Posie’s Place

Since we’re all still in the hold of this Global recession everywhere you look there are recipes for using up leftovers and ideas and tips on how to get the most for your money.

A new show which has been very popular on the BBC recently is Economy Gastronomy. It features money saving ideas to allow families to cook tasty, healthy and nutritious food on a budget.

One of the main cornerstones of Econonmy Gastronomy is to have a bedrock recipe which you use as the basis to create multiple meals for the week.

Our bedrock recipe this week was a roast chicken  and in order to use up the leftover roast chicken Arruzo con Pollo was the next recipe in the chain.   The recipe said it serves 4 but it’s 4 huge portions so I would say it feeds 6.

Here’s the recipe, enjoy!  We certainly did.

ARRUZO CON POLLO (Serves 4-6)

INGREDIENTS

For the Chicken stock:

• 1 Stripped chicken carcass or stripped leg and thigh meat
• 1 Onion, peeled and quartered
• 1 Carrot, peeled and roughly chopped
• 1 Leek, cleaned and roughly chopped
• 1 Celery stalk, trimmed and roughly chopped
• 2 Cloves garlic, peeled
• 2 Bay leaves
• 1 Handful parsley stalks
• 1 Litre Cold water

For the Chicken with rice:

• 2 Tbsp Olive oil
• 1 Red onion, peeled and finely chopped
• 1 Tsp Cumin seeds
• 3 Garlic cloves, finely chopped
• 1 Red chilli, finely chopped
• 1 Large carrot, peeled and finely chopped
• 1/2 Tsp Smoked paprika
• 250g Ripe tomatoes, chopped
• 1 Red pepper, finely chopped
• 330 ml Lager
• 400g Long grain rice
• 200g Frozen peas
• 600g leftover cooked chicken
• 40g Fresh corriander, finely chopped
• Juice of 1 1/2-2 Limes
• 150g Chorizo, finely chopped (this was my addition)

METHOD

1. For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)
2. Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil.
3. When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.
4. Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)
5. Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant.
6. Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened.
7. Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.
8. Add the lager, stir well, then bring the mixture to the boil.
9. Add the chicken stock and return the mixture to the boil, then stir in the rice.
10. In a small frying pan heat the chorizo to release it’s natural oils, fry until it begins to colour and then add the chicken.
11. Reduce the heat under the rice until the mixture is simmering gently and add the chicken and chorizo mixture, cover the pan and simmer for 25-30 minutes.
12. Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.
13. Remove the rice from the heat, then stir in the peas, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.
14. Serve the rice dish with lime wedges

En Guete!