SLOW-COOKED CHICKEN WITH BROWN RICE AND AVOCADO

Serves 4


INGREDIENTS

  • 1 tbs olive oil
  • 1 whole chicken, quartered (use kitchen scissors or poultry shears to do this)
  • 1 onion, chopped
  • 1 bunch coriander, leaves picked, roots cleaned and chopped
  • 4 garlic cloves, peeled
  • 1 tsp each dried oregano, ground cumin and dried chilli flakes
  • 1 1/2 tsp smoked paprika (pimenton)
  • 2 tbs tomato paste
  • 6 roma tomatoes, roughly chopped
  • 500ml chicken stock
  • Steamed brown rice, sliced avocado, shredded spring onion, micro coriander and canned tomatillo (Mexican tomatoes – from selected grocers), to serve

  • METHOD

    • 1
      Heat the oil in a large saucepan over medium-high heat and season chicken with salt. Cook chicken pieces, skin-side down, for 6 minutes or until skin is golden. Turn, then cook for a further 4 minutes or until golden. Remove from pan and set aside.
    • 2
      Add the onion, coriander root and garlic to the same pan and cook, stirring, for 5 minutes or until softened. Add dried oregano, spices and tomato paste, and cook, stirring, for 2 minutes or until fragrant. Add tomato and stir to coat, then add stock and bring to the boil.
    • 3
      Return chicken to pan, cover with a lid and reduce heat to medium-low. Simmer, stirring occasionally, for 1 hour 30 minutes or until chicken is very tender. Remove chicken from pan and set aside. Increase heat to medium and simmer, uncovered, for a further 15 minutes to thicken. Season.
    • 4
      Remove skin from chicken, then shred the meat, discarding bones. Return chicken to sauce, stirring to warm through.
    • 5
      Serve with rice, avocado, tomatillo, and mixed micro coriander and spring onion.

Comments

Post a Comment

Popular posts from this blog

MATT PRESTON'S SERIOUSLY STICKY COCA-COLA CHICKEN WINGS

INGREDIENTS 1 cup brown sugar 3 cups cola (I used Coca-Cola), plus extra if needed 4 cloves garlic, crushed 1 large onion, grated 2 lemons, juiced ¼ cup light soy sauce 1kg chicken wings (cut into wingette and drumettes) METHOD 1 Preheat oven to 150C. Combine all the ingredients, apart from the wings in a non-reactive roasting dish or baking pan. 2 Add the wing pieces and add extra cola until the wings are largely submerged. Roast for 3 ½ hours, turning every 45 minutes or so, or until the wings are very tender and the sauce is sticky. But watch them, because they can get too dark too quickly at the end, given the amount of sugar in the cooking liquid.; https://www.delicious.com.au/recipes/coca-cola-chicken-wings/ab2cd773-b0f7-4204-b561-31831ca249c9?current_section=recipes
Read more

SWEET POTATO, FETA AND CARAMELISED ONION QUICHE

INGREDIENTS 2 tbs extra virgin olive oil 1 onion, thinly sliced 2 sprigs rosemary, leaves picked from 1 150g feta, crumbled 7 eggs, lightly beaten 1/3 cup (80ml) milk 1 tsp smoked paprika (pimenton) 1/3 small (about 50g) sweet potato, thinly sliced (use a vegetable peeler) 1 tbs maple syrup METHOD 1 For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours. 2 Preheat oven to 200°C. 3 Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked. ...
Read more

Slow-cooker Guinness lamb shanks

INGREDIENTS 1 teaspoon olive oil 4 (1.25kg) French-trimmed lamb shanks 1 leek, trimmed, thinly sliced 2 carrots, diced 2 garlic cloves, thinly sliced 2 tablespoons tomato paste 2 cups Massel beef stock 1 cup Guinness beer Mashed potato or crusty bread, to serve Steamed green beans, to serve METHOD Step 1 Heat oil in a large, deep non-stick frying pan over medium-high heat. Season lamb with salt and pepper. Add to pan. Cook, turning often, for 6 to 8 minutes or until browned all over. Transfer to the bowl of a 5.5 litre slow cooker. Step 2 Reduce heat to medium. Add leek and carrot. Cook, stirring often, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add tomato paste. Cook, stirring constantly, for 30 seconds. Add stock and Guinness. Season with salt and pepper. Pour over lamb. Cover with lid. Cook on low for 6 hours or until lamb is tender. Step 3 Transfer mixture from slow cooker ...
Read more