COOKING AND CULINARY
05/02/2012 Natasha M three recipes for cooking
mango chicken with rice
garden salad (side)
mushrooms with onion

Mango Chicken with Rice

  • 2 tablespoons olive oil
  • 6 skinless chicken thighs(NM: I prefer to take corn fed or free range chicken drumsticks skin on)
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups water
  • 1/2 cup uncooked white rice
  • 1 cup mango - peeled, pitted, and chopped
  • 1/2 cup chopped fresh cilantro (NM: I took just parsley from my garden)
  • 1 green onion, chopped
  • 1 tablespoon minced fresh ginger root (NM: I took dried ginger)
  • 1 teaspoon red curry paste(NM: I took African curry spice)
  • 1 teaspoon chicken broth(NM: I took Vegeta)
  • 1 teaspoon tarragon vinegar(NM: I took Italian red wine vinegar and Vietnamese lemon
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
  2. Heat the olive oil in a large skillet over medium heat, and cook the chicken thighs in the hot oil until lightly browned on both sides, about 3 minutes per side. Stir in the onion, and cook and stir until the onion begins to turn translucent, about 3 minutes. Stir in the garlic, and cook and stir an additional minute. Remove from heat.
  3. Mix the water and rice together in the prepared baking dish, and combine the chicken, onion, and garlic, with any pan juices, with the rice. Stir in mango, cilantro, green onion, and ginger. In a small bowl, mash the red curry paste with the chicken broth and tarragon vinegar to make a thin paste, and stir into the dish. Cover the dish with foil.
  4. Bake in the preheated oven until the vegetables are tender and the rice is cooked, about 1 hour.
NM: I cooked this dish on the stove not in the oven.
Note: recipe was taken from All Recipes webiste: http://allrecipes.com/recipe/mango-chicken-bake/detail.aspx
Simple Garden Salad

1 large tomato
2 leaves of lettuce
1/2 cucumber
1/3 white onion
2 spring onions
2 garlic cloves
marinated black olives
green capsicum
a juice of 1/4 large lemon
2 table spoons of cold pressed olive oil
no-salt spice

Directions:

Cut all the ingredients in small cubes, add lemon juice, salt and olive oil. Let it stay for about 1/2 an hour and it will be ready to eat.
Mushrooms with onion

1/2 pack of enoki mushrooms
white button mushrooms (around 6)
2 spoons of olive oil
1 medium onion

Directions:
Place all the ingredients into a frying pan and steam for about 10 min.

The smell from this dish is unbelievable! Enjoy it!
The above recipe should be enough for 3-4 people
Displaying page: Good Advice Magazine >> Food and Drinks >> Cooking and Culinary >> 06
Cooking and Culinary other articles:  <<  19  18  17  16  15  14  13  12  11  10  09  08  07  06  05  04  03  02  01  00