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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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Crispy coated Liver & Heart

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Category: Recipes

Crispy coated Liver & Heart recipe

Yes, yes I know it sounds dreadful! But actually this turned out to be a remarkably tasty and filling meal. Ideal Autumn fodder and as the Liver, Heart and Carrots came to 79p between them, we had plenty in the ‘Budget’ to play with and dress our dinner up a bit….

Ingredients:-

Beef Liver
Lamb Heart
Milk
Seasoned Gluten free Flour (Garlic salt, Onion Salt and Mixed Herbs, Salt & Pepper)

Method:-

(1) Our Liver and Heart were already sliced. But if not slice them so that they are a reasonable size to fry.
(2) Soak the Liver and Heart in Milk for a couple of hours in the fridge.
(3) Mix your seasoned Flour. The seasoning is really up to you.
(4) Pre-heat a fryer to 180c.
(5) Drain the Milk and coat the meat in the seasoned Flour.
(6) Fry in small batches until golden brown and drain on kitchen paper.

We served ours on a bed of mashed Potatoes with Onion Gravy. Surrounded by battoned Carrots, Kale & Bacon, topped with crackling Kale with some crispy Seas weed as a side.

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