Chicken Taco Chilli

Chilli is a great dish to enjoy on cold winter evenings. I came up with this recipe in an attempt to find a type of chilli that I enjoy. I love the idea of succulent beef chunks in a rich, spicy tomato sauce, but when it arrives on the table, I’m always disappointed. I’m not sure if that says more about my fussiness or my cooking!
This chicken taco chilli recipe is a great Mexican take on a traditional classic. The additional ingredients really take this dish to a whole other level that I feel regular chilli recipes really lack.
I can’t wait until the clocks go forward! These pictures were taken using the mother-in-law’s daylight lamp and just seem to give the photos a hint of blue. Bring on summer!
1 chicken breast
1/2 onion
1 garlic clove
1/2 red pepper
1/2 cup kidney beans
3tbsp sweet corn
1/2 cup chopped tomatoes
2tbsp tomato paste
3tbsp taco seasoning (I used this recipe for home-made taco seasoning – it’s my favourite!)
1. Place the chicken in a saucepan and add enough water to just cover the chicken. Bring to a simmer and cook for between 20-30 minutes. When fully cooked, drain the water and shred the chicken with two forks.
2. Chop the onion, garlic and red pepper and fry over a medium heat for 10 minutes. Add the kidney beans, sweetcorn, chopped tomatoes, tomato paste and taco seasoning. Let simmer for another 10 minutes.
3. Add the shredded chicken and cook for a final 10 minutes, stirring regularly.

Papas Arrugadas / Canarian Potatoes

Papas arrugadas are a common staple in Canarian food. The name literally translates into English as ‘wrinkled potatoes’ which doesn’t sound appetising at all, so they’re usually given the nickname ‘Canarian potatoes’.
Papas Arrugadas |
This ‘recipe’ looks a bit simple and obvious at first – everyone knows how to boil potatoes, right? – but the difficult part of making papas arrugadas is getting the ideal water to salt combo to ensure that your potatoes are wonderfully salty, almost crispy on the outside whilst keeping the insides tremendously soft and fluffy.
Papas Arrugadas |
After much trial and error, I think I’ve found just the right amount of salt and water to make the perfect potatoes. This recipe serves two but can easily be increased or decreased to suit you. Just remember that if you alter the amount of water, you must change the amount of salt accordingly.
Papas arrugadas are delicious on their own, but they are traditionally served with homemade red mojo sauce and green mojo sauce.

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8-10 Canarian Potatoes
500ml water
5 level tbsp sea salt
1. Scrub each of the potatoes and place them in a large saucepan with the water over a medium-high heat.
2. When the water begins to boil, add the salt and stir. Keep an eye on the potatoes and sit them every five minutes.
3. After 20-25 minutes, the potatoes should be cooked, but slowly prick one with the tip of a knife to be sure – there will be almost no resistance against the knife when they are cooked.
4. Drain the water from the pan and turn off the heat. Leave the saucepan with the potatoes on the hob to dry – you’ll know they are ready when the skins are shrivelled and the potatoes have taken on a salt-crystallised grey colour.

Turkey and Cranberry Casserole

I came up with this recipe shortly after Christmas as a creative way to use up the left-over turkey. The cranberry sauce really makes this dish something special. It’s never going to win any beauty contests, but it tastes to fantastic that I don’t care!
Turkey and Cranberry Casserole |
A layer of chopped vegetables – such as parsnips, Brussels sprouts or carrots – would work really well in this recipe, but Boyfriend wouldn’t let vegetables near the casserole.
Turkey and Cranberry Casserole |
This recipe serves two, but can easily be changed to serve more or less people.
300g cooked, sliced turkey
200g potatoes
50g Soft cheese
Handful of chives
150g pre-made stuffing
50g frozen cranberries
50g sugar
150ml red wine
1. First, make the cranberry sauce layer. Place the frozen cranberries, in a saucepan with the sugar and red wine over a medium heat. Leave to simmer for 15 minutes before pouring into a baking dish.
2. Layer half of the turkey slices on top of the cranberry sauce. Spread the stuffing on the turkey and top with the rest of the turkey slices.
3. Preheat the oven to 180C and peel and chop the potatoes. Place in boiling water for around 20 minutes until they are soft.
4. Thoroughly mash the potatoes then add the soft cheese and continue to mash until well blended. Finely chop the chives and add into the mashed potato. Mix well before spooning on top of the turkey slices.
5. Place in the oven for around 20-30 minutes.