Tag Archives: Chicken

Chicken and Chorizo Paella

With this chicken and chorizo paella we give you a huge apology for being absent in posting – we have both been working silly hours, whilst dedicating time to training the puppy and dealing with lots of visitors (both sets of in-laws).  We’ve had space for a tiny bit of downtime in the form of the Berwick Food and Beer Festival (where we picked up some delicious Geordie Bangers and experienced some ridiculously decadent Northern Edge Coffee hot chocolate) and in discovering Breakout Kings (whilst Netflix and chilling) but that has been peppered with alot of yawning and a spot of falling asleep!

It’s nearly autumn now and I’m looking forward to getting the soup pot back on the hob, but in the mean time it’s a perfect opportunity to whip up something that’s tasty and warming, but also fills you with a little summer brightness in the form of this chicken and chorizo paella.  You may notice that it’s lacking in seafood, and that’s all down to Charles not being a fan of fish in any shape or form, but that doesn’t mean he has to be denied paella!  You can of course add or substitute prawns, mussels etc if that’s what you like.  If you’ve been following us for awhile, you’ll also know that we pretty much consider chorizo to be a seasoning at this point, and so it would be a sin to leave it out when we’re actually serving up something Spanish!

Chicken and Chorizo Paella

Chicken and Chorizo Paella


  • one clove garlic, grated
  • one large onion, sliced (brown or red)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 2 tbsp tomato puree
  • half a cooking chorizo ring
  • 4 chicken thighs, boned and cut into pieces
  • 150g paella rice
  • a few strands of saffron
  • 2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp tumeric
  • 1 Knorr chicken stock cube
  • half a cup of peas
  • salt and pepper to taste
  • one lemon
  • fresh parsley, to garnish (optional)


  1. Slice the chorizo into chunks and place in a large, cold pan. Turn to the heat to low to medium
  2. and be patient while the chorizo's oil starts to leak out. Cook this on both sides until crispy and lightly brown then remove the chorizo, leaving the oil in the pan.
  3. Turn the heat up a smidge and add the sliced onion and grated garlic. Fry until the onions start to soften and take on a little colour, but turn the heat down if it's all taking on too much colour, as you want to avoid burning the garlic.
  4. Add the tomato puree and cook it out for a few minutes.
  5. Add the sliced peppers and toss everything together, before pushing all the veg to one side.
  6. Now, in the space you've made, fry off the chicken thigh pieces.
  7. Add the rice and mix this into everything else, letting it toast slightly.
  8. Sprinkle in the saffron, paprika, chilli and tumeric and mix together.
  9. Now make up some chicken stock by dissolving a stock cube in water and pour this in until everything is just covered, stirring once more.
  10. Unlike a risotto, however, a paella should be given time to cook without constant stirring. Leave for around 20 minutes, stirring only occasionally to avoid sticking, and add a little more water if it's all looking a bit dry before the rice has had time to cook.
  11. Check the rice is tender, then add the peas and season to taste. The peas should only need a minutes or so stirred through the paella to cook. Finally, add a generous squeeze of lemon juice and serve up with a generous chunk of fresh lemon.
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If you’re as much of a chorizo fan as we are, why not try our Chicken and Chorizo Burritos or Chicken and Chorizo Cassoulet recipes?


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


  • 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


  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!

Easy Paprika Chicken Traybake

There are some evenings when you have less time and inclination to throw together a home-cooked meal, but when you still want something satisfying, filling and – most of all – tasty.  This easy paprika chicken traybake is the perfect solution.  A bit of chopping, a bit of grating, a bit of sprinkling, chuck it in a casserole dish and fire it in the oven for 40 minutes and you’re golden.  Your chicken will be too.  This is definitely going to become a staple on the Blunty’s supper table.

Easy Paprika Chicken Traybake

Easy Paprika Chicken Traybake


  • 1 packet chicken thighs and drumsticks
  • 1 large onion or 4-5 shallots
  • 2 beetroot
  • 1-2 sweet potatoes, depending on size
  • 1 red pepper
  • 4 cloves garlic
  • 1 knob ginger
  • zest of half a lemon
  • 2 tbsp smoked paprika (unsmoked paprika will do if it's all you have)
  • 1 tsp ground cumin
  • salt and pepper
  • drizzle olive oil
  • a sprig each of fresh rosemary and thyme (optional but lovely)
  • A few slices of cooked chorizo (also optional but delicious, or if you prefer cooking chorizo you use that instead, just cut it into chunks and add around 20 minutes into the cooking)


  1. Remove the chicken from the fridge and preheat the oven to 200c
  2. Chop the onion, beetroot, sweet potatoes and pepper into chunks or wedges.
  3. Set the peppers aside and add the other vegetables to the casserole dish along with 2 cloves garlic.
  4. Sprinkle on the cumin and fresh herbs, if you're using them, and mix everything around in the dish.
  5. Grate or microplane the remaining garlic and ginger, and rub into the chicken.
  6. Add the paprika, lemon zest, seasoning and olive oil and rub into the chicken.
  7. Set the chicken on top of the vegetables. Pop the whole dish in the oven and leave it alone for around 30 minutes.
  8. At the 30 minute point, remove from the oven, add the pepper chunks and chorizo and slide back into the oven for the remaining 10 minutes.
  9. When it's ready, the sweet potato will be cooked through, the onions will be caramelly and the chicken will have a beautifully crisp skin.
  10. Enjoy! Any leftover chicken will be delicious cold for lunch the next day.
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If you love chicken, but you’ve got a bit more time on your hands, why not try our Coq au Vin recipe?

Coq Au Vin

There are many days when all I want to do  is throw together a stir fry and eat something light and tasty but there are other days when I feel like settling into the kitchen and putting time and effort into preparing something a bit more complicated. This was one of those occasions.

Some people are a bit funny about eating meat on the bone, but if you’re one of them, just make this in advance, and give yourself time to pull the meat off the bones. Often it’s easiest to do that when it’s stone cold, and you can use your fingers instead of a knife.

For this tasty treat, you will need:

10 shallots

4 carrots

1 packet of smoked bacon lardons or about 3 thick slices of pancetta, cubed

2 cloves garlic

Around 8 chicken thighs and legs

Around 12 button mushrooms or chestnut mushrooms

Salt and pepper

1 beef stock pot

3/4 bottle drinkable red wine

A few sprigs of fresh parsley and rosemary

2 tbsp plain flour

Recipes using bacon lardons

  1. Trim off any of the excess fat on the bacon lardons that you don’t like the look of, then add them into a large stock pot or casserole on a low heat to let the fat render a little, then turn up to brown.  Remove the bacon from the pot when it’s looking tasty.chicken thigh recipes
    2. If there’s alot of fat still kicking about in the pot, carefully use a piece of kitchen towel to mop up the excess.  With the heat still on high, add 4 of the chicken pieces to the pot, skin side down to start with, and brown on both sides.Recipes using chicken thighs  3.  When golden, set aside on a plate to cool.  Add the remaining 4 chicken pieces and brown on both sides.  Set those aside.
    Hoe to cook chicken thighs    4.  Next, it’s time to prepare the vegetables. Skin and half the shallots and add them into the pot, turning the heat down to medium.
    Recipes using shallots  You should be able to do some of the vegetable chopping while the bacon and chicken are browning.

5. Finely chop the garlic and add it to the pot once the onions are getting on their way to cooking.photos of shallots  6. Peel and chop the carrots into chunks and add them to the pot.

recipes using carrots 7.  Let the vegetables cook gently for 10 minutes or so.

8.  Then add back the bacon and chicken, pour in the wine and dissolve the beef stock pot in the pot.  The meat and veg should be nicely covered by the liquid.  Season and add the fresh herbs.  Now leave the whole thing to simmer for around half 20 minutes, with the lid on.

Coq au vin recipe

9.  After 20 minutes, add the smaller mushrooms whole and halve or quarter any larger ones.  Put the lid back on and allow to simmer for another 20 minutes.how to make coq au vin 10,  when it’s just about ready, the sauce should have turned from red to brown and the meat should be starting to fall away from the bones, but your sauce will still be quite thin.  To thicken it, simply put the flour into a mug, cover with cold water and mix into a paste.  Add to the pot, stirring constantly until it comes through the boil.  Cook out for a few more minutes to get rid of any floury textures.

 11.  Serve up with green vegetables and potatoes or wholegrain pasta.  It reheats really well but it’s easiest to do so once you’ve taken any remaining meat off the bones.

Coq au vin

Bon appetit!How to make Coq au Vin

Pesto Chicken Quesadilla

This recipe was a bit of a spur of the moment idea and turned out to be ridiculously delicious. It’s a little bit naughty with the wrap and melted cheese….but everything in moderation….

The pesto is a bit of a departure from the traditional Mexican dish, but hopefully you’ll forgive me once you’ve had a bite. Hot, crispy, melty, cheesey, pesto….yeah just try it…

 pesto chicken quesadilla recipe 
To make one, you will need:

1 tortilla wrap (I used a seeded one for extra flavour and texture)

Grated cheese, I used a couple of handfuls of cheddar

1/2 red pepper

1/2 red onion

1 chicken breast

2 tbsp pesto (I used homemade pesto)

Dash olive oil

A griddle pan 

Serve with salad or vegetables 

how to cook onions and peppers 
  1. Add a little olive oil to a small frying pan. Slice the onion and pepper as you would for fajitas and gently fry this off until the onion is caramelised and the peppers are starting to soften. how to butterfly chicken 
  2. Preheat the oven to 180c. Prepare your chicken – I butterflied mine so that it would cook more quickly and evenly by slicing along the side of the breast (lengthways) as if I were cutting open a roll, then folded the top back so that it was half the depth and double the width, as above. how to make pesto chicken 
  3. Spoon the pesto onto the chicken and spread it out to coat it. Put on a tray in the oven for 10-15 minutes until cooked through.ideas for using up wraps 
  4. Now you can prepare your tortilla. Grate the cheese onto one half of the wrap…quesadilla recipe 
  5. Add the cooked onions and peppers (as if you were making a sandwich)…pesto chicken recipe 
  6. Once the chicken has cooked, slice it up, keeping the pesto on top, and later it onto the peppers, onions and cheese. chicken quesadilla recipe 7. Look how good it looks already!  what is a quesadilla  8. Now fold over the bare side of the wrap  into this sort of giant, flat taco shape, and place your griddle on medium to high heat (not too high as it could burn whilst you’re trying to melt the cheese). If you don’t have a griddle pan, a large frying pan will do the job but you won’t get the “I’m a big show-off” grill lines- no oil necessary; just a dry pan will suffice.how to make quesadillas at home  

9.  When the bottom is starting to brown abs crisp and the cheese is starting to melt, flip it over and repeat on the other side.best ever quesadilla   10. Check the cheese has melted and serve. If you don’t to share or get neat about things, cut it into triangles (like a pizza)…but this was my supper and I wanted  it to look giant!

chicken, pepper and cheese  quesadilla
You know you need this….


Chicken Teriyaki 

This is unbelievably sticky, crunchy, tender, juicy and all round delicious. Add as much spice as you’d like. It makes a great accompaniment to rice or noodles, or you could even use it as lead role in a warm Asian salad, loaded with crisp peppers and topped off with seeds. 

You will need (to feed 4):

2 tbsp shaohsing rice wine

2 tbsp mirin

4 tbsp soy sauce

2 tbsp honey

1 tbsp grated ginger 

2 cloves grated garlic

1 tsp sesame oil

Splash groundnut oil for frying

Boneless and skinless chicken thighs, at least 2 per person

1. Trim the chicken thighs and cut into chunks.

2. Mix the wet ingredients, apart from the groundnut oil, in a bowl big enough to take the chicken. Toss the chicken in the marinade and set aside for around half an hour. You can also do this earlier, but you should cover it and put it back in the fridge then take it back out again around half an hour before cooking it. 

3. Heat the oil in a saucepan or wok then place in the chicken and brown on all sides. Be careful with the honey as it can catch and burn quite easily.

4. Turn the heat down to medium and pour in the remaining marinade. Allow to simmer until cooked through. If you’d like to add vegetables, like peppers, broccoli and carrots, add these before or at the same time as the chicken. 


Beer Can Chicken

This is something I’ve wanted to try for ages and is also something Mr Brooker swears by. I don’t think he roasts chicken any other way now. It’s quicker, it’s juicier and it’s a lot more fun than a traditional roast chicken (although parts of the process can feel a little barbaric/obscene – we are sticking a can of beer up a chicken after all!

There are many ways you can flavour this guy up, but this version, which includes a good measure of salt and a glug of vinegar, gives you an incredibly crisp and delicious skin. 

Don’t use this recipe if you want a relatively immediate gravy, although you could tip some of the beer into the roasting tray with onions and garlic. 


You will need:

1 medium to large chicken

1 can lager

4 cloves of garlic

1 tbsp salt

1 tbsp brown sugar

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander 

2 tbsp rapeseed oil 

1 tsp black pepper

1 tbsp red wine vinegar 

1. Pour yourself a little of the lager and place 2 of the garlic cloves inside the can. 

2. Crush the remaining garlic and mix the other ingredients together. Slather it all over the chicken and allow to marinade, out of the fridge, for at least 30 minutes, allowing the meat to come up to room temperature at the same time. 

3. Preheat the oven to 170C fan and line a deep roasting pan well with tin foil. Place the can of lager on the centre of the tray and carefully slide the chicken onto it (this is the obscene part!) spreading its legs a little if it’s proving to be snug. Make sure it balances upright before letting go. 

4. Put in the oven and cook for 45 minutes to an hour, or until the meat reaches at least 75C when probed. Don’t worry too much if the skin blackens- this is just the sugar catching the heat. 

5. When ready, allow to rest for around 20 minutes then carefully remove from the beer can to allow you to carve it on a stable surface – don’t burn yourself on the can or the liquid inside! 

Serve with salad, pasta, rice, whatever! I had mine with homemade baked beans and a corn cob and then in wraps for lunch. 

Chicken and Avocado Open Sandwiches

Ok, these still mean carbs. But we all need carbs sometimes. And they’re homemade carbs, so you have to let yourself off! They’re still almost raw and make a great light filling supper or weekend lunch, as well as ps king you full of vitamins, protein, good fats and omega 3!

You will need:

Half of a small baguette or a quarter of a big one

2 tbsp sour cream (optional)

1/2 medium avocado 

A large handful of roast chicken, or other chicken of your choice (this would be excellent with salmon)

Drizzle of sweet chilli sauce or sciracha 

Side salad of your choice 

1. Slice open your baguette.

2. Thinly spread with sour cream. Slice up your avocado and add this on top. Drizzle on some lemon juice and salt. 

 3. Place the chicken on top, drizzle with a spicy sauce, and serve with your salad. Speedy, healthy and a great way to use up leftovers!


Chicken and Bean Sprout Stir Fry

We all know how difficult it is to keep eating healthily when there’s so much temptation out there, especially when there are so many meals you could cook on a Sunday. To try to keep things exciting, I spent Friday night flipping through cookery books and writing a shopping list. I always find that trying new recipes is the best way to make the effort less tiresome. 

This isn’t the most exciting or glamorous looking dish, but it’s light, quick and healthy with plenty of flavour. Besides, I rather think the chopped fresh veg look pretty exciting.

You will need:

A couple of handfuls of bean sprouts or mixed stir fry veg

1 chicken breast, or whichever fish or meat you like.

Additional vegetables according to your taste or what you have in the fridge. I sliced up some mangetout, half a red pepper, a few florets of broccoli and a third of a tin of bamboo shoots. 

1 tbsp oyster sauce 

1 tbsp soy sauce

A dash of sesame oil 

1 tbsp xaioshing rice wine or sherry 

A dash of groundnut oil for frying

Rice or noodles to serve

1. The key to stir frying is to be prepared! I like to chop up all my veg first, mix the sauce ingredients up in a ramekin and get the pan nice and hot (as well as timing your accompaniment so it will be ready at the same time – I used brown rice so I had that on the go before I started cooking anything else).

2. Once your oil groundnut oil is up to speed in the pan, chuck in your harder veg, such as the peppers, to let it soften a little first.  Add in the rest of the veg and slice your chicken.

3. Add about a third of your flavouring mixture to the veg, then add the rest once the chicken has taken on colour on both sides.

4. Stir, and cook until the chicken is cooked through.  Serve and enjoy!


Light Chicken Caesar Salad

Like many more people than you would think, I struggle with cheese. It breaks out my skin, it upsets my digestive system, it just doesn’t work. So I set out to make a no-Parmesan, low carb, delicious salad that was perfect on the go, which would satisfy even a work day lunch craving for something tasty. I know how hard it is to eat what you brought with you when it’s so much easier to go out to the deli and buy a panino or filled baguette. But we don’t squeeze into desses for wedding season that way, do we girls?!

You can make this guy with anything you like, but this particular one used my lemon garlic roast chicken, home-baked tortilla chips and roasted peperonata. I cheated with the dressing, though, because I just can’t look past Pizza Express House Dressing!

I made this using:

A few good-sized leaves of Cos or Romaine lettuce

A small carrot or half a large carrot

A 4-5 inch piece of cucumber

6-8 strips of peperonata, or sliced raw peppers

Sliced roast chicken, but any protein would work well

A small handful of tortilla chips or croutons

A smal dip bowl or splash of your favourite dressing. 

Slice and layer the vegetables, as you’d like, either onto a bowl or plate or into a sealable plastic container if you’re taking it out with you. Layer the chicken on top. Pour dressing into a small bowl or take our dressing container and seal with a lid or cling film pulled tightly. Wrap up or separately pack your tortilla chips so they stay crisp. And remember your cutlery!