Tag: liquid

Embarrassingly Easy Crock Pot Salsa Chicken Thighs

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, over salad and more!

After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.

What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering – and bonus my husband and daughter enjoyed it!

Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotles and simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and it’s too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I haven’t thought of please share!





Embarrassingly Easy Crock Pot Salsa Chicken Thighs
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg
Ingredients:

  • 1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)
  • 1 cup chunks salsa
  • adobo seasoning (or salt) to taste
  • 1/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • salt, to taste

Toppings:

  • 12 large taco shells (I used El Paso Stand and Stuff)
  • shredded lettuce
  • shredded cheddar
  • sour cream

Directions:

Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

Makes about 2 3/4 cups chicken.

Mulled wine pears

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a brilliant dessert to make when you’re short of time – it tastes delicious and looks really impressive, but it’s really quick and easy to make. You can make it with any pears, although conference or other fairly hard varieties are the best as they get very soft in the liquid. It also works really well with unripe pears so don’t worry too much about ripening them beforehand. You can vary the spices too, to suit your tastes.

Ingredients

  • 4 pears
  • 100ml orange juice
  • 100ml red wine
  • 1cm piece root ginger
  • 1 piece lemon peel
  • 1 cinnamon stick
  • 1tbsp brown sugar

That’s goodtoknow

Serve with vanilla icecream or crème fraiche.

Method

  1. Peel the pears with a potato peeler, and chop the bottoms off so that they have a nice flat base to sit on. Try and keep the stalks attached as it looks pretty when serving.
  2. Lay them in a saucepan just big enough to take all four pears, and pour over the liquid.
  3. Add the sugar and spices, and tuck the cinnamon stick in amongst the pears.
  4. Cook over a medium heat for 10-15mins. Do not allow to boil.
  5. Remove the pears from the liquid and stand up in bowls. Turn the heat up under the cooking liquid and boil until reduce by half.
  6. Pour a little of the reduced cooking liquid over each pear, and serve with crème fraiche or ice cream.

By Eleanor Turney

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Aromatic pork belly hotpot

My husband absolutely loves Chinese food. If you want to make him seriously happy, ring him up and say “Shall we go out for dim sum?” This year for his birthday I am going to make a thing happen that I’ve failed to every year we’ve been together to do, and organise a party at a Chinese restaurant, get one of those tables with a big swirly round glass rotating thing in the middle. It’s all he wants really, ever – to be about to sit down to a big spread of Chinese platefuls.

But as well as dainty dim sum bites, he also likes the scarier aspects of Chinese food; he is completely down with the Chinese love of texture – finding a plateful of cold jellyfish or chicken’s feet as interesteing as a steamed pork bun. Often even more so.

I’ve never had that much success cooking Chinese food. Curries are easy, but I start out trying to make something Chinese and it turns into a Thai stir-fry.

But the other day I stumbled across a recipe for an Aromatic (i.e. Chinese) pork belly hotpot. There is a very famous Singaporean restaurant in North London called Singapore Garden, which does something very similar and I thought I would re-create it for Giles last night.

Because he is a bit down in the dumps, my husband. He is so, so bored. It is dark. We are not in the middle of an exciting boxset. I am grumpy and fat and not interested in anything except lying down and not being spoken to or looked directly in the eye.

Anyway this thing, from Hugh Fearnley-Whittingstall, was absolutely terrific. Really amazing. And very simple, in fact – it only required a few things and the prep was easy.

I had been considering doing a Massaman curry but the list of ingredients was quite bonkers. Reading it and losing more and more heart as the ingredient list went endlessly on brought to mind that thing of when someone suggests a night out and it all sounds great but then they start saying “… the restaurant’s in Putney… then we could all go out dancing….” and you look outside and it’s just started snowing again and you say “Oh actually I think I’ve got a bit of a throat coming on, might give it a miss *Click Brrrr.*”

So if you like the sound of this hotpot, please give it a go because it produces something really quite echt and marvellous. It is, because it is pork belly, quite fatty and glutionous, so if you’ve got a bit of a “thing” about fat, this isn’t for you. I mostly mean you, Becky B.

The only other drawback is that, like a lot of Chinese food, that it makes you thirsty as hell afterwards.

Aromatic Pork Belly Hotpot
Serves 4

1kg pork belly, skin on
8 spring onions
dried chillies
1 fresh red chilli
1 pint chicken stock
100ml light soy sauce (absolutely not dark)
75ml Chinese rice or mirin wine
25ml rice wine vinegar
2 tbsp light brown sugar
3 star anise fruits (fruits??? have always thought that was stupid)
10cm fresh ginger peeled and cut into slim pieces. Yes I know it is hard with a knobbly bit of ginger to achieve this, but just do your best
4 nests of fine egg noodles per person
4 little whatsits of baby bok choi per person

1 Chop up your belly into chunks, leaving the skin on

2 Put it in a pot and cover it with boiling water and simmer for 5 minutes. Scoop off the yukky scum that floats to the top. Try to ignore the slightly nasty porky stench.

3 Drain the pork, give the pan a rinse and then put the meat back in. Chop 5 spring onions in half and chuck these in then add the stock, soy sauce, rice wine, rice vinegar, sugar, star anise, ginger and a good pinch of dried chilli.

4 Now simmer all this for 2 hours with a lid firmly on.

5 After this time, lift the pork out with a slotted spoon and put to one side. If you have a gravy separator, run the remaining liquid through it to get the worst of the grease off. If you don’t, do your best skimming the top off the liquid with a spoon.

6 Now boil the liquid briskly to reduce it a bit. Keep tasting as it boils because what you don’t want is to reduce it too much and just get a far, far too salty thing. Better it still be a bit runny but edible.

7 Put the pork back into the liquid and turn the bok choi in the stew for 5-10 mins to steam.

8 Serve on a bed of noodles with some fresh chilli (no seeds) and spring onions cut on the diagonal over the top.

Eat and try to look on the bright side.

 

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