Hope you've all had a good weekend. I didn't do my dish on Friday as hubs took me out for supper, so I did it tonight.
OK! So this weeks bag is . . .
Chicken - 1 or 2 skinned thighs per person
Chick Peas
Carrots - 1 or 2 per person, roughly chopped into about 1" chunks
Potatoes - 1 medium per person chopped into 4
Celery - roughly chopped into chunks 1/" pieces
Butter Beans
Onions - 1 large per 2 people just chopped into about 8 pieces
Pork Sausages - 1 per person
And any other free food/herbs/spices you fancy.
Well I finally got round to making something tonight with the bag.
This dish is normally served in Spanish restaurants as a starter but we love to do it as an evening meal.
It's called
Cocido - which just translates to Cooked!
I used all the ingredients above except for:
1) the butter beans - I didn't have any in so I used green broad beans instead
2) pork sausages - I replaced these with chicken and turkey ones as they have less fat but taste really good!
I also added garlic (of course)
Basically you just dry fry the onions, celery and garlic for a few minutes and then add the skinned chicken thighs and sausages for 4 or 5 minutes to brown them. Once browned, chop each sausages into 4 or 5 pieces. Add a goodly amount of chicken stock/water mix (I used a litre for just the 2 of us), chick peas, beans and carrots and boil for 10 minutes. Turn the heat down and leave to simmer for about 50 minutes until the chicken is JUST starting to come away from the bone. Finally add the chopped potato and cook for another 15 minutes or so - in fact, however long it takes to cook the potato.
No thickening required as what you're making is basically just a consommé with lots of chicken and veggies in.
I also cheat and buy a cartonn of something called caldo her in Spain - which is just a broth made from chicken stock, veggies and water and passed through a sieve with the fat skimmed off. Really cheap, very tasty and low in syns!
It is served in restaurants with fresh crusty bread - but I avoided this tonight!
We had all the meat and veg but only about 1/2 the soup as I will add more veg to the stock tomorrow, cook and blitz for my lunch.
I can eat this at any time of year. It's reall comfort food in the winter but light enough to eat on a hot summers evening.
PS - Sorry, it's not a very good picture. I almost forgot to take it and was half way out of the kitchen door so the broth got slopped!! It is also not that "sharp" as it was taken on my ancient phone as my camera has hidden iteslf somewhere in the lounge :cry:
