Tag Archives: Healthy Dinner

Chicken and Chorizo Burritos

This chicken and chorizo burritos recipe was devised when I had a hankering for wraps and rice and spice and chicken.  We all love a bit of Mexican food here at Blunty’s, although there is alot of it that Charles hasn’t tried yet.  It has become a small mission of mine to broaden both of our horizons that way in terms of trying new cuisines in a cost-effective and healthy but still delicious manner.  I have to admit that the hankering for the combination of meat, rice and wraps came to me when I was having a little look around Jamie’s Food Tube and happened upon his recipe for Tasty Cajun Rice and Turkey Burritos, but we didn’t have any leftover turkey lying around and making the BBQ sauce would have pushed the cost sky high.  So I came up with my own version, and here’s the recipe.

Chicken and Chorizo Burritos

Chicken and Chorizo Burritos

Ingredients

  • One pack turkey thighs, unskinned and unboned
  • 3 cloves garlic
  • thumb sized piece fresh ginger
  • zest of one lemon
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1/2 tsp oregano
  • salt and pepper
  • 1 onion
  • 1 red pepper
  • 1 tsp tomato puree
  • 1 large cooking chorizo or half of a cooking chorizo ring
  • 4 wholemeal wraps
  • 160g wholegrain basmati
  • grated cheddar cheese, optional, to taste

Instructions

  1. Preheat the oven to 180c. Prepare the chicken by grating together the garlic, ginger and lemon zest and mixing them together in a bowl.
  2. Add the cumin, paprika, oregano and salt and pepper and then mix together with the olive oil.
  3. Rub this on the chicken thighs and pop them in the oven for around half an hour, until cooked through with crispy skin.
  4. Meanwhile, cook your brown rice (you can use white rice, such as plain basmati, if you prefer, put the wholegrain rice adds a little more depth, I find, and leaves the texture of the finished burrito more grainy and less claggy, plus it's much less fattening!) in double the amount of water to rice with a good pinch of salt on a medium heat for around 20 minutes, or until tender.
  5. Chop the onion and pepper as you would if you were making fajitas.Add a little oil to a large frying pan or wok and set it onto a medium heat. Add in the onion and pepper and fry until turning translucent, or to your preferred texture if you like the vegetables to retain some bite.
  6. Add the tomato puree and cook this out gently, on a lower heat.
  7. Slice up the chorizo and add this to the pan while the heat is still low to allow the fat and oils to render out. You may wish to dab away some of the excess with a paper towel.
  8. If you've been really efficient, you may have some waiting time here while the chicken is roasting and the rice is boiling, so if you're happy that the veg and chorizo are ready, just switch off the ring and set the table or get yourself a drink.
  9. When all the elements are ready, it's time to assemble. Once the rice is ready, drain it and allow it to cool slightly. Next, spoon as much of it as you think you'll need into the vegetable and chorizo mix. I say this because you may prefer a higher chicken to rice ratio so you won't want to end up leaving any of the veg and chorizo out just because you don't want to use all of the rice. Giving it a mix together in the pan will help those delicious oils and flavours to mix with the rice. Check your seasoning too as you may wish to add some extra salt or a little pepper.
  10. Leave the oven on once you take the chicken out, as you'll want to put the finished burritos back in for 5 minutes. Check the chicken is cooked by skewering with a skewer or knife and making sure the juice run clear. If they're ready, slice them into larger than bite-sized pieces.
  11. Once the rice is ready, drain it and allow it to cool.
  12. If you're using wholemeal wraps, they should be pliable enough to fold without heating them up first, but if you switch them out for plain, you may need to microwave them for 30 seconds to work with them. Lay each wrap out in turn and spoon on 3-4 tablespoons of the rice mixture, or however much you think you would like.
  13. Place some chicken on the top and add the cheese if you've chosen to use it. Once you're happy the wrap is full enough, roll it up by first wrapping from one side, then folding in both ends, before rolling to the other side. Repeat until all your wraps are full.
  14. Pop them back in the oven for 5 minutes or so to make sure they're still hot, and to melt the cheese if you've used it.
  15. Serve up and enjoy!
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We served it up with our Speedy Guacamole.  If you don’t fancy the wholemeal wraps, why don’t you have a go at making your own white flour tortillas?  If you’re not in the mood for rice, or you want something a little more saucey, why not give our Chicken and Chorizo Enchiladas a try?

We had the most wonderful day in Newcastle yesterday, although I think we’re both still knackered from all the walking! Not to worry, we managed to get Charles some clothes which actually fit him now he’s so skinny, and we had a good look around for some food for the puppy.  My school friend who is now a vet recommended James Wellbeloved kibble for a new puppy, to make sure she gets all the protein she could want or need so that’s what we’ve plumped for.  It’s pretty expensive but it’s important that she gets the goodness she needs when her bones and organs are growing.  We should be able to pick her up next Saturday, so we have lots to do getting the house ready for her.

In another piece of exciting news, Taste PR contacted us as they are looking for food bloggers to work for one of their brands, Diageo, and have sent us a lovely bottle of Smirnoff  Triple Distilled Vodka to use in some recipes.  We’ll be working on those very soon, and we’re very excited to do so, as we are both vodka drinkers when we choose to drink spirits, and we’ve been doing some experimentation with with simple ice creams and sorbets over the past couple of weeks, so we’re very excited about being able to make them a little more adult for you.  so watch this space for those!

Teriyaki Pork

 Let’s clear something up before we start. I stir fry a lot. I know, I started this blog to help me keep out of my food rut, but there’s just something about a stir fry. In fact, there’s a lot about a stir fry. They’re quick, easy, light, healthy, packed with freshness and flavour and so so versatile. Provided you like a couple if types of vegetable, know how to cook a variety of meats/fish/tofu (I suppose, but why would you?!) you could probably whip up a different stir fry every day and still enjoy it. In fact, one of my colleagues eats chicken stir fry every night, though that’s a very different situation and the sauce comes out of a sachet.   

There’s not a huge amount wrong with that either, I suppose. I used to be a huge fan of the stir fry sauce sachet (and in fact still have a few lounging about in my cupboard – should probably check the use by) but they are packed with all sorts of E numbers and preservatives, not to mention calories, and really there’s nothing in them that’s terribly good for you. So once you’ve mastered frying up some chicken and vegetables and boiling up (or microwaving, I suppose; those microwave rice sachets are pretty good, albeit terrible value for money) some rice or noodles (preferably without cutting or burning yourself), you should definitely try to make your own sauce. Though to call it a sauce is actually a bit grand. As long as you can cook meat to the point that it’s safe to eat but still juicy, you don’t really need a sauce, you just need flavour. A sort of hot dressing, if you will. Trust me, it will taste so much fresher and more vibrant than a sachet. Plus it means that nice you have the ingredients in the house, you can throw something like this together whenever you need it for a quick home-cooked meal without necessarily having to shop. 

  

You will need:

1/2 onion

1/2 red pepper

1 medium carrot

A few florets of broccoli 

1 piece pork tenderloin (about 1/3 of a fillet)

1 clove garlic

1 3cm piece ginger 

2 tbsp soy sauce

2 tsp honey

Dash groundnut oil 

  
1. Slice the onion, and pepper, peel and chop the carrot into small pieces. Chop the broccoli into little tiny trees, bearing in mind that the only cooking they’ll get is in the wok i.e. with no water. 

  
2. Grate the ginger and garlic into a bowl then add in the soy and honey. Stir it together and that’s your sauce made!

3. Thinly slice the pork, add to the marinade and set-aside to flavour and tenderise.  

4. Hear the oil in a wok and chuck in the onions and carrots. Allow them to start to cook down a little then add in the broccoli and peppers. Turn the heat down to medium. If you’re having noodles, get those ready to go on. Boil them for a few minutes in salted water, as per the packaging; I used soba noodles here. 

  
5. Use your spoon to hold back the pork while you pour the extra marinade into the vegetables, and stir. 

  
6. Set a medium frying pan on at a very high heat and add a dash of groundnut oil. Once the pan is screaming hot (but please don’t test this with your fingers) add in half of the pork. Sear on both sides, then remove and replace with the remaining pork slices.

  
7. Add the pork to the wok with the remaining marinade that’s left in the bowl, add in your cooked noodles, and heat everything through,making sure your pork is just cooked. 

  
Serve and enjoy!

This recipe can be repeated with chicken, turkey or beef, and is great with salmon if you bake it in the oven for 7 minutes instead of frying it. 

If you’re having rice though, put that on while you’re chopping your veg, especially if it’s brown rice!