Sunday, 15 February 2009

Chicken with a Creole rice

We went to a St Valentine's supper but the repas (main meal) was not spicy enough to make your partner draw breath, so I thought I would create the recipe here for you to try with your loved ones!! I'm going to try it too, to see what effect it has on the Captain!

Remove the skin from chicken legs. Cover with olive oil and coat with a rub of "flour, paprika or cayenne pepper, chopped garlic, chopped dried chillies, thyme and salt". Roast, Barbecue or Grill for about 20–25 minutes until cooked thoroughly. Turn frequently.
For the Creole rice, heat olive oil, add chopped onions and garlic, roughly chopped red pepper and celery. Cook for about 2 minutes until softened. Stir in the paella rice, add the stock and canned kidney beans. Bring to the boil. Cover and simmer gently for about 20 minutes until all the stock has been absorbed and the rice is tender. Stir in lots of the chopped parsley, season with salt and pepper , Spoon the rice onto plates with some chicken, garnished with sprigs of parsley. I think it is important to have this dish creamy and saucy, just as one would prefer any dish ... of a man!!

If you eat this, I read that you will also digest protein (chicken), iron, niacin, selenium, vitamin B1, vitamin B6, zinc, calcium, copper, folate, potassium and phthalide from the celery which is believed to help lower high blood pressure. Not bad for the heart then!

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