late winter/early spring.  I hope you enjoy it and I promise to share future salads this spring and summer.


Grilled Chicken and Pancetta Salad

Ingredients
4 chicken thighs, no skin or bones
100 grams pancetta, small cubes
50 grams baby spinach
1 red pepper, chopped into bite-sized pieces
1/2 onion, sliced thinly
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1-2 teaspoons garlic salt
Pepper to taste

Directions
Spread a chicken thigh between two pieces of plastic film. Using a rolling pin, beat the chicken until thin (I like mine to be about fingertip height). Do all four. Sprinkle the garlic salt on both sides of each thigh. Pepper to taste.

In a skillet (I used my well blackened cast iron one), place 1 tablespoon of the olive oil, and turn the heat to medium. Place the thighs in one at a time, cook until lightly browned and cooked through. Remove and place on a plate. Continue to cook the rest of the chicken.

Once finished with the chicken, place the pancetta in the same pan. Cook until browned. Remove (but leave the fat behind) and place on some paper towel to drain.

In that pan, use the remaining fat to lightly brown the onions and the red pepper. Remove allowing any remaining fat or bits to remain.

Take the pan off the heat and add the red wine vinegar to deglaze the pan. Add the rest of the olive oil and the honey to the pan. Stir.

Place the spinach on the plates, followed by the rest of the cooked ingredients. Spoon on the dressing.

Serves 2 hungry people as a main course or 4 people as a solid side dish/starter.

Printable Recipe

Other recipes you might like:
Clare Ferguson’s Warm Chicken and Chorizo Salad
Annie’s Eats Buffalo Chicken Salad with a Creamy Avocado Ranch Dressing
Skinnytaste’s Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

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