Experimenting with different fillings for giant Yorkshire puddings is a lot of fun and the number of different types of stews or stir fries which can be added is virtually infinite. Previous examples shared on this site include Venison Curry in a Turmeric Pudding and Steak, Kidney and Ale Stew in a Plain Pudding. This idea is probably even more adventurous and the idea actually came about when I discovered that my local supermarket had run out of tortilla wraps, which were originally going to be used to contain the spicy chicken and peppers combination. That initially irritating discovery proved to be a blessing in disguise as the idea worked out a treat.
Ingredients (Serves 1)
- 2 medium chicken thighs
- Salt and pepper
- Vegetable oil
- 2 small eggs
- Whole milk in equivalent volume to eggs
- All purpose (plain) flour in equivalent volume to eggs
- 2 teaspoons hot fajitas spice (1 for pudding, 1 for chicken and vegetable combination)*
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- ½ medium size and strength red chili
- 1 small onion
- 1 tablespoon freshly chopped cilantro (coriander leaf)
*In some supermarkets, fajitas spice is available in a dizzying number of varieties. If using a milder variety, you may wish to add one and a half teaspoons to the chicken and peppers.
The chicken thighs firstly have to be cooked and cooled. If you want to save time in this respect, you may choose to buy them already cooked but if as in this instance you have bought them raw, start by getting your oven heating up to 400F/200C/Gas Mark 6.
When the oven is heated, season the chicken thighs well on their under (skinless) sides with salt and pepper and lay them on a lightly oiled roasting tray. Season the skin sides with salt to help the skin crisp up and make it easier to remove after cooking. Place the tray in to the oven for twenty-five to thirty minutes.
When the thighs come out of the oven, pierce each one at its thickest part with a metal skewer or fork and check the juices run clear. If not, cook for five more minutes and test again in the same way. When you are satisfied they are fully cooked, lift them to a plate with a spatula, cover and leave them to cool completely.
This easy way of measuring out the Yorkshire pudding batter ingredients in equal quantities sees the eggs firstly broken in to a porcelain ramekin. Two identical ramekins are then filled to exactly the same level with the milk and flour respectively.
Pour the eggs, milk and flour in to a mixing bowl and season with one teaspoon of the fajitas spice and a little bit of salt. Whisk either with a balloon whisk or a fork until the ingredients are fully combined and refrigerate while you heat the oven and cooking dish.
Pour a tablespoon or so of oil in to the base of a seven inch diameter casserole dish and place it in to your cold oven. Start the oven and the dish heating to 450F/220C/Gas Mark 8.
When the oil is heated and being sure to wear protecting gloves, lift the casserole dish from the oven (closing the oven door again) to a heatproof surface. Take the Yorkshire pudding batter from the fridge and pour it carefully in to the hot oil in one smooth motion. Return the dish to the oven. Cook for twenty-five to thirty minutes, being sure not to open the oven door during this time or you risk the pudding collapsing.
Peel the skin from the chicken thighs and discard. Pluck the meat from the bones in small bite sized pieces before also discarding the bones.
Seed the bell pepper halves and slice to a width of around half an inch. Seed the chili and finely slice. Peel the onion and half it down through the central core before laying each half flat on your chopping board and slicing across the way that the slices can then be separated in to strands.
Five minutes or so before the Yorkshire pudding is due to come out of the oven, pour a couple of tablespoons of vegetable oil in to a large frying pan and bring it up to a high heat. Add the peppers, chili and onion. Season with salt and pepper and the remaining teaspoon of fajitas spice. Stir fry for a couple of minutes - still on a high heat - with a wooden spoon until the peppers and onion strands are just starting to soften.
Chicken pieces are added to the softened peppers and onion in the frying pan
Add the chicken pieces to the frying pan and stir fry for a further minute to ensure they are fully reheated all the way through.
The cilantro should be added to the pan only at the very last minute and stirred evenly through the mix.
Take the spiced Yorkshire pudding from the oven and use a large slotted spoon to lift it to a deep serving plate. Try to ensure all the oil is poured off and back in to the casserole dish. Use a slotted spoon again to lift the spicy chicken and peppers mix in to the center of the pudding and serve immediately.