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CHILLI CHOCOLATE SPICE PASTE RECIPES
Chilli Chocolate Rissoto with Pumpkin and Prawns
A sloppy smooth plate of Italian rice with lots of flavour.
Serves 4
1 medium onion, chopped
3 tablespoons olive oil
3 tablespoons chilli & chocolate spice paste
300g short grain Italian rice
1 litre chicken stock, boiling (cube)
350g pumpkin or winter squash, peeled and roughly chopped
350g raw prawn tails, peeled
1 small bunch chervil or parsley, chopped
Method
Put the kettle on to make stock. Heat the oil in a large skillet and soften the onion for 6-8 minutes.
Stir in the spice paste and rice. Add the chicken stock, pumpkin and prawns, bring to a simmer and cook uncovered for 15 minutes.
Switch off the heat, cover and allow to stand for 5 minutes. Scatter with herbs and serve red wine.
Chilli & Chocolate Paella with Chicken and Chorizo
Serves 4
3 tablespoons olive oil
1 medium onion, chopped
1 red pepper, chopped
2 boneless chicken breasts, sliced
75g chorizo sausage, chopped
3 tablespoons Chilli and Chocolate Spice Paste
300g short grain Spanish or Italian rice
1 litre chicken stock, boiling (cube)
150ml red wine
75g green beans, topped, tailed and halved
Method
Heat the oil in a large skillet or terracotta dish and soften the onion and pepper of 6-8 minutes.
Add the chicken, sausage and spice paste and combine. Stir in the rice, add the stock, wine and beans. Bring to a simmer and cook uncovered for 15 minutes.
Remove from the heat, cover and allow to stand for 5 minutes. Serve with a salad of curly lettuce and a bottle of your favourite red.
Chicken Mole with Butter Beans and Winter Squash
In Mexico mole poblano is made with turkey meat. Since our turkeys have little if any flavour to speak of, we'll settle for free range chicken.
Serves 4
1 large onion, halved and sliced
1 red pepper, deseeded and sliced
3 tablespoons olive oil
10 free range chicken thighs, skin removed
3-4 tablespoons Chilli and Chocolate Spice Paste
125g okra or ladies fingers, halved
250g winter squash or pumpkin, peeled and chopped
1 x 400g can chopped tomatoes
1 x 400g can butter beans, drained
250ml chicken stock (cube)
Method
Heat the oil in a large skillet or terracotta dish, soften the onions and pepper for 6-8 minutes, then add the chicken and spice paste.
Stir in the remaining ingredients, bring to a simmer, cover and cook over a gentle heat on the stove or in the oven; preheated to 170C/325F, Gas 3 for 1 hour and 15 minutes. Serve with rice, sour cream and guacamole.
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