Chicken and Sausage

I was playing around with another recipe of mine and i came up with this one, it is sort of a stew with noodles.

Chicken and Sausage

Ingredients

1 3lb Chicken cut up
3 cups of cubed pork, about 1 inch cubes
14 to 18 large shrimp or prawns, shelled (keep the shells)
4 to 6 Andouille Sausage, cut into 1/2 inch slices
2 medium onions, one quartered and the other thinly sliced
3 stalks of celery cut in half
6 sprigs of cilantro
1/2 cup Chinese cabbage, shredded
1 chilli of choice, seeds removed and diced
1 lb of Chinese noodles
1/4 cup sesame oil
1/4 cup fresh grated ginger
1 table spoon paprika
3 table spoon soy sauce
salt and pepper to taste

Directions

In a large deep sauce pan add about a quart of water enough to cover the chicken. Add to the pot the shrimp shells, the one quartered onion, celery and the cilantro: bring to a boil, reduce and let simmer for 35 to 40 minutes, covered. Once chicken is falling off the bone, remove from heat. Remove chicken, set aside to cool and strain the stock and set aside.

In a large deep skillet heat oil and saute half of the remaining onion and about half the ginger for about 5 minutes. Now add the pork, brown and remove and repeat with the sausage: set both aside. Drain off most of the oil and set the skillet aside.

Once chicken has cooled, remove from the bone and shred. Place the skillet back over medium heat and return all the cooked meats to the skillet, saute until rewarmed. Next add all the remaining ingredients, with the exception of the shrimp and the soy sauce, to the skillet, along with 2 cups of the reserved stock. Reduce heat and cover for 30 minutes. With 5 minutes to go add the shrimp and the soy sauce.

While the stew is simmering cook the noodles as per the package. I cook the noodles with a cup of the reserved stock.

Once all done, spoon noodles into the bottom of the serving bowls, followed by the stew. Garnish with cilantro and serve.

Enjoy Cooking

Spicy Chicken

I have received a number of request for a spicy chicken dish. I came up with recipe a few years back and it delivers a kick, enjoy.

Spicy Chicken

Ingredients

1 3 to 4lb chicken cut up
4 tomatoes, diced and seeded
3 onions, diced
1 cup of chicken stock
6 chilies of choice, diced and seeded, I used Ancho
4 to 6 cloves of Garlic
1/4 cup of olive oil
2 table spoons of red wine vinegar
6 pepper corns
4 whole cloves
1 teaspoon salt
1/4 teaspoon cumin seeds

Directions

Heat chicken stock in a sauce pan until it boils, removed from heat and add the chilies and let them steep for 30 minutes.

After 30 minutes pour into a blender or food processor and puree until smooth. Next add the cloves, cinnamon, peppercorns, salt, cumin seeds, garlic, 2 of the onions, vinegar, tomatoes and puree until smooth paste.

In the same sauce pan heat one table spoon of the olive oil and then add the sauce and stir until the sauce is nice and thick. Remove heat.

In a large skillet heat the remaining olive oil and then add chicken and brown on each side about 15 minutes. Mean while preheat oven to 375 degrees.

Place brown chicken in a deep casserole and pour sauce over it, cover and bake for about 35 to 40 minutes until chicken is done. Uncover and garnish the remaining onion, and serve. I serve this with a buttery saffron rice.

Enjoy Cooking


1/4 ground cinnamon