Autumn has begun wet and chilly. Lots of rain and cold winds – and muddy sports grounds! Days like these you crave big warm flavours and a cosy room to savour them in. And the kids come home from training damp, dirty and ravenous so they need something hearty and filling.
This dish is the current house favourite. I don’t know if this really is a Mexican recipe, but it is rich and full of flavour, and very easy to whip up.
- 4 red capsicums
- Olive oil
- 8 generous chicken thigh fillets
- 3 T plain flour
- Salt and pepper to season
- 1 t chilli flakes (adjust for your hotness preference!)
- 1 t ground cumin
- 2 t sweet paprika
- 2 t dried oregano
- 2 T tomato paste
- 400 g can diced tomatoes
- 2 fresh tomatoes, diced
- 2 c chicken stock
- 3 T flat parsley, chopped
Preheat oven to 200C.
Lightly oil oven tray. Roast capsicums for about 35 minutes or until starting to blacken. Transfer to a bowl and cover, and set aside to cool. Remove skin and seeds, then slice flesh.
Dust chicken in the flour and season with salt and pepper. Heat a large lightly oiled frying pan over a medium heat. Once hot, add chicken in batches, cooking each batch for about 3-4 minutes or until sealed. Transfer to a casserole dish.
Add spices, oregano, tomatoes and tomato paste and bake for 20 minutes. Reduce oven to low, and cook for a further 20 minutes or until sauce thickens. Fold in capsicum and parsley. Serve on rice with steamed green vegetables.
Adapted from “Pollo rojo”, in Better Homes and Gardens, May 2010, p109.
The traditional Bohemian diet was full of hearty meaty casseroles and bakes, accompanied by assortments of potatoes, pasta, rice and dumplings. It was delicious fare for meat eaters, but I doubt that any of those recipes would have received the Heart Foundation’s Tick of Approval.
I rarely make those sorts of meals now, and when I do I squeeze in extra vegetables and serve with salad. But this has been a cold wet and windy winter, and sometimes an old fashioned hearty baked meal like this is just the thing.
- 2 T olive oil
- 800 g chuck steak
- 1 onion, finely chopped
- 3 garlic cloves
- 1 lg carrot, diced
- 1 lg red capsicum, diced
- 2 stalks celery, sliced
- 1 T sweet paprika
- 1/4 t carawayseeds
- 400 g can diced tomatoes
- 3/4 c chicken stock
- 1 lg potato
- 2 T butter
- 2 T milk
- 1/4 c self-raising flour
- 2 T parmesan
- 2 T finely chopped flat parsley
Heat oil in large saucepan over medium-high heat. Brown the steak in batches and place in slow cooker. Set cooker to low while preparing remaining ingredients. Saute onion, carraway seeds, paprika and garlic in saucepan for 2 minutes, and add to slow cooker. Add carrot, capsicum, celery, tomatoes and stock to cooker. Put the lid on the cooker and leave to cook for about 2 hours or until beef is tender.
Remove lid from cooker but leave the heat on. Preheat oven to 180C.
Peel and chop potato. Boil until soft and drain. Mash with butter and milk. Season to taste, and stir in flour, parmesan and parsley.
Divide beef mixture into 4 or 5 individual baking dishes. Top with spoonfuls of potato dumplings. Spray with oil and bake for 20 minutes or until dumplings are golden.
Adapted from Australian Good Taste July 2012.