Cook Once, Eat Twice

This dish is a part of our Cook Once, Eat Twice Series! Where the focus is to cook a meal one night, and either have the same dish the next night or turn it into the other dish that it is linked to in the series! 

We know the extra stress that comes with having to cook and prepare dinner every night, so these meals are designed to limit some stress in the kitchen whilst helping you to eat great, tasty food! 

The leftovers from this recipe can be used to make Chicken & Bacon Burritos, click here for the recipe!

If you have more than 4-5 plates to make every night then this recipe will serve 8 portions!

Ingredients:

8 Chicken Thigh 

250g Bacon pieces (cut up small and cooked)  

2 onion 

2 carrots  

2 celery stalks  

1/2 leek 

6 cloves Garlic plus an equal amount of Ginger (finely grated)  

1 Tbs smoked paprika  

1/2 Tbs Cumin seeds (ground)  

2 tins Tomato chopped 

1 tin hot Chilli Beans  

2 c frozen Corn  

1/4 c Red Wine Vinegar  

2 Tbs Worcestershire sauce  

1 tsp salt  

Chilli  

2 c Quinoa  

3.5 c water  

Recipe:

Mix quinoa and water in a medium pot. Bring to a boil, cover, and reduce the heat.

Simmer for 15 minutes. 

Remove the pot from the heat and let it sit, covered, for 10 minutes more, then remove the lid and fluff with a fork.  Set aside.

Heat dutch oven on the stovetop.  Add chicken and brown off before taking it out.  Add veges, saute off, add tomatoes, vinegar, Worcestershire sauce, bacon and chicken back in. Cover with paper then lid, cook at 180 degrees for 1.5-2hrs.  

Check the chicken after 1 hr for tenderness. Take the lid off, and let cook uncovered for another 30mins, add corn and beans, taste, and check chicken again. Once falling off the bone but not dry, time to season and taste. (You are looking for a thick sauce consistency).

Once the desired consistency is reached, taste again and serve. 

Enjoy, 

Lorna x