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Frontier Chicken
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
Seasoningmix
2 Teelöffelsalt
1 Teelöffelcardamom ground
1 Teelöffelcayenne pepper
1 TeelöffelCoriander ground
1 TeelöffelCumin ground
1 TeelöffelFenugreek seed; ground
1 Teelöffelgarlic powdered
1 TeelöffelGinger ground
1 Teelöffelmustard dry
1 Teelöffelonion powder
1 Teelöffelblack pepper ground
1 TeelöffelWhite pepper ground
1 TeelöffelDried pasilla chili peppers; ground
1 Teelöffelturmeric ground
Chicken Prep
Chicken breast halves; boned and skinned
3 Esslöffelolive oil
1 1/2 TasseOnion chopped
1 Tasseyellow bell pepper chopped
2 TasseRed and green bell peppers; chopped
1 grossRipe banana; peeled and sliced
2 Tassechicken stock
1 Esslöffelgarlic minced, fresh
2 Esslöffelginger minced, fresh
2 EsslöffelPlus 2 teaspoons all-purpose flour
1/4 Tassecilantro Fresh, chopped
2 EsslöffelJalapeno pepper seeded, minced
14 1/2 ounce diced tomato
die Zubereitung:

Combine the seasoning mix ingredients in a small bowl. Sprinkle each side of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in well with your hands. Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan. The oil and tumeric give the chicken a yellow-gold color that is really dramatic. To the same skillet (or pot) add 1 cup of the onions, 3/8 cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix. Cook, stirring and scraping occasionally, for 10 minutes. If necessary to prevent burning, add 1/4 cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium. Add the garlic ginger and flour and stir until the flour is thoroughly absorbed. Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers. Cook for 5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan. Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes. Serve hot.

later in the recipe so he could demonstrate its tempering affect on the

flavors. The dish works both ways.


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