Chicken and Potato Chilli

V16. Chicken and Potato Chilli1

 

A trend could be spotted in my cooking and that would be for one pot meals that can be served in a bowl. Although technically we are in early Summer let’s face it the rain is still going strong and when I get home damp on a drizzly evening all I want is a dinner that can be eaten while curled on the couch under a blanket.

This is also a fairly frugal meal, a handy thing as we are in the final stretch of a five week month and the coffers are empty. This recipe feeds four for dinner or two with lunches. It also survives freezing and reheating very well.

You can substitute two chicken breasts for the chicken thighs if you don’t fancy shredding meat off the bone however the thighs make this better. Just as you would use a chicken carcass or wings and thighs to make stock, simmering all that flavour from the bones, so here we are getting a much richer sauce with the thighs than with chicken breast. Thighs are also cheaper.

V16. Chicken and Potato Chilli

1000g Chicken thighs or one standard supermarket pack.

1 pound of white potatoes cut in one inch cubes, you want something floury here like a rooster not a salad or new potato

1 pound of sweet potatoes, cut in one inch cubes

1 red pepper, chopped

2 onions chopped

1/2 red chilli deseeded and finely chopped, you can use a whole chilli if you like things a bit hotter.

4 cloves of garlic, crushed, sliced or grated

3 teaspoons of mild chile powder

3 teaspoons ground cumin

600 ml Gluten Free Chicken Stock

200 grams of fresh spinach, rinsed and roughly chopped

Sour cream to serve

1. Heat a good splash of olive oil in a wide bottomed, deep pan or pot. You may notice from the accompanying photos that I started in a shallow pan and end up transferring everything in to a my bit soup pot, this was me not paying attention to what I was doing.

2. Brown the chicken thighs on both sides. Do three or four at a time, don’t over crowd the pot. This flavours the meet and also renders out some of the lovely chicken fat from the skin. If using the breasts skip this step.

3. Set the chicken thighs aside but do not clean out the pot, you want to keep all the flavours from the chicken.

4. In to the lovely chicken fat in the pot add the onion, pepper and fresh chill. Stir over a medium heat until the vegetables are softened but not browned. Sir in the garlic and the potatoes and cook for a few minutes more.

5. Add the ground cumin and the mild chile powder and stir so everything is coated in the spices.

6. Pour over the GF stock and then return the chicken thighs to the pot. If using chicken breast you can add them raw to the sauce at this point.

7. Bring to the boil and then half cover the pot and reduce to a simmer.

8. Simmer for twenty minutes and then test the thighs and the potatoes, the meat should easily pull from the thigh bones and the potatoes should be tender. If you don’t feel the thighs are cooked enough then cook for a further ten minutes.

9. Once the meat is cooked remove the thighs (or breast) from the pot and place on a chopping board. Using a fork pull of the skin and discard, then remove as much of the meat from the bones as you can and tear in to shreds using two forks.

10. Return the meat to the pot and then add the spinach. Stir until the spinach is wilted and then add salt and pepper to taste.

Ladle in to bowls, add a good dollop of sour cream and enjoy!

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