- chicken recipe…..on a budget
something like this;Posted 4 years agoRogan JoshMember
Chop the peppers onions courgettes, place in roasting dish. Roast.
Put the garlic and the chilli on the chicken thighs. Roast.
Eat the celery while you’re waiting, or just leave it out, not very nice is it.
Shove the rice on a bit too late so you’re cursing it to boil faster.
Put the chicken on the plate. Put the veg on the same plate. Put the rice next to it. Eat it. Don’t do anything with the cupboard, they go better with fish.
EDIT: you’re welcomePosted 4 years agoneilsonwheelsMember
Fry the chicken thighs and put to one side.Posted 4 years ago
Fry the veg in the chicken stock created from cooking the thighs.
Add plenty of black pepper.
Add water to this after 5 mins and bring to the boil.
Throw in the rice and cook.
Pull the meat off the thighs and add to the veg and rice for the last 5 mins.
Mmmmm!Posted 4 years ago
What I would do is,
make your sauce,
garam masala, turmeric, cumin and chilli flakes and don’t be shy!
soften your sliced onions in oil and add the garlic. If you can find some tomatoes, tinned or fresh and even puree through it all in a large pan with the spices!
Brown your chicken and in the pan with the rest and simmer for a good hour.Don’t forget the greens! Finally, rice and stuff yourself! 😆joolsburgerMember
chop up and brown/soften all of that stuff (not the celery)in a deep pan that has a lid (chuck in the garlic right at the end so it don’t burn), if you’ve got a bit of chorizo throw that in too then add 3 heaped teaspoons of smoked paprika. Add a mug of paella rice and fry for a minute then chuck in two cups of chicken stock, turn heat down 20 miunutes lid on. Preheat oven to 180 take lid off and finish in oven for another 20 minutes. Take out squeeze a lemon over, add parsley if you’ve got, serve.
Throw away celery.Posted 4 years ago
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