Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice in its packaging

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice in its packaging

Don’t all shout at me, I know I’ve said I don’t eat rice these days but this review was written some time ago but never published.  This is Hunters Chicken and from the Weight Watchers range, a range in which we’ve already seen us review the impressive Salmon and Broccoli Wedge Melt  and the less so impressive Thai Green Chicken Curry.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice - Ingredients and Nutritional Information

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice – Ingredients and Nutritional Information

You can see the ingredients and nutritional information above, you’ll notice there was 352Kcal (calories per pack) of which 4.2g were fat.  As I’m now on a low carb diet… I wouldn’t be eating this because of the rice, it’s a whopping 57g of Carbohydrates which is about more than I plan to eat in a three days.  The ingredient list is awesome, because it almost tells you how to make BBQ Sauce.  Hunter’s Chicken is chicken in a BBQ Sauce, it can be topped with cheese and is often found on gastro pub menus.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice - Cooking Instructions

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice – Cooking Instructions

The cooking instructions are easy to follow and include instructions for microwaves which are 750W and 850W.  The printing is clear to understand and spread out fairly well.  The packaging was very clear all round and in my opinion was not too difficult to read.

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice ready to eat

Time-Saving Tuesday – Weight Watchers Hunters Chicken with Brown and Wild Rice ready to eat

If this dish hadn’t had the rice to accompany it I would have really enjoyed it, The Hunters Chicken element was really lovely, chunks of chicken which were succulent and a rich BBQ sauce made for a really enjoyable meal… then there was the rice!  I’m writing this fresh today but I’m going off my notes at the time, the grains of rice was like bullets, I don’t think it was the way the dish cooked because everything else was really nice.  Apart from the rice I’d buy this again, but as it comes with the rice I’m only scoring it a 6 out of ten.5 stars

I’m back later in the week with a recipe, and then it’s Party time on Friday as we get the band back together so to speak.  Greg my mother and I are off to Caradog’s for my mother’s birthday meal… bring on the fun and food!  Remember you can join us on social media and share with us your thoughts, recipes, and more.Wheelie Good Meals Social Networking

Hope you’re all having a good week so far and not suffering in the heat too much!

See you at the end of the week with a great recipe.

Rich signature

6 Nations of Food – (Italian) Mediterranean Chicken and Cauliflower

Second instalment of my Six Nations of Food, it’s my take on the fantastically talented Jason Atherton’s Mediterranean Chicken which follows on from my Toad in the Hole with Onion Gravy and Champ. I couldn’t resist posting this one, Jason’s a chef I really admire and this is a cost effective easy to cook recipe.  You can find the original here, this recipe is ideal for cooking in batches and is really inexpensive to make.

I know we’re on the last week of the six nations but I’m going to extend our 6 Nations of Food for a week or so to fit in the other three nations.  I hope Wales beat Italy today, to gain a little self respect back after last week’s shocking game against England 😆

The Recipe

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ingredients

This recipe is simple, carrots, onions, chicken breast, garlic and tinned tomato and stock.  Of course the good old salt and pepper and that’s it, I’ve served mine with some boiled cauliflower but Jason serves his in the original recipe with potatoes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Chopping some of the ingredients

6 Nations of Food – Mediterranean Chicken and Cauliflower – Chopping some of the ingredients

Yep you’ve guessed it, chop up all the ingredients and set them aside for later lol.  Chop the onions and carrots and place them in a container for later, then chop up the chicken into bite sized pieces, when chopping up chicken remember to adhere to the guidelines.  I’m not going to lie, even though I’m a butcher’s son and nothing about meat makes me squeamish – chicken safety scares me…. don’t take risks, cook it thoroughly and follow advice.

I can’t stress how much easier cooking is when you chop everything up first, the chef’s call it mise en place which is French for “putting place”

6 Nations of Food – Mediterranean Chicken and Cauliflower - Heating the oil in a pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Heating the oil in a pan

Heat oil in a pan or a wok, I’ve used Rapeseed Oil but you can use olive oil or vegetable oil.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Browning the chicken in the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Browning the chicken in the pan

On a medium heat, fry the chicken pieces until they’re brown all over, don’t have the heat too high because you’re going to cook them again later.  You could say you’re sealing the meat, once you’ve done that set them aside later, use a slotted spoon to scoop all the chicken out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Frying the carrots and onions

6 Nations of Food – Mediterranean Chicken and Cauliflower – Frying the carrots and onions

Once you’ve taken the chicken out add the carrots and onions and a good grind of salt, if you’re using table salt add a teaspoon of salt and cook them for around 9 minutes.

6 Nations of Food – Mediterranean Chicken and Cauliflower - The carrots and onions as they start to soften

6 Nations of Food – Mediterranean Chicken and Cauliflower – The carrots and onions as they start to soften

Cook the carrots and onions until they have soften.  It’s going to be hard with the carrots to get them to soften but don’t worry because the process isn’t finished yet.  This stage usually takes around 7 – 9 minutes to carry out.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding lazy garlic to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding lazy garlic to the pan

Because I have difficulty using a garlic crusher and I don’t have James Martin’s knife skills I use lazy garlic, add a couple of teaspoons to your dish, you can add more if you want to,, I’m a garlic fan so I added three teaspoons..

6 Nations of Food – Mediterranean Chicken and Cauliflower - Stirring the garlic through

6 Nations of Food – Mediterranean Chicken and Cauliflower – Stirring the garlic through

Give the garlic a good stir and cook for a few minutes before we move on to the next stage.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding the chicken back to the pan

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding the chicken back to the pan

Add all the browned chicken back and stir thoroughly, make sure when you’re adding the chicken you add all the juices left on the plate back into the saucepan/wok.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding tinned tomatoes

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding tinned tomatoes

Add a tin of tomatoes and stir thoroughly to combine.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding chicken stock

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding chicken stock

Add the stock to the pan, if you’ve got home made stock use that if not, like me, use a stock cube with 250ml of water.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Adding mixed herbs

6 Nations of Food – Mediterranean Chicken and Cauliflower – Adding mixed herbs

From the carosel I’ve used in previous recipes I added a good shake of mixed herbs, you could add fresh Basil, Parsley or Oregano to this recipe – as it’s Italian.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Seasoning with salt and pepper

6 Nations of Food – Mediterranean Chicken and Cauliflower – Seasoning with salt and pepper

As you can see from the inset photo I’ve whapped a load of salt and pepper in this dish because I like it, most people could probably do with less salt but it was enough for us, and I love pepper.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Putting the lid on for it to simmer

6 Nations of Food – Mediterranean Chicken and Cauliflower – Putting the lid on for it to simmer

Cook it until you’re sure the chicken is cooked and the sauce is to the consistency you want it.

6 Nations of Food – Mediterranean Chicken and Cauliflower - Ready to eat, served with boiled cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower – Ready to eat, served with boiled cauliflower

Jason served his with potatoes, I’ve served mine with Cauliflower, why I hear you ask… wait and see!

Low Carb Diet

I’m on this Low Carb diet for a fortnight, to try and lose weight, I’m not going to eat pasta, rice, bread or potatoes for a fortnight.  Now you know me not eating potatoes is going to kill me….  but onwards and upwards.

I don’t know if it’s going to make a difference but we’re going to give it a go, that’s why I’ve moved to the ole’ Cauliflower instead of Jason’s spuds.  Anyone got any help????

6 Nations of Food – Mediterranean Chicken and Cauliflower

6 Nations of Food – Mediterranean Chicken and Cauliflower

Coming up we’ve got Eggs in pots (oeufs en cocotte) from Rachel Khoo, they’re French don’t you know lol.  Hopefully soon we’ll have some free range eggs from Gemma’s eggs, they taste fab!

6 Nations of Food – Eggs from Gemma's Chickens

6 Nations of Food – Eggs from Gemma’s Chickens

Give this recipe a go, it’s really flavoursome, the herby garlicy sauce is excellent, I’m suddenly loving chicken again and I genuinely love cauliflower, it’s one of my finds from the decade of 2010’s but it doesn’t replace potatoes sadly – do you feel my pain?

I’ll be back on Tuesday with my Time-Saving Tuesdays review of Weight Watchers Hunters Chicken.

Remember to get in touch, you can visit our social media pages below, or subscribe to the blog for regular updates.Wheelie Good Meals Social NetworkingEnjoy the rugby today, see you Tuesday

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Here’s my latest instalment in my Strictly Suppers series.  It was Ginge who suggested this one to me; it’s my take on a Slimming World recipe. Theirs is Fanta Chicken, where as mine, obviously is Tango Chicken 😀 with my mother’s homemade chips.

It’s Final Time!

It’s final time baby! I can’t believe it already, we’ve had 12 weeks of dancing; it’s gone so fast this year. I don’t know who I want to win, I don’t really have a favourite, I know Melanie (Melanie’s Food Adventures) likes Jay, but he’s a bit to miserable for me. I suppose I’m going to be rooting for Katie and Anton because Anton and Brendan are my favourite Male professionals.

The strictly bit for this recipe is that it’s based on the Tango… ok I know you got that bit, but there’s also an Argentine Tango. The Tango is a Ballroom dance which is an offspring from the Argentine Tango. The best Tango this series has been from Jay and his partner Aliona who scored 38 out of 40 in (week 10), We’ve got to go all the way back to Week 1 to see the lowest which was performed by Iwan and Ola and scored just 17 out of 40.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips Ingredients

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips Ingredients

The original recipe I’ve based mine on is obviously aimed at losing weight because it’s from Slimming World, but when has that ever been something I’ve worried about. I suppose the only things that aren’t particularly healthy in my version are the full fat Tango and the Olive Oil.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop an onion

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop an onion

The first thing to do as always is to chop your onions, chop them finely as they’ll cook quicker. You can of course blitz them in a food processor. Once you’ve chopped them set them aside for later.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, you can't beat Roasted Red Peppers from a jar

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, you can’t beat Roasted Red Peppers from a jar

The original recipe called for one pepper, I didn’t have one at hand so opened a jar of Roasted Red Peppers. These are stunning; I could honestly sit there eating these on their own… I almost did. They are such a time saving product and very tasty, I used three peppers but I suppose it depends on the size as to how many you use.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop the Roasted Red Peppers

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, finely chop the Roasted Red Peppers

Cut them into small dice, remember if there are black bits that’s the char from the roasting process…. its flavour please don’t throw it. The silver knife in this picture was my first knife as some of you will know. I haven’t used it a lot because it was blunter than Katie Hopkins on a bad day. Thankfully Chris Vickery has sharpened it and its back to normal again, it’s not my best knife but I wanted to see how sharp it was. If you need your knives sharpening and you’re based in South Wales, get in touch.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, two large chicken breasts is easily enough for two people

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, two large chicken breasts is easily enough for two people

I’m resisting the urge to make some 14 year old style Sid James esque joke about breasts here…. wait…. wait…. and breathe 😳 ok it’s gone now. I’ve got two really nice chicken breasts, they were good quality and quite chunky, you need to cut them up.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, cut the chicken breasts in to small cubes

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, cut the chicken breasts in to small cubes

Cut them into chunks and set aside for later, please remember to adhere to all the normal rules that apply when cooking with chicken. You can find them on the NHS Website.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, fry the onion in some olive oil

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, fry the onion in some olive oil

Put some oil in a saucepan and heat, once it’s hot enough add the onions and cook until they start to soften. Remember to stir occasionally so they don’t stick.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, then add the peppers

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, then add the peppers

Then add the peppers and stir thoroughly, let the onions get to know the peppers and then leave them sit there to chill out. You’ll need to keep them moving from time to time to stop them sticking.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, make up 150ml of Chicken or Vegetable Stock

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, make up 150ml of Chicken or Vegetable Stock

As you can see I’ve been playing with photos, well I’ve been blogging for a year and still not got it right 🙄 . Mix 150ml of boiling water with one chicken or vegetable stock cube.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the chicken and fry until starting to brown

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the chicken and fry until starting to brown

Once the onion has softened, add the chicken to the pan and stir though. You’ll want to cook the chicken until it’s slightly brown but not cooked all the way through.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour out your Passata

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour out your Passata

Next measure out a cup of Passata, I only had ½ cup measure so I poured the 1st ½ into the chicken stock.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the Passata and chicken stock and stir

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, add the Passata and chicken stock and stir

Add the Passata and the chicken stock and stir thoroughly; this will reduce the heat of the pan slightly so you may want to turn it back up. Allow this to cook for about five minutes

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour in the Tango

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, pour in the Tango

Pour in the Tango and… yep you’ve guessed stir thoroughly. Allow this to cook for five minutes or so to let the ingredients get to know each other and all the flavours to meld and mingle.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, adding the vinegar

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, adding the vinegar

Lastly is to season and add the vinegar, I was a bit sceptical about this but it makes the difference.

My posh “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel” vinegar

My posh “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel” vinegar

I used a French Vinegar that I’d had in the cupboard for a long time it was “Vinaigre de Cidre aux Algues, Echalote es a la Fleur De Sel”. This roughly translates as Cider Vinegar with Shallots, Seaweed and French salt. The vinegar was awesome and quite expensive, I tried some and it reminded me of the vinegar you get in pickled onions or pickled eggs. I’m not sure where you can source it from but any White Wine or Cider Vinegar should do.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, the Tango Chicken after it's been cooked, all we need is the chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, the Tango Chicken after it’s been cooked, all we need is the chips

Ta-Da here it is in all its glory, let it reduce and thicken up, if you don’t think it’s thicken up quick enough take a couple of teaspoons of the sauce out and mix it in a ramekin with a teaspoon of cornflower, then stir that back through the sauce.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, but you can't beat homemade chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, but you can’t beat homemade chips

This was stunning, my mother and I thoroughly enjoyed it, I suppose it was meant to be a take on Sweet and Sour, if you like Sweet and sour you’ll love this. I have seen other versions of this recipe that use pineapple but I’m not a fan so I left it out.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, if you're not a chicken lover just have the sauce on your chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips, serve with what ever you like, if you’re not a chicken lover just have the sauce on your chips

The sauce had a deep complex flavour with the sweetness of the tango and the acidity of the vinegar. I’m not a Sweet and Sour fan, I’m not going to lie but this was first class and really enjoyable, it wasn’t too sweet or too sour it was spot on. It’s easy, give it a try, you can use One Cal spray and low calorie drinks so it can be as healthy as you want.

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Strictly Suppers 2015 #8 – Tango Chicken and Homemade Chips

Serve it with boiled rice, mashed potatoes, fried potatoes or good old fashioned homemade chips from mam. This is…. wait for it… winner, winner chicken dinner. As always you can download the recipe here. Good luck to those dancing tonight; I hope it’s a great final.

Strictly Suppers 2015

Strictly Suppers 2015

This is the last of this year’s Strictly Suppers and the last ever as I won’t be bringing it back next year… well I don’t think anyway; I hope you’ve enjoyed the recipes, if you’ve missed some of them you can click on the link below to take you to that particular week.

Strictly Suppers 2015 #1 – Salsa Steamed Salmon

Strictly Suppers 2015 #2 – American Smooth(ie)

Strictly Suppers 2015 # 3 – Quick Step Leftover Fish Cake

Strictly Suppers 2015 # 4 – Rumba Chicken

Strictly Suppers 2015 # 5 – Cha-Cha-Char Grilled Tuna

Strictly Suppers 2015 #6 – Viennese Waltzing Whirls

Strictly Suppers 2015 #7 – Pesto Double

If you’ve made any of my recipes in this series, got any suggestions or just want to say hi, give me a shout using the pages listed below.Wheelie Good Meals Social Networking

Next week will bring my Time-Saving Tuesdays review of Tesco Spaghetti Carbonara, it’s a good one!

See you Tuesday

Rich signature

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Strictly Suppers 2015 #4 Rumba Chicken and Rice

Strictly Suppers 2015 #4 Rumba Chicken and Rice

Good morning all, sorry this is slightly delayed I was going to upload it yesterday in time for Blackpool Ballroom but had a million things to do, oh ok, not a million but it felt like 😆 ! This is based on Simon Rimmer’s Baked Cuban Chicken and Rice from Something For The Weekend. I’m using this as my recipe to represent the Rumba. There’s Rum in it and also the Rumba originates from Cuba. We’ve seen two cracking Rumba’s this season one from Helen and Aljaž in week 7 where they scored 31 dancing to Adele’s “Hello”. We also had an equally good Rumba from my personal favourite Anton and Katie in week 8; they danced to Shirley Bassey’s “Never, Never, Never”.

The Ingredients - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The Ingredients – Strictly Suppers 2015 #4 Rumba Chicken and Rice

There’s rum in this recipe, my friends Kirsty and I are on self imposed bans from alcohol for four week (28 day ban) so having this in the recipe may have been controversial but the alcohol was burned off so it was fine. Why the ban, well it’s to try and become a bit healthier and to lose a bit of weight ready for Christmas. There are lots of ingredients in this recipe, don’t be fooled, it’s not difficult and I’m going to look at ways of making it easier, but it’s fairly easy in its self. My recipe is different from the original, you can find the original here but because of time and to make the process easier I’ve cut a few corners.

The process for making the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process for making the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

The first thing to do is to get the stock on, you can make your own chicken stock or use bottled stock but I put two stock cubes in a sauce pan in 1.5 litres of water, seasoned and left on a medium heat.

Chopping up the Sausage Mix ingredients - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Chopping up the Sausage Mix ingredients – Strictly Suppers 2015 #4 Rumba Chicken and Rice

The next thing to do is to chop the ingredients up, cut the chicken up and put that to one side and then chop up the chorizo, carrots and onion and set them to one side. At this point you can also weigh out the rice and set that aside, the rice for this recipe should be short grained rice.

The ingredients that flavour the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The ingredients that flavour the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Once you’ve got the stock on you need to keep an eye on it and stir it from time to time to ensure the stock cubes have dissolved. For the spice mix add the above ingredients to a small bowl and mix.

Herbs, spices and seasoning to flavour the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Herbs, spices and seasoning to flavour the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

I didn’t use dark brown sugar, I used light brown sugar because it’s all I had – that’s what cooking is all about make do and mend, if you haven’t got something stick something else in. I also didn’t have paprika so I used Smoked Paprika. I had to go out and buy Garlic Powder and Onion Powder so that was new, I know they are used in a certain Fried Chicken recipe so I’ll be trying to recreate that too.

Herbs, spices and seasoning mixed with some oil - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Herbs, spices and seasoning mixed with some oil – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Once you’ve mixed all the seasonings, sugar, herbs and spices together add some oil and mix that through. You’re trying to make something that I’ve heard called slurry like the one in the photo above, excuse the belly!

Putting the Rum in Rumba - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Putting the Rum in Rumba – Strictly Suppers 2015 #4 Rumba Chicken and Rice

I used Tesco Dark Rum, I have only tried Rum once playing poker with Greg and two other friends some time ago, I can’t say it’s a drink I really like but you know me I wouldn’t say no. The original recipe asks for 50ml but we used 60ml, the glass I’m using is a glass I had from a friend Emma who sells Forever products, if you are interested in Forever’s Aloe Vera products let me know and I can pass her details on to you.

The process of flavouring the stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process of flavouring the stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

To the stock on the hob add the slurry and then pour in the rum and mix thoroughly, allow it to sit there on a low heat to burn off the alcohol and to let become friendly with each other.

Browning the Chicken - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Browning the Chicken – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Add some oil in a frying pan and fry the chicken until they are golden brown. I only had two chicken breasts; ideally you’d need 350g of chicken according to the original recipe. Set the chicken aside and let’s cook the sausage mixture.

The process of making the sausage mixture - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The process of making the sausage mixture – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Firstly fry the carrots and onions; you want to cook them until they are soft. Once they’ve started to soften you can add the minced garlic and stir thoroughly, allow all the flavours to mingle and get to know each other. Then add the star of the show, the chorizo and cook on a medium heat until the vegetables have softened and the chorizo oil is oozing into the pan. Make sure all the ingredients are mixed through thoroughly, take off the hob ready and add to a bowl

The cooked sausage mixture in a bowl - Strictly Suppers 2015 #4 Rumba Chicken and Rice

The cooked sausage mixture in a bowl – Strictly Suppers 2015 #4 Rumba Chicken and Rice

At this point you can season the mixture and give it a stir, let all the ingredients sit while you add the rest.

Adding ingredients to the cooked sausage mixture - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Adding ingredients to the cooked sausage mixture – Strictly Suppers 2015 #4 Rumba Chicken and Rice

To the sausage and vegetable mixture add the rice, the beans and the tomatoes. The original recipe asks for long grain rice and whole tomatoes not tinned tomatoes, I personally hate the skin of a tomato so where possible I use tinned. The long grain rice situation was a bit puzzling, I used it because it was all I had, so I was intrigued to know why Simon Rimmer had specified Short Grain Rice, I did some digging. I’ve tweeted Simon Rimmer to ask what the reason was and will let you know when I have a reply back.

Spooning the sausage mixture into a casserole dish - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Spooning the sausage mixture into a casserole dish – Strictly Suppers 2015 #4 Rumba Chicken and Rice

After mixing the ingredients thoroughly spoon a layer on to the bottom of a casserole dish (again excuse the belly).  Simon’s recipe says to spoon half over, I didn’t do that I’ve layered it, next time I’ll do half the mixture.

Adding a layer of chicken to the casserole dish - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Adding a layer of chicken to the casserole dish – Strictly Suppers 2015 #4 Rumba Chicken and Rice

In my case next I added a layer of chicken, then spoon a layer of the sausage mixture and carry on repeating until everything is used up. What I’ll do next time is add all the chicken here, then add the other half of the sausage mixture.

Topping off the casserole dish with stock - Strictly Suppers 2015 #4 Rumba Chicken and Rice

Topping off the casserole dish with stock – Strictly Suppers 2015 #4 Rumba Chicken and Rice

Spoon the stock over the top of the ingredients, once you’ve done that place it the oven and cook for 45 minutes onwards. I cooked it for an hour and ten minutes, whether that was because it was long grain rice and it takes longer, I’m not sure but it took longer than the recipe said.

Strictly Suppers 2015 #4 Rumba Chicken and Rice after it's come out of the oven

Strictly Suppers 2015 #4 Rumba Chicken and Rice after it’s come out of the oven

You’ll notice I’ve used a different casserole dish in the picture above, why, because I stupidly put it in one that was too small 😳 . When you take it out of the oven you’ll get hit but stunning smells of the chorizo and the spices which will fill your room and, if you weren’t hungry already you will be now.

Strictly Suppers 2015 #4 Rumba Chicken and Rice topped with chopped Basil

Strictly Suppers 2015 #4 Rumba Chicken and Rice topped with chopped Basil

When its cooked sprinkle some basil over the top, the original recipe calls for parsley but I had basil, what’s a difference in herbs between friends?

Strictly Suppers 2015 #4 Rumba Chicken and Rice ready to eat

Strictly Suppers 2015 #4 Rumba Chicken and Rice ready to eat

I’ve served mine with a basil leaf (as always) because my mother’s drummed it in to me over the years that we need a bit of green. It was a stunning dish, warm in flavours with plenty of depth with the paprika and the chorizo giving it a mild kick of spice. I’ve never used cannellini beans before but they were lovely and the long grain rice worked better than I thought it would. This recipe is like all my recipes, take your time, if it takes longer than I’ve said it takes longer, I guarantee it’ll be well worth it. I’d certainly cook this one again, would I do it differently, yes possibly there’s a lot of processes which could be, well, streamlined but I’m not sure if you’d get the same end result.

Strictly Suppers 2015 #4 Rumba Chicken and Rice in all it's glory

Strictly Suppers 2015 #4 Rumba Chicken and Rice in all it’s glory

Don’t forget as always you can download my step-by-step instructions here. Next week for the fifth instalment in our Strictly Suppers range we’ve got Cha-Cha-Char Grilled Tuna Steak with a spiced soy, honey and ginger sauce and cheat’s mashed potatoes.

Mystery Bag Meals Information

Mystery Bag Meals Information

I’m back to normal now (normal, ok I know I’ve never been normal but you know what I mean) Tuesday we’ve got a review of Asda Beef Bourguignon with Red and White Quinoa. Don’t forget you can get in touch to give me a Mystery Bag challenge, see the information below. For now, have a good week and thanks for stopping by.Wheelie Good Meals Social NetworkingSpecial thanks to Kirsty for helping me cook this one and for taking the photographs for me and for Alice and Heather for suggesting the recipe. Fingers crossed I’ve got some news about a few new videos on the horizon! Enjoy cooking the recipe, if you make anything from this blog please let me know, also send in your thoughts, pictures, ideas – just basically get in touch via our social networking sites above! I hope you enjoyed strictly, I can’t say I’m disappointed in the result; it was long overdue, just a shame Jeremy’s gone.

See you Tuesday

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Time-Saving Tuesdays – Princes Chicken in a White Sauce

How are you all, it’s November already and it’s almost bonfire night… are you going anywhere? We used to have a big family and friends firework night every year but it stopped as people got older and everyone drifted apart, I’m not complaining loud bangs and Brittle Bones don’t go well together really 😆

This is an interesting one, it’s a meal in a tin, which may not sound very appealing to some of you but let’s give it chance.

Time-Saving Tuesdays – Princes Chicken in a White Sauce, a meal in a tin

Time-Saving Tuesdays – Princes Chicken in a White Sauce, a meal in a tin

It’s Chicken in a White Sauce, I bought it when my parents were away a while ago and thought it was worth giving it a go. Don’t put your nose up to it, if you are someone who lives alone, on a low budget maybe or time restrained this is a meal in a tin – in my opinion it’s ideal.

Time-Saving Tuesdays – Princes Chicken in a White Sauce Nutritional Information and Ingredients

Time-Saving Tuesdays – Princes Chicken in a White Sauce Nutritional Information and Ingredients

The ingredients are straightforward, there’s a few things in there that I haven’t heard of before such as Calcium Carbonate which is beyond my understanding. The calories were quite low 268kcal per tin, and a tin is two servings, the salt and sugar levels weren’t too bad either. It’s important to remember that you’d need to serve something with this tin, you can’t see it in the picture but I served it with mashed potatoes.

Time-Saving Tuesdays – Princes Chicken in a White Sauce Cooking Instructions

Time-Saving Tuesdays – Princes Chicken in a White Sauce Cooking Instructions

The cooking of it is straight forward, I warmed it through in a sauce pan, it’s important to stir it regularly and not to let it boil, probably because the sauce will split. You can microwave it and the microwave instructions are clear and easy to follow, and accommodate older microwaves like mine. I enjoyed this, it could be served with lots of things, it does need seasoning, especially pepper but like always that’s a personal choice. The serving suggestion is to top with short crust or puff pastry, brush with an egg wash and cook in a medium oven until golden brown. It also says for a luxurious meal add pan fried mushrooms or ham to the pie filling.7 stars

I’ve awarded this seven stars, it’s convenient, easy to cook and with a bit of seasoning and some accompanying vegetables it makes a great meal.

Time-Saving Tuesdays – Princes Chicken in a White Sauce ready to be eaten

Time-Saving Tuesdays – Princes Chicken in a White Sauce ready to be eaten

I hope you buy this one, remember I buy (well either me or my mother) all the ready meals and other subjects covered on Time-Saving Tuesdays myself, if anyone has a suggestion of what I can cover please let me know because as you know I’d love to hear from you.

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Time-Saving Tuesdays – Princes Chicken in a White Sauce

Time-Saving Tuesdays – Princes Chicken in a White Sauce

We’ll be back again Thursday with a review of The Brecon Food Festival…. I know it’s well overdue but it’s coming I promise!

See you soon

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