This is a slightly different version of a sweet and sour “Chuck & Bung”. I really like the warmth from the chilli and using the pineapple juice makes this a really juicy family meal. Try it – you will love it!
4 Skinless Chicken Breasts
2 Medium Onions
2 Peppers (any Colour)
225g can Water Chestnuts, Drained.
3 Cloves Garlic
1 Small piece of fresh Ginger
Freshly Ground Pepper
640g of Tinned pineapple in Juice
4 Tbsp Corn Flour
4Tbsp Dark Soy Sauce
4Tbsp White Wine Vinegar
4Tbsp Soft Light Brown Sugar
4Tbsp Tomato Ketchup
1 Tsp Dried Chilli Flakes
Small Bag Basmati Rice
- Put oven on to 200C/ 180 fan/ Gas 6.
- Chop the chicken into bite size pieces using Forged Cutlery Knife on the Cutting Board. Add to the Rectangular Baker.
- Using a knife, peel the onions and cut into quarters. Finely chop using Food Chopper. Add to the Rectangular Baker.
- Using a knife, cut the peppers into 3cm pieces. Add to the Rectangular Baker.
- Open water chestnuts using Smooth Edge Can Opener and drain using Stainless Colander. Slice water chestnuts horizontally using the Knife. Add to the Rectangular Baker
- Crush the garlic directly into the baker using the Garlic Press.
- Grate the ginger directly into the baker using the Microplane Fine Grater
- Add freshly ground pepper using Grinder.
- Open Pineapple tin using Smooth Edge Can Opener. Drain the pineapple using Stainless Colander pouring juice into Easy Read Measuring Cup.
- Using large Adjustable Measuring Spoon add 4 tbsp of corn flour to Classic Batter Bowl. Add 3 tbsp of pineapple juice and mix to a paste using Mini Mix ‘N Scraper.
- Add the remaining juice to the Batter Bowl, and add the water using the same measuring cup
- Using Mini Easy Read Measuring Cup and both Adjustable Measuring Spoons add all remaining ingredients (except for rice) into the Batter Bowl.
- Add the sauce to the baker. Mix together using Small Mix ‘N Scraper.
- Place in oven for 30 mins – until bubbling nicely.
- Boil full Kettle. Using Large Easy Read Measuring Cup add 2 cups of rice and 4 cups of boiling water to Rice Cooker Plus. Place in Microwave for 15 mins or until all the water is absorbed.
Filed under Chicken, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic, Ginger, Microplane Grater, Pineapple, Rectangular Baker, Rice, Rice Cooker, Stoneware
This is a really, really tasty risotto that even my meat-loving family enjoy!! It is also really, really easy because it is another “Chuck and Bung” recipe where all ingredients are chucked in the Stoneware or RokCrok and then bunged in the oven… no stirring required at all!
250-300g cherry tomatoes
1 garlic clove
Baby spinach (good handful)
2 small red onions
1 small red pepper
6 small mushrooms
2 sticks celery
225g risotto rice
250ml white wine
450ml boiling water with a vegetable stock cube added (I like Knorr Stockpots)
2 teaspoons sundried tomato paste
50g piece fresh parmesan plus 25g to shave over
- Preheat oven to 180/160fan/Gas 4
- Using Food Chopper, finely chop onions and celery. Slice peppers and mushrooms with Utility Knife. Place in Large Micro Cooker with the butter, put lid on and microwave on high 2 mins. Take out and stir. Cook on high another 2 minutes until vegetables are softened.
- Measure stock and wine in Classic Batter Bowl and add with rice and vegetables from micro cooker to Deep Covered Baker or RokCrock. Press in the garlic with the Garlic Press. Slice cherry tomatoes in half and stir in with sun dried tomato paste and a grind of salt andpepper.
- Put Deep Covered Baker in oven for 40-45 mins until rice is cooked.
- Stir in grated cheese and spinach. Shave over remaining parmesan with Garlic Slicer and drizzle over a little olive oil.
This is an amazing revelation. There is another chorizo risotto recipe on here which can be made in the microwave. Last night, for the first time, I tried it at a Pampered Chef show in the oven. No stirring, no faffing, just Chuck in the ingredients and Bung in the oven! It worked perfectly and was absolutely delicious. So here it is just for you!
- 2 onion, (about 100 g prepared weight)
- 350 g Arborio risotto rice
- 2 tablespoon olive oil
- 200 g dry-cured Spanish chorizo sauasge, diced
- 2-3 cloves garlic, pressed
- 1.5 l hot chicken stock
- 130 g sun-dried tomatoes packed in oil (drained weight), drained
- 80 g Parmigiano Reggiano cheese
- 2-3 tablespoon finely chopped fresh parsley
- Finely chop onion using Food Chopper.
- Dice sun-dried tomatoes on Cutting Board using Utility Knife.
- Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
- Put in oven at 200C with the lid on.
- Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
- Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
- Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.
Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)
Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g
Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.
Substitute the hot chicken stock with hot vegetable stock, if desired.
8th April 2014: Update…. I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done. Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!
© 2014 The Pampered Chef used under license.
Susie Evans Independent Director for the Pampered Chef
Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato