Lemony Chicken, Prawn & Chorizo Jambalaya
So last week I came from Nairobi feeling like I did not have much to post on. I had no idea what to cook or what to try. I looked into my freezer in confusion!!! When I saw the packet of cocktail prawns I remembered an article in Januray’s GoodFood and another in February’s issue.
In the January’s issue they had a chicken and chorizo jambalaya and in February’s they had a lemony prawn and chorizo rice pot. I decided to marry the two and see how it came out. The end product reminded me a lot of the Spanish Paella and after doing some research I discovered that the jambalaya is a Caribbean dish that has its roots in Spanish and French cuisine so that explains the similarities. I made mine with way too much chilli so it was a bit hard to eat but I still enjoyed the flavours.
The best thing about this dish is that it’s a one pot meal; you do not need to make anything else on the side as the dish is complete by its self. HAPPY COOKING!!!
Ingredients
- I tablespoon of olive oil
- 1 chicken breast
- 200gms peeled prawns
- 75 gms chorizo ( I used 2 spicy pork sausages, but you can get chorizo at the Deli in the supermarket)
- 1 onion sliced
- 1 red pepper, thinly sliced
- 2 garlic cloves, crushed
- 1 red chilli, chopped ( more or less depending on personal taste)
- ½ teaspoon turmeric
- 200g can tomatoes
- Zest and juice of 1 lemon plus extra wedges to serve.
- 500ml hot water ( if you can get chicken stock the better)
Instructions
Heat oil in a large frying pan and brown the chicken for about 5-8 mins until golden. Remove and set aside.
Add in the onion and cook until soft. Add in the pepper, garlic, chorizo and chilli.
Stir the chicken back in, add the turmeric with the rice, add the tomatoes and ensure the rice is coated. Pour in the water, cover and simmer for about 15-18mins.
Uncover then stir. The rice should be almost tender. Stir in the prawns and a little more water if the rice is too dry.
Cook for about 2 or more minutes until the prawns are pink and the rice is tender and cooked.
Stir in the lemon zest and juice. Serve immediately. HAPPY EATING!!!!
https://www.themothershipvillage.com/lemony-chicken-prawn-chorizo-jambalaya/
KARAGE CHICKEN
When I first had Japanese food MANY years back I really hated it. My dad had taken the family to some restaurant in Hurlingham to welcome my aunt Ciru back home. All I remember from that night is how me and the toilet bowl were best friends for the night. I cud not stand the food especially the thought of having raw food. Years later I was introduced to more “African” friendly dishes (read fully cooked) I was introduced to sushi rolls with cooked fillings and also to Karage and some saucy chicken wings whose names I do not remember, from there at least I have been able to move to the more experimental foods.
Anyway as I had posted last week I asked my Japanese colleague Tomoko to teach me and my gals a few Japanese dishes and in addition to Teriyaki Chicken she also taught us this dish that Liz kept calling Karanga (dry fried meat in Swahili). It was really good. We ate it with just a bit of mayonnaise and rice and it was really good. Hope you like it too. HAPPY COOKING!!
2 chicken fillets (butterflied)
· 1 egg
· 2 tablespoons Sake ( you can use sherry if you do not have, but you can buy from Health You stores)
· 1 ½ tablespoons soy sauce (Tomoko swears by Kikkoman brand)
· 1 teaspoon of sesame oil ( if you do not have regular oil will do)
· 1 teaspoon garlic
· 1 teaspoon ginger
· 1 ½ tablespoon of corn/potato starch (if you do not have replace with corn flour or regular flour)
· 1 tablespoon of all-purpose flour
· Oil for frying
Ingredients Instructions Mix the Sake, garlic, ginger, soy sauce and oil in a bowl.
Cut the chicken up into cubes and place into a zip lock bag. Pour the sauce into the bag and mix up well. ( if you do not have the zip lock bag you can mix this up in a bowl. Refrigerate for 30mins.
Break the egg and whisk it, add it into the zip lock bag and mix well. Refrigerate for a further 30mins.
Remove the chicken from the sauce and drain out excess fluids. Mix the corn starch and flour and place the chicken in the flour and toss till well coated
Heat the oil till hot. Place the chicken in the oil and cook till slightly brown. Remove and set aside. Cook till all the chicken bits are browned then return them to the hot oil ( start with the ones you first removed)
Cook until completely cooked. ( this makes the chicken crispier). Serve hot. HAPPY EATING!!!
