Category Archives: Gluten Free

Chicken in Garlic Sauce – Pollo En Salsa De Ajo

It was hard to take a super appetising photo of this dish but I promise you it tastes delicious. This was served with a wedge of the Tortilla. Again, it’s just a few ingredients tossed together but which has tasty results.

When doing a tour of Southern Spain we went to a Sherry distillery where I bought a 2 small bottles of sherry. I gave one to my Mum to use in her trifle at Christmas and kept the other for myself. I wasn’t really sure what to do with it (leaving the trifle making to Mum) until I found this recipe. Of course, it you can’t get to Spain to pick up a bottle, any other sherry should work just as well.

I think next time I make this I’ll add in a few more cloves of garlic as I think my cloves were too small and my belief is there can never be too much garlic.

Serves 4

1kg chicken thighs, boneless and skinless
1 tbs sweet paprika
2 tbs olive oil
8-10 garlic cloves (for me, this was a whole head of garlic, but next time I will use more)
60ml (1/4 cup) sherry
125ml chicken stock
2 bay leaves
2 tbs chopped flat-leaf fresh parsley

Trim any excess fat from the chicken thighs and cut the thighs into thirds. Combine the chicken with the paprika, as well as some salt and pepper in a bowl and toss to make sure every bit of chicken is covered in paprika.

Heat half the oil in a large frying pan over a high heat and cook the garlic cloves for a few minutes each side until tan in colour (not too dark) and then remove them from the pan. Heat the remaining oil and cook the chicken in batches (I did three) until browned on each side. Return all the chicken to the pan, add the sherry and boil for 1 minutes. Add in the chicken stock and the bay leaves. Reduce the heat to low and simmer, covered, for 10 minutes.

While the chicken is simmering, squeeze the garlic pulp from the skins, and in a pestle and mortar, or in a bowl with a spoon, mixed the parsley and garlic together to form a paste. Stir this into the chicken and cook, uncovered on medium for another 10 minutes.

I like my sauce a bit thicker, so after this 10 minutes I removed the chicken and reduced the sauce for a further 5 minutes before spooning it back over the chicken.

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Spanish Tortilla (Potato Omelette)

I first tried tortilla in a tapas bar in Granada when I did a tour of Southern Spain a few years ago when living in London, UK. I’ve wanted to try cooking it ever since. My first attempt was a few months ago when I hosted a BBQ and needed a yummy filling vegetarian option for my friend, Justine. This is my second attempt at it, and it was just as easy and yummy as the first time.

Please ignore my dirty stove top above! This dish involves a bit of chopping, and then putting everything into the one pan to cook together and for such few ingredients it is so so tasty!

Make sure to use a non-stick frying pan as it’s easier to then slide out onto a plate once cooked. This also stayed nice and warm in the pan, covered with aluminum foil for 30 minutes.

Serves 8

500g potatoes, slice thinly (no need to peel them, I just cut off the unattractive bits)
60ml (1/4 cup) olive oil
1/2 large brown onion, sliced thinly
4 garlic cloves, finely diced
2 tbs fresh parsley, finely chopped
6 eggs

Put the sliced potatoes into a saucepan and cover with water. Bring to the boil on a high heat and boil for 5 minutes. Drain them and set aside.

In a deep-sided non-stick fry pan heat the oil over a medium heat. Add the onion and garlic and cook, stirring, until the onion is translucent and the garlic no longer has its raw garlic smell, around 8 minutes).

Add the potatoes and parsley to the pan the stir the ingredients to combine, being careful not to break up the potato too much. Press the potato into a layer in the pan.

Whisk the egg with some salt and pepper and pour evenly over the potatoes. Cover with either a lid or aluminum foil and cook over a low-medium heat for 20 minutes. By this time the eggs should be set. You can then either leave this in its pan covered or serve straight away.

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Chicken Coconut Curry

I’m always looking to find new lunch ideas for work and needed a yummy curry recipe. I didn’t want anything spicy and I just so happened to have all the ingredients I needed to make this curry.

I ended up with a yummy creamy coconutty curry which only involved chopping up the chicken and onions and then throwing in a few spices and cracking open some cans and letting it all simmer in one pot.

Serves 6

1.3kg chicken (I used thighs because that’s what I had in the freezer)
1 tbs mustard seeds
2 tbs ground coriander
1 tbs ground cumin
1 tsp paprika
60ml olive oil
1 tbs coconut oil
2 tbs grated ginger
3 garlic cloves, crushed
1 tsp ground turmeric
1 large onion, finely diced
400g can chopped or diced tomato
500ml coconut milk
1 lemon, juiced

Heat the coconut oil in a heavy-based pot or pan over a medium heat. Brown the chicken in batches and place on a plate.

Add the olive oil to the pan and once heated add in the mustard seeds. Once they start popping add in the chopped onions and cook for 5 minutes or until softened. Add in the ginger and garlic and cook for a couple of minutes before adding in all the spices (coriander, cumin, paprika and turmeric) and cooking for another few minutes.

Pour in the tomatoes into the pot and simmer until it reduces to a thick sauce and add back in the chicken. Pour in 250ml water in and simmer for 20 minutes and then add in the coconut milk and simmer for another 20 minutes.

Stir in the lemon juice and serve with basmati rice.

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