RECIPE: Mexican Chicken and Rice

When I published a snap of this dish on Instagram it got some lovely attention so I thought I’d write it up for you guys.  For any Slimming World types out there, this is complete syn free on Extra Easy.

(Serves 4)

8 bone in chicken thighs, skinned chicken 1
Low-calorie cooking spray (I always use Fry Light)
1 large onion
3 garlic cloves
2 tsp ground cumin
1 tsp smoked paprika
1 tsp chipotle chilli flakes (I just used my lazy chilli!)
300g dried basmati rice
2 each of red, yellow and green peppers, deseeded and thinly sliced
650 ml boiling chicken stock
400g canned kidney beans, drained and rinsed
200g frozen peas
Fresh parsley
Lime wedges

Step 1
Preheat oven to 190, fan/170, gas 5.
Spray the chicken with the spray and place in a large frying pan over a high heat. Fry the chicken for 6-8 minutes until browned all over. Transfer to a plate and set aside.

Step 2
Lower the heat and re-spray the pan with the spray.
Fry the onions for 6-8 mminutes.
Stir in the garlic, cumin, smoked paprika, chilli flakes and rice and fry for 1 minute.

Step 3
Spoon the mixture into a shallow ovenproof dish.
Add the chicken, peppers and stock.
Cover with foil and bake for 20 minutes, or until most of the stock is absorbed.

Step 4
Stir in the kidney beans and peas.
Recover and bake for 8-10 minutes or until cooked.
Scatter with parsley and serve with lime wedges for squeezing over!

Job done!

Admittedly, I tweaked it a bit in my version… there just wasn’t enough space for the kidney beans so I left them out and I’m trimmed down the quantities to account for the fact it was just 2 of us (and some left overs for lunch).  We ate all of the chicken for dinner so I just whizzed up some bacon to add for lunch.

chicken 2

Super Busy Mum
Gym Bunny Mummy

Independent play and pretend cooking

This evening after work Sprog and I had a lovely play session. I desperately needed to get dinner on and he needed to do something active because he’d had a bit of TV time when I’d got home.

So I had a brain wave. Ages ago, I made Sprog some sensory pots. I simply grabbed some plastic pots and some craft bits, bunged the different bits inside pots and voila, I had sensory shakers!

Today, we went further. O yes. I think it was on our handy NHS email that toddlers may enjoy copying what we’re doing. So I got some pots out, I got the plastic shakers out and gave him a couple of the measuring spoons. I sat with him on the kitchen floor and we experimented with playing dishing the stars into the pots.

Sprog was honestly enthralled, so much so that he didn’t notice when I stood up and started dinner and played solidly for at least 20 minutes. I had to prise the pots from his hands to be able to eat his dinner!

We shall definitely be doing this again!





Fun with Falafels


This morning I got my bake on. It’s very uncharacteristic of me and shall be happening quite alot this week which is possibly unfortunate for my long suffering family.

I turned my hand to Falafels! I don’t think I’ve ever even eaten them before so I wasn’t expecting greatness. In fact, the recipe that I followed was very straight forward and included my favourite kitchen implement… The whizzer!!  Better known to actual domesticated cooking people as a hand blender (I had to check the box to see what it’s actual name is).


The finished article took shape simply and easily. They grilled perfectly well and kept out looking quite tasty.

I was more than pleased at the reception they received at lunch time too. I made them into little hand sized nuggets and sprog demolished them in large quantities!


Tasty Tuesdays on