Puree of chili and fried chicken
Chicken drumsticks
10, cleaned
Onion
1 medium, diced
Parsley
¼ cup chopped
Scallion
1 cup, sliced
Thyme
½ tablespoon. Chopped
Rosemary
½ tablespoon. Chopped
Lemon
½ juice
Black pepper
1 tablespoon
Garlic
1 tablespoon
Bouillon cube
1 tablespoon
Anise
Salt to taste
Add ½ of water and cook for 35 min and fry until golden on both side
Put the corn flour in a dry pan, grill it by turning regularly with a spatula for 20 minutes, then reserve.
When the flour takes a “café au lait” color, remove it from the heat and reserve it.
If you are roasting too much flour, it does not matter because you can keep it in an airtight container.
Chicken bouillon
4 cups
(If you don’t have enough stock add water)
Mix 1 cup of water, 1 cup of the roast the corn flour and set aside
Tomatoes
1 tablespoon, paste
Tomatoes
4 tablespoons, puree
Salt to taste
Pinch of baking soda
Add the mixture of water, roast the corn flour and mix thoroughly
Reserve 1 cup of the boiling mixture
Add 2 cups of the roast the corn flour
If it is not soft enough for you add the broth on the side
Mix and cover for a 7 min
Tag: Chicken
Chicken & Rice
Chicken & Rice
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Scallions
½ cup, chopped
Parsley
¼ cup, Chopped
Bay leaf
Salt to taste
Cube (optional)
Chicken thighs
8 bone-in skin-on
Marinate the chicken for at least 4 hours
Heat ¼ cup of oil in a large skillet. Sear the chicken.
Bake at 400°F for 25 to 30 minutes.
Remove the chicken and Set aside
Onion
1 large, sliced
Cook until just turning translucent, Cook for 5 mins
Jasmine Rice
2 cups
Fry the rice for 7 min
Water
4 cups
Mixed vegetables
1/2 cup, frozen
Bring to a boil
Salt
To taste
Bay Leaf
Return skillet to heat until the liquid just starts to boil.
Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes
Remove from oven, allow to rest for 5 minutes before serving
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Paprika rice with shrimp & chicken
Paprika rice with shrimp & chicken
Scallions
½ cup scallions, chopped
Parsley
¼ cup parsley
Ginger
1 tablespoon, dry powder
Garlic
2 tablespoon, dry powder
Paprika
¼ cup of paprika, dry powder
Chili
1 tablespoon, dry powder
Canola oil
¾ cup
Water
1 tablespoon
Mix for a min or 2 and add to
Shrimp
15 Jumbo, cleaned
Chicken thighs
5 medium, cleaned
Chicken drumstick
5 medium, cleaned
Marinate for at least 4 hours
Add ¼ Canola oil to the pan and cook the shrimps for 3 min on each side
Set aside
Sear the Chicken for 3~5 min on each side
Onion
1 large, sliced
Cook for 5 mins
Tomato paste
1 tablespoon
Water
4 cups
Rinse your blender with the water and add it to the chicken
Bring to a boil
Remove the chicken and Set aside
Baking soda
Pinch
Salt
To taste
Mixed vegetables
1/2 cup, frozen
Jasmine Rice
2 cups
Bay Leaf
1 Whole
Jamaican Hot Pepper
4 whole
Plantains
2 ripe, sliced
Pinch salt
Ginger
1 tablespoon, dry powder
Paprika
1 tablespoon, dry powder
Add the chicken and the shrimp
Fry the plantain and serve with the rice
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Chicken tangine
Chicken tangine
Saffron water: A large pinch of saffron + 1 cup of warm water. You can store up to 1 month in the fridge.
1.5 kg chicken (cut into pieces)
1 teaspoon of saffron water.
The pulp of 1 large preserved lemon (or 2 small ones)
A handful of fresh cilantro and parsley
2 large garlic cloves
2 teaspoons ground paprika
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon of pepper
2 tablespoons of Cube
Cover and refrigerate for at least 1 hour or overnight.
Ingredients for the tagine:
2 onions
Chicken
Pinch of salt and ground turmeric
Cover and cook for around 15 minutes.
The pulp of 1 lemon preserved
The skin of 1 preserve lemon (cut into quarters)
Do not cover the tagine, and continue cooking for another 15 minutes or so, until the liquids have evaporated and the sauce has thickened.
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