Friday, August 14, 2009

con-Fusion....Mexican and Indian

I was brought up with having gravy with rice almost everyday....my mom would cook fish curry, chicken curry, beef curry or masak lemak this or that, asam pedas etc ...to go with every meal.

This flavoured rice cooking...takes the hassle out of preparing 'gravy' for the rice... my taste bud has changed quite tremendously over the years... coupled with finding an easier way to cook (I rephrase... lazy cooking but still edible!!!)

Cajun Chicken with Orange Pilaf

  • 3 chicken breast - marinate wih cajun spice
  • 2 cup of long grain rice
  • 2 oranges - 2 tablespoon of orange rind and juiced (1 cup)
  • 1 1/2 cup of chicken stock or water
  • 1 cup frozen peas
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • Salt and pepper
Rub the cajun spice on the chicken.. and marinate for at least 1 hr in the fridge. Marinate overnight will enhance the flavour...Heat up a skillet or frying pan. Spray oil onto the chicken. Cook until it is golden brown on both sides. Place the chicken on a plate and cover with aluminium foil. Let it rest for 5 minutes.
Note: As the chicken breast is quite thick...make sure to score the chicken so that the 'inside' will be cooked too.
For the rice: Saute the onion and garlic until soft in 2 tablespoon of oilve oil. Add chicken stock, orange rind and orange juice. Season with salt and pepper. Assemble rice, the orange stock and peas in a rice cooker and pressto the button...

Serve the sliced chicken on top of the orange pilaf. Serve with any steamed vegetables
~sfi
Note: 1 cup to a 250ml measurement

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