Wednesday, May 13, 2009

Orange food

I made this groovy mix of things i just kind of had in the fridge. The chicken sauce-reicipe is the best (non-indian) chicken reicipe I know, I got it from my amá, my Mexican mother-in-law. She uses it as a sauce to fill crêpes with and that's just the best thing ever! The butter carrots are from my Finnish heritage. I think they mix quite well.

Creamy chicken (for 2 persons)

300 g chicken (in any form you prefer)
2 cloves of garlic
1 onion
4 slices of conserved soft red paprika (in a jar)
1 dl creme fraiche

Rice and soft butter carrots

basmati rice
4 thin carrots
lump of butter

Boil the chicken for about an hour in water seasoned with onion halves, whole garlic cloves and salt. Cut the carrots in half lenghtwise and add them to the pot halfway, so they can boil for about 20 minutes. You should check if the chicken is well done once in a while, because the cooking time depends on what form of chicken meat you use. Boil the rice in a separate pot.

Pick up the onion and garlic from the pot, put them in a bowl with the paprikas and some cream and squash them with a mixer. Heat up the sauce, season it with salt and add the chicken in slices or strips into it. (If the sauce is too thin, add a table spoon of flour.)

Poor the carrots onto the cooked rice and add a nice lump of butter. The carrots shoud be soft enough to break when you stir them in and to melt on your tongue when eating. It's all orange, fragrant, creamy and nice.

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