Saturday, 22 April 2017

Feed 4 For £10: Spanish-Style Chicken

I've always loved the smell of the food when visiting a Spanish town, and the night I cooked this I was taken back to the streets of Ibiza Town. It's a perfect recipe for either a family night in, or even some casual entertaining! The best part is, you can have a simple continental meats platter as a starter and something light and simple for dessert. 


  • 115g chorizo, cut into small cubes (£1.29)
  • 3 tbsp oil (£0.05)
  • 1 onion, sliced (£0.16)
  • 2 garlic cloves, finely chopped (£0.06)
  • 4 skinless chicken breasts (£4.00)*
  • 250g chestnut mushrooms, cut into 1cm thick slices (£0.79)
  • 2 tsp paprika (£0.13)
  • 1 tsp cornflour (£0.01)
  • 150ml chicken stock (£0.03)
  • 170ml soured cream (£0.54)
  • 12 pitted green olives (£0.50)
  • 285g brown rice (£0.42)*

Okay so the total for this meal comes to £7.98 and so is just under £2.00 per person! The chicken and the rice are starred because I've actually tried using this recipe with chicken drumsticks and pasta instead, but as long as you alter the cooking times accordingly it should still taste as good as when I made it! The times below are for the ingredients above, so if you use chicken on the bone, remember to increase your cooking time to allow it to cook more thoroughly. No food poisoning allowed!

  1. Heat a large non-stick frying pan and dry fry your chorizo cubes until they are crispy.
  2. Remove the chorizo from the pan, drain them and leave aside for now.
  3. Keeping 1 tbsp of the oil that has come off the chorizo, drain your pan and add 1 tbsp of your cooking oil.
  4. Once hot, add the onion and garlic and fry for 6-8 minutes over a medium heat.
  5. Remove the onion and garlic from the pan and spread over the base of a large dish similar to one you would use for a lasagne.
  6. At this point, preheat your oven to 200°C and add another tablespoon of oil to the frying pan.
  7. Brown the chicken over a medium heat for 10 minutes, turning once, before setting the chicken on top of the onions in the dish.
  8. Add the final tablespoon of oil to the pan and fry the mushrooms for about 3 minutes over a medium heat. 
  9. Stir in the paprika, cornflour and chicken stock, stirring and allowing to simmer for one minute.
  10. Stir in the sour cream and heat until it starts to bubble.
  11. Pour the mushrooms in their sauce over the chicken and onion in the dish.
  12. Sprinkle the chorizo cubes and olives over the top before covering with tin foil.
  13. Bake for 15-20 minutes in the oven, or until bubbling. During this time, cook the rice according to the instructions on the packet.
  14. Serve the two together, and add a crusty roll if you feel it's necessary!

As always, hope you enjoy this recipe, and please do get in touch with any tips or changes you make!


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