CHICKEN AND BACON PUCHERO – Serves 4

1 tbsp. oil plus a little extra
1 yellow pepper, deseeded and cut into bite size chunks
2 carrots, peeled and cut into chunks
200g. baby potatoes, halved or quartered
2 onions, chopped
1 red chilli, deseeded and finely chopped
3 garlic cloves, finely chopped
700g. skinless and boneless chicken thigs cut into bite size pieces
200g. back bacon rashers, visible fat removed and sliced
900mls. boiling chicken stock
2 bay leaves
1 tsp. mild or medium curry powder
1 tbsp. white wine vinegar
4 tomatoes, deseeded and roughly chopped
400g. can chickpeas, drained
200g. green cabbage leaves, roughly chopped

In a lidded non stick pan heat 1 tbsp. oil. Add the pepper, carrots and potatoes and fry for 6 – 8 minutes, until lightly browned. Transfer to a plate.

Add a little more oil and the onions, chilli and garlic and stir fry for 6 – 8 minutes until softened. Add the chicken and bacon, season to taste and stir fry for 10 – 15 minutes.

Pour in the stock and add the bay leaves, curry powder and vinegar. Bring to a simmer and let it cook for 12 – 15 minutes, then add the tomatoes, cover and cook for a further 10 minutes.

Stir in the pepper, carrots and potatoes, chickpeas and cabbage. Cover and cook for 10 – 12 minutes or until the cabbage has wilted and the other vegetables are tender. Serve hot in bowls with rice if you prefer.

TIPS

This is a Spanish slow-cooked stew (the name means stewpot) and it can be found with different ingredients and spices throughout the Spanish speaking world. This is a version from the Philippines and the curry replaces smoked paprika.

There is quite a lot of liquid with this dish. When I made it I did not bother with rice as I didn’t think it needed it.

SPICED BEETROOT AND CARROT CURRY – Serves 4

1 tbsp. oil
1 tsp. black mustard seeds
1 onion, chopped
2 garlic cloves, chopped
2 green chillies, deseeded and chopped
1 tsp. curry powder
2 tsps. cumin seeds
1 cinnamon stick
400g. beetroot, peeled and cut into batons
2 potatoes, peeled and cut into batons
2 carrots, peeled and cut into batons
2 tomatoes, roughly chopped
600mls. boiling vegetable stock
100mls. reduced fat coconut milk
juice of 1 lime
chopped fresh coriander to serve

In a wide non stick frying pan heat the oil and add the mustard seeds and as soon as they begin to pop, add the onion, garlic and chillies and stir fry for 3 – 4 minutes or until the onion has started to soften.
Add the curry powder, cumin seeds, cinnamon stick, beetroot, potatoes and carrots and stir fry for 2 – 3 minutes. Add the tomatoes and stock and season to taste. Turn the heat to low and simmer for 15 – 20 minutes or until the vegetables are tender, stirring occasionally.
Stir in the coconut milk and let the curry bubble nicely for another 5 – 6 minutes or until the sauce has thickened slightly. Remove from the heat, stir in the lime juice and check the seasoning. Scatter over the coriander and serve hot with rice.

TIPS

This dish too has quite a bit of liquid. You could try reducing the amount of stock used in both recipes by at least 100 mls.
Do wear thin rubber gloves when chopping the chillies and beetroot, or make sure you do not touch your eyes, or any part of your face after touching the chillies.
Both these recipes come from a Slimming World book so are good if you have over indulged at Christmas. You could always use full fat coconut milk if you are not worried about calories. Give the tin a good shake before using. Handley Organics do a very good range of spices upstairs.
Any leftover coconut milk can be used when making a rice pudding or cooking rice.

Happy New Year,