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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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Bean and Pork Casserole

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Category: Recipes

Bean and Pork Casserole

There was a good sized piece of Boneless Pork Shoulder in the discount fridge at the local supermarket, which was an ideal way to try out our home pickled green Walnuts.

Ingredients:-

Boneless Pork Shoulder
Potatoes
Carrots
Onion
Celery
Swede
200g Mixed Beans
2 Pickled Walnuts
Stock
Soy Sauce
Cornflour
Fresh Thyme
Fresh Basil
Mushrooms
Bay Leaves
Salt & Pepper
Oil

Method:-

(1) Soak you dried beans over night. We used a mixture of Black Eye Bean, Mung Beans and Rosecoco Beans.
(2) Cut the Pork into good sized cube and marinade in the Soy Sauce.
(3) Coat in a little Cornflour and fry to seal on all sides.
(4) Chop all the vegetables up and pop everything in the slow cooker with enough Stock to cover.
(5) Cook on High for about 6 hours into the Pork is tender.

The strange addition of Pickled Walnuts added a very slight Tannin back taste  which worked really well. As far as the Vegetables go, we just needed to clear what we had in the fridge.

Our recipe for DIY Pickled Walnuts is here
 

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