We had some leftover peppers in the fridge that, in this era of economic downturn, I was guiltily keen to make use of. The people sitting behind me on the bus home had a fun 10 mins watching me google endless combinations of this post’s title, to no avail. I decided to make up my own. It’s got cumin and paprika and chilli and suchlike in it, so is a bit tasty.
If you’re veggie or vegan, substitute the meats for your favourite non-meat stuff.
We’re off to the New Forest with friends this weekend so this is your weekly post. Save it for Saturday, if you want.
You’ll want to gather:
Capsicums – at least one whole (two halves) per person
1 onion, medium and brown
About 15cm length of chorizo, I used picante
2 chicken breasts
Halve the peppers, scoop out the seeds and white stuff but leave the green stem as it’ll stop the filling spilling out. You don’t have to eat the green bit, obv. I mean, you totally can. I wouldn’t….
Chop your onions more or less finely, same with the chilli – I used about half a red one, including seeds.
Finely chop the chorizo.
Slice up your chicken into smallish chunks.
You are now prepped. Congratulations.
Oh, no you’re not, not entirely. Cook your rice, about 1 cup or so uncooked. Drain when cooked, rinse and leave till you need it. Obv this rice-cooking palaver can be going on whilst you chopped up your other ingredients.
Stick your capsicums in a roasting tray, slightly oiled, and shove them into a moderate oven for about 10-15 mins.
While they’re gently starting the slow descent into deathly tenderness, fry off your chorizo over a healthy heat till it starts to brown, then turn the heat down and add the chilli and onion.
Add a splosh of olive oil, cook off for a few minutes till the onion starts to soften, then add about half a teaspoon each of ground ginger and maybe slightly less of turmeric, a level teaspoon of paprika and a good big teaspoon of ground cumin. Cook it off a little while, and you’ll find the oils and juices all taken up by the spices.
Turn the heat up a bit again, chuck in the chicken pieces and cook till about 2/3 done.
Add the rice, stir through till combined and pleasingly coloured. Check for seasoning. I added some at this point.
Turn the oven up to moderately hot, pull your peppers out, and stuff with the filling. You’ll have too much filling for 6 halves but that’s ok cause you can have it for leftovers, like I will be, tonight.
Put a little grated cheddar over the top and chuck back into the oven for another 10-15 mins, till warm and cheesy-brown.
While you’re waiting for them to be done, feed the dog some leftover sausage from the other night. Note how she sits, hovering slightly above the frigid slate tiles. Fair dos. The other night we ate sausages with oven chips, ably cooked by the boyfriend who, god knows how, managed to have the oven chips in ShitOven for upwards of 45 minutes, after which they were still golden and not remotely burnt. We are still talking about that miracle.
Anyway, the whole thing should be ready now. Serve with some sliced spring onion on top. Think about why it looks a slightly lonely meal, whilst also being pleased at how tasty it is.