I’ve got this recipe from the guys @ sortedfood.com. This is a really simple and super tasty recipe everyone can make! It is done in minutes, this requires NO TIME at all. So the only thing that’s left here for me to say: TRY THIS NOW! 😀
- ± 150 gr of basmati rice
- Chicken stock cube
- pinch of turmeric
- 1 onion
- 1 clove of garlic
- 1 red pepper
- 1 green pepper
- shot of oil
- 1 big chicken breast
- 1 tbsp of paprika powder
- 1 packet of coriander, chopped
- 2 bananas
- bring a pan of salted water up to the boil and crumble in the stock and turmeric.
- pour in the rice and simmer until the rice is just cooked, then drain and leave to dry out for a few minutes if you have the time.
- cut the chicken into bite size pieces
- fry the chicken in a large pan where you can fit all the ingredients in with a shot of oil
- peel and dice the onion, crush the garlic and cut the pepper up pretty small.
- add them all in to the pan when the chicken is almost cooked and fry until softened.
- add the paprika.
- peel the bananas and cut them into diagonal slices.
- add the drained rice and herbs to the onion and pepper pan with the chicken, then stir well over the heat until it’s hot, taking care not to mash up the rice too much.
- add the banana right at the end so it can warm through.
Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!
- 2 chicken breasts, cut into small chunks
- 1 avocado, peeled and cut into 1 cm cubes
- 1 mango, peeled and cut into 1 cm cubes
- 1 large carrot, peeled and finely sliced
- 1 packet (6 or 7) of baby corn, finely sliced
- 1 clove of garlic, peeled, finely chopped
- 1 chili, deseeded and finely sliced
- 150 gr basmati rice
- 1/2 lemon
- 1 small bunch of coriander, finely chopped
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- sunflower or peanut oil
- Boil the rice, then drain it and rinse it with cold water
- In a large, high edged pan or pot; heat up some oil and fry the chicken
- When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
- Add the rice and let it warm up a little bit, not too much!
- Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
- Mix everything and serve!
Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!
Ingredients for 2 persons:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
Equal amounts of chopped onion, celery and carrot
- 2 small/1 big clove of garlic, finely chopped
- Few sprigs of thyme
- 2 bay leaves
- optional: 3-5 sage leaves, finely chopped
- 4 normal sized tomatoes, cut into 1,5-2 cm cubes
- 35 gr of tomato paste
- 1 small handfull of freshly grated parmesan
- 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
- 1 big or 2 small chicken legs
- 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
- Salt & pepper
- Olive oil
- Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
- Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
- When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
- In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
- After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
- After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
- If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
- Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
- When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
- Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
- Whenever the pasta is ready, drain it