One pan Chicken with tomatoes

 

Serves: 2 - 4

8 small boned Chicken Thighs

1 red onion sliced

400g can Chopped Tomatoes

0.5 teaspoon Herbs

400 g can Mixed Beans, rinsed and drained

2 teaspoons Balsamic Vinegar

Fry chicken thighs until golden in some butter for about five minutes each side.  

Add onion and fry for about 5 mins.

Add rest of ingredients.  Cover and simmer gently for for 10 -15 minutes.

Tips:

- needs large wok type pan with lid

Tweaks:

- can use any canned bean even baked beans 

- can use any complimentary herb as a final garnish such as parsley, basil, oregano

Chicken and egg fried rice

 

Serves 2

1 tbspn Sesame oil

150 - 250 shredded cooked chicken

250 g pre cooked brown rice

50 g frozen peas

50 g frozen sweetcorn

1/2 red pepper, diced

1 clove garlic, crushed

2 spring onions, finely sliced

Garnish:  1 egg omelette, shredded, 1 tbspn sesame oil, 1 tbspn soy sauce, sliced spring onion

Stir fry all the vegetables in the sesame oil.  

Add chicken to reheat and then add rice, allow crispy bits to form.

add soy and sesame and serve and top with omelette and onion.

Tips:  prepare everything ready for the wok, cook egg in the wok first, then slice ready to add.

Use Uncle Bens or Tilda precooked rice to make everything much quicker.

Tweaks:   the tweaks are accidental.  I always forget to add sesame, soy and egg and onion after serving so the egg and onion are mixed in, the dish is served and sesame and soy go to table for people to add their own if wanted.

Origin:  I think this is a Becky Excell gluten free recipe

Chicken and bacon casserole, one pot

 

Serves 4

Butter to brown chicken

1.5 kg chicken pieces

70 g streaky bacon, chopped

2 carrots sliced

2 onions, chopped

1 tbspn tomato puree

40 ml white wine or cider vinegar

500 ml chicken stock

2 tblsn double cream

300 g halved small new potatoes

150 g mushrooms, quartered if large

1 tspn dried mixed herbs

Brown Chicken in batches and put in casserole

Cover with potatoes

Sizzle bacon until going crisp, add carrots and onions, cook for five minutes

Add tomato puree and cook for one minute

Add wine and herbs and stir well, bring to a simmer

stir in cream  and seasoning

Pour contents of the pan into the casserole.  Stir everything to mix well. Try to submerge the potatoes.

Put on lid

Cook for 40 mins 200C/180C fan/6

Add mushrooms, cover and cook for further 10 minutes.

Chicken in Black Bean Sauce

 

Serves two

2 small chicken breasts, sliced or cubed

2 tbsp tinned black beans, drained and rinsed and crushed

3 tbsp garlic infused oil

1 onion, chopped in large pieces

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

250 ml chicken stock

2 tbsp soy sauce

1 tsp white rice vinegar

1 tsp maple syrup

1 tbsp cornflour, mixed with 2 tbsp cold water

Mix half the oil and mashed beans.  

Put remaining oil in wok, stir fry onion until softening a little

Add chicken and fry until turning golden.

Add peppers for two to three minutes.

Add bean mix, stir to coat chicken, peppers and onion.

Add stock, soy, vinegar, maple syrup, simmer for three minutes

Stir in cornflour in water and mix in quickly to thicken

Serve with boiled or egg fried rice.

Tips:

• If you prep all the ingredients first it makes it very simple to cook and takes about fifteen minutes.
• Before I start (if we are having it with plain rice) I measure 2/3 cups of rice into a small casserole with good fitting lid, add 4/3 water and put in the oven at 180C fan.  Cook for 20 - 30 mins depending on the rice chosen.  If it is ready before you finish the wok food,  just turn off the oven and open the door a little.  The rice will keep warm just fine
• Freeze left over beans divided between two small freezer bags for future use

Tweaks:

• Lots of ingredients can be switched for similar things if you don't have what's in the recipe.  For example brown sugar or honey etc for the maple syrup, almost any vinegar for the white rice vinegar. Garlic infused oil can be swapped for oil and a chopped garlic clove or teaspoon of chopped from a jar.
• If you want to make this gluten free, check your soy sauce is gluten free.

Originals:  

I got a beef version of this recipe without onion from 'How to make anything gluten free' book by Becky Excell

(Gluten free)