It all got a little bit crazy. Our new fridge was arriving on the Thursday. Tuesday I realised we actually had to get rid of the old fridge before then. I put an urgent ad on Gumtree and on Wednesday morning I had sold the fridge on the condition they could pick it up that afternoon.
They were coming at 3.45 and at 3pm I was still sitting at mother’s group when it occurred to me that the fridge was full of food and I needed to clean it out and store all the food somewhere overnight.
I raced home, put Ollie to bed (luckily he was sleepy and had a good nap) and started madly throwing things into cooler bags and stashing them in the spare fridge playing a very random game of keep, throw and use. Sadly some of the frozen things I put in the cooler bags didn’t quite make it through the night and that’s how I ended up with a piece of chorizo as inspiration for dinner.
Then I found a red onion and a near-to-dead capsicum and remembered the gorgeous little jar of saffron threads and my mind turned Spanish – Spanish chicken in the slow cooker to be precise
As soon as I started frying up the chorizo I knew it was going to be delicious and once the slow cooker started simmering away the smells confirmed it. This dish ticked all the boxes – easy, not too many ingredients, tasty and pretty healthy (you could add some extra veges to up the health content).
It also froze pretty well although if you’ve going to freeze it I’d leave out the capsicum and cook that fresh. Enjoy!
What about you? What random ingredients have inspired a meal?
- 2 tbsp olive oil
- 1 red onion, diced
- 3 cloves of smoked garlic, finely chopped (regular garlic is ok)
- 100g chorizo, diced
- Pinch of saffron
- 1 tsp turmeric
- 1 tsp paprika
- ¼ tsp cayenne pepper
- ½ kg chicken breast
- 1 400g (13oz) tin diced tomatoes
- 2 tbsp tomato paste
- 2 capsicum, finely sliced
- Rice to serve
- In a large frying pan, heat the olive oil then cook the onion and garlic, stirring, until transparent.
- Add the chorizo, saffron, turmeric, paprika and pepper and cook, stirring, until fragrant.
- Add the chicken and cook just until sealed.
- Transfer everything to the slow cooker and add the tinned tomato and tomato paste.
- Cook on low for 6 hours.
- Remove the chicken fillets and shred then return to the slow cooker with the capsicum for another hour.
- Serve with rice.
I am in the process of cooking this but I have added some peppers into it.I will let you know what it turns out like. I lived in Spain for 14 years they do like their peppers!!!!
I hope it was a success Nick!
I don’t know if I’d cook up a salmon head but I’ve often made clean the fridge soup or salad.
No me either Maureen but yes I’d do what you do.
Meals are always a random affair at my house. I had an interesting Moroccan inspired beef mince and fregola dinner the other night. some times i just don’t have time to shop
That sounds rather delicious Tania!
I think most of our meals are pretty random. This sounds like a great outcome from a rushed afternoon of cleaning out your fridge. P.s I’m super jealous of your double door fridge!
I’m rather in love with it Clare!
It’s amazing what you find when you clean out your fridge. How fantastic that you sold your old fridge so quickly and that they were able to collect it so promptly. I love the Spanish flavours of your dinner – great inspiration xx
It worked out so well Charlie!
I had a totally random meal tonight. It’s pouring so I cooked a salmon head in the pressure cooker and made some great dumplings. But it was a bit hit and miss there for a bit! LOL!
Wow that’s a rather interesting concoction!
Love Spanish and my slow cooker so I shall try a version of this, sounds delish. Though I’m more of a thigh girl myself so will substitute.
I too am a throw together a collection of random things for dinner kind of cook. I turned one lamb chop, a couple of floppy carrots, some frozen peas and pasta into a all-round-winning dish for four. As long as you’ve got a decent pantry stocked with herbs, spices, tinned tomatoes and a few other things I reckon you’ve always got a potential meal right there.
Oh yes feel free to substitute Barbara. I’m a bit of a fuss pot when it comes to chicken and will only eat breast. Oh wow that sounds like quite a creation. Yes you’re right as long as you have the basics. Now my challenge is working with new flavours because usually my creations all end up quite similar. I am getting better though.