1 minute read
Handy hacks
by Asda
@beatthebudget’s Mimi Harrison helps us to save the pennies and pounds with her waste-saving tips and hints
Beat the Budget’s one-pot chicken and tomato rice
Low-energy and at just 84p a serving, Mimi’s dish is a cost-saving idea you’ll love. It saves on the washing-up, too.
Makes 4 Ready in 35 mins
Faff factor
• 5 chicken thighs
• 1 onion, finely diced
• 2 tsp paprika
• 500g passata with garlic
• 500g frozen mixed vegetables
• 200g easy cook long grain white rice, rinsed until the water runs clear
• 700ml chicken stock (2 cubes)
• Fresh coriander
• Sprinkle of chilli flakes (optional)
• Black pepper
1 Put the chicken thighs skin-facing down in a large/deep non-stick frying pan on a medium/low heat. Gently fry for 10 minutes, until the fat renders from the chicken skin, and the skin is golden.
2 Flip chicken, cook for a further 5 mins.
3 Set the chicken aside. With a spatula, unstick any brown bits of meat from the bottom of the pan, leaving them in the pan to intensify the flavour. Add onion,
Did you know?
We bin a staggering 29 million slices of bread each year, yet there are so many uses for leftover loaves. Make breadcrumbs and fry in olive oil until golden for a crunchy pasta topping (delicious on mac ’n’ cheese), or freeze for future dinners like the fishcakes. Cut into cubes, fry in butter, sprinkle with sugar and cinnamon and serve with tinned fruit (Asda’s own starts at 90p) and ice cream.
Thrifty fixes
Leftover mash is so versatile. Mix with fish – tinned tuna or salmon, or smoked haddock, work beautifully. Shape into patties and coat with breadcrumbs before frying or you can stir through soup to thicken.
and cook in chicken fat until softened.
4 Add the paprika and fry for a minute before adding the passata, frozen vegetables, rinsed rice and chicken stock. Stir, then add the chicken to the pan, without submerging the crispy chicken skin. Cook for 18 mins.
5 Remove the chicken thighs and stir one last time. Top with the chicken thighs to serve, a sprinkle of fresh coriander and a pinch of chilli flakes.
