Spanish Chicken with Rice

I feel very sleepy today. I did an hour and half extra at work yesterday as a talk I was doing over ran and then at midnight the cat brought a mouse into the bedroom. I hate mice. They make me shudder so I just have to leave her to get on with it.

She looks very cute when she's hiding behind the throw on the sofa but not when there is a mouse on my bedroom floor! I hate that black leather sofa but it's too big to get out of my house and the thought of having to break it up to move it is just beyond me at the moment!

This is the recipe for the rice bit of the lunch I posted yesterday. I originally had it as a nice paellaesque dish all done in my slow cooker, which doesn't get used very often. But this worked fantastically so I might have to use it some more, browning the meat first of course! I love the summery flavours of this dish and sticky rice dishes, risotto, paella etc. always feel comforting and lovely and luxurious to eat.

Spanish Chicken with Rice (from WeightWatchers Magazine December 2012)
(Serves 4)
(11 WW ProPoints per serving)

200g paella rice
1 red onion, chopped
3 garlic cloves, sliced
1 red and 1 yellow pepper, deseeded and chopped
300ml chicken stock
pinch of saffron threads
110g chorizo, sliced into rounds
4 skinless, boneless chicken breasts
60g pitted black olives
2 tbsp parsley, chopped

Combine the rice, onion, garlic and pepper in the base of the slow cooker. Make up the chicken stock and add the saffron threads.

Put the chorizo slices in a frying pan and heat. Fry, turning once, until the chorizo has changed colour and released its oil. Remove the chorizo and transfer it to the slow cooker. Stir into the rice mixture, then pour over the saffron scented chicken stock.

Add the chicken breasts to the frying pan. Sear for about 8 mins, turning once, then place on top of the rice, cover and cook on high for about 1 1/2- 2 hours or on low for about 2 1/2 - 3 hours, stirring the rice gently half way through, until the rice and chicken are both tender and cooked through.

Lift the chicken breasts out and stir in the olives and most of the parsley. Serve the rice with a chicken breast on top, scattered with parsley.


Spiced Carrot and Lentil Soup

Last week my sister stayed with me as she had some things to sort out in London. On the Sunday evening she made a beautiful Spiced Carrot and Lentil Soup for us for dinner and served it with Naan Bread. It was delicious and we had some leftovers that I froze, so I get to eat it again soon.



And for no other reason than she looks very cute in this picture, this is Smudge fast asleep on the back of a chair.



Spiced Carrot and Lentil Soup (from Glamour Magazine December 2010)
(Serves 4)

2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated
140g split red lentils
1l hot vegetable stock
125ml coconut milk
plain yogurt and naan bread, to serve

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.

Smudge the Cat and Rice, Black Bean and Avocado Salad

I finally got to bring Smudge home from Wood Green Animal Shelter. She has been totally entertaining since I got her home, exploring every inch of my flat including the bath,

chasing after flies and watching me eating dinner, which apparently was much more exciting than hers! She also has a couple of catnip mice which she seems to love and been really affectionate climbing on my knee and butting her head against my hand for strokes. After such a busy day she's now having a nap on one of the chairs in the living room.

I am so happy to have her home :)

A few weeks ago I got 5 avocados for £1 from the local market and I tried out this rice, black beans and avocado salad. It was incredibly easy to make and really delicious.

Rice, Black Bean and Avocado Salad (adapted from Good Food Magazine July 2009)
(Serves 4)

100g watercress
200g cooked basmati rice
1 x 400g tin black beans, rinsed and drained
1 avocado, peeled, stoned and quartered
1 tsp ground cumin
olive oil
2 limes, juiced and zested
1 tsp tabasco or other hot pepper sauce

Put the rice, avocado, watercress and beans in a bowl and combine.

Mix the cumin, 1 tbsp oil, lime juice and zest and hot sauce and season. Pour the dressing over the salad and serve.