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"H" - Honduras - Arroz con Pollo

Arroz con Pollo recipe, Eat Well on Universal Credit

Around the World for £4 Or Less took us to “H” for Honduras yesterday evening.
 
This recipe was supposed to be sufficient for four. Actually you could easily serve six substantial portions. So you might want to reduce the ingredient quantities!
 
Ingredients:-
 
4 Chicken thighs
1 Cup of frozen Peas
1 cup of Basmati Rice
2 tbs Oil
2 Carrots, cut into batons
1/3 Leek, cut into chunks
1 tin Chopped Tomatoes
1 large Onion
5 cloves of Garlic, quartered
1 bunch of Parsley, chopped 
2 bullet Chillies, sliced
1 tbs Salt
½ tbs Black Pepper
1 tbs Curry powder
1 tbs Chilli powder
1 Bouquet Garni
1 small Red Bell Pepper, sliced
1 Lime cut into wedges
 
Method:-
 
(1) Add all the ingredients except the Rice, Bell Pepper and Peas to a large pan with water and bring to the boil.
(2) Simmer for 30 minutes.
(3) Remove the Chicken and allow to cool.
(4) Strain the stock from the other cooked ingredients and set aside.
(5) Cut the cooked Chicken from the bone into rough cubes.
(6) In a frying pan add the Oil and Rice and fry until the rice has taken on a little colour.
(7) Add the stock,  frozen Peas and Red Bell Pepper.
(8) Bring to the boil and then simmer and stir until the Rice is cooked and has absorbed most of the Stock.
(9) Add the vegetables and remove the Bouquet Garni.
(10) Simmer until heated through.
(11) Add the Chicken and stir until evenly heated.
 
Serve garnished with chopped Parsley, sliced Chillies and Lime wedges.
 

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Kofta - (Lambless)

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Category: Recipes

Kofta - (Lambless)

We’ve arrived at “K”  in our Vegetarian Alphabet for fun gig. So Koftas seemed like fun. This is a totally made up recipe, but all recipes were made up by somebody at one time or another.

Ingredients:-

100g of Mung Beans
100g of Brown Lentils
Gram Flour
Dried Parsley
1 medium Onion, finely chopped
Ground Coriander
Cumin
Chilli powder
Garam Masala
2 cloves of Garlic, grated
Dried Ginger
Salt & Pepper
Oil to grill
1 tsp of Bicarbonate of Soda

Method:-

(1) Soak the Mung Beans and Lentils overnight
(2) Drain and rinse and boil with the Bicarbonate of Soda for 20 minutes.
(3) Drain again and set aside to cool.
(4) Mix the Gram Flour, Parsley, Onion, Coriander, Cumin, Chilli powder, Garam Masala, Garlic, Dried Ginger and Salt & Pepper in a large bowl.
(5) When the Beans and Lentils have drained and cooled pulse them a couple of times in a blender. You are looking for something slightly lumpy. Not a mush!
(6) Mix everything together and add Gram Flour if required so that you have a consistency which you can form around a skewer.
(7) Form around skewers to make your Koftas about an inch (2.5cm) think.
(8) Grill or Griddle turning regularly until your Koftas browned on all sides and heated through.

We served ours on a bed of boiled Rice with a Yogurt, Mint and Cucumber dip, Plum and Ginger Chutney, plus Coleslaw.

 

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