My Melbourne Thermo

Melbourne Thermomix Recipes

Spanish Style Chicken

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This is a tasty all in one dish, using your Varoma.  Everyone loves to use their Varoma to create and all-in-one dish, especially when it only takes 15 minutes to prepare and included loads of vegetables.

In this recipe, the chicken thigh fillets are cooked whole to preserve the texture.  For those of you who are a bit fussy about the texture of your meat, then I suggest you give this method a try. You might also notice that the onions are chopped at  Speed5, rather than Speed 7, which is more common in traditional Thermomix recipes.  This step, in combination with cooking them at 120’/Varoma temperature and for a longer period, makes sure you don’t get that raw acidic taste which sometimes occurs.

Spanish Chicken - My Melbourne Thermomix

 

 

Spanish Style Chicken
 
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Serves: 4-6
Ingredients
  • 150g couscous
  • 100g frozen peas
  • 1 onion, peeled and halved
  • 2 cloves of garlic, peeled
  • 1 tbsp olive oil
  • 2 carrots, chopped
  • 1 capsicum, de-seeded and quartered
  • 400g can of tomatoes
  • 400g can of chickpeas (or 1 cup precooked chickpeas)
  • 1 tbsp stock concentrate
  • 2 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp ground coriander
  • 1 tsp crushed chili (optional)
  • 2 potatoes, approx 300g, cubed into 2cm cubes
  • 500 - 750g small chicken thigh fillets
  • 1 head of broccoli, chopped into florets
  • ½ cup pitted green olives
  • Mint and coriander, finely chopped for garnish
Instructions
  1. Place couscous and frozen peas into a small bowl, add warm water to pre-soak.
  2. Place onion and garlic in TM bowl and chop 4secs/sp5
  3. Scrape down bowl and add oil. Saute 4mins/Varoma/Sp2
  4. Add carrots and capsicum and chop roughly 3secs/sp4
  5. Add tomatoes, chickpeas, stock concentrate, spices, potatoes and stir with spatula to combine
  6. Place chicken fillets on top of ingredients and place lid in place
  7. Cook 17 mins/Varoma/Reverse/Speed soft
  8. Whilst your chicken is cooking prepare the Varoma. Line the Varoma tray with baking paper and slash some slits in the paper, scrunch and wet. Lay paper out flat on tray.
  9. Place brocolli florets into Varoma bowl and spread couscous and peas onto paper on Varoma tray. (Doing this whilst your chicken is starting to cook saves you time and gets the meal under way)
  10. Place Varoma in position.
  11. After 17 mins, remove the Varoma. Cook chicken for another 6mins/100'/Reverse/Speed soft
  12. Stir olives through chicken and serve couscous and broccoli on plate, add chicken and garnish with mint and coriander