American Delights
American Delights
Southern Style Jambalaya is the most versatile main dish the South has to offer. Jambalaya may be made with any combination of meat and seafood. This easy recipe takes about 15 minutes of preparation and just over half an hour to cook. Great for a family dinner or lunch packs!
Read more at http://www.womanandhome.com/recipes/532301/the-hairy-bikers-southern-style-jambalaya#bj5jW8bz1Qog8L8k.99
Read more at http://www.womanandhome.com/recipes/532301/the-hairy-bikers-southern-style-jambalaya#bj5jW8bz1Qog8L8k.99
• 6 skinless chicken thighs
• 1 chorizo
• 1 large onion, finely chopped
• 4 celery sticks, cut into small 1 pieces
• 2 small green capsicum (peppers), deseeded and cut into 2 cm square chunks
• 5 large ripe vine tomatoes , soaked in hot water for skin to peel off
• 4-6 garlic cloves, crushed
• 1 tablespoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 bay leaves (dried)
• 200 gram long grain rice (I used basmati rice, around 1 1/2 cups)
• 450 ml Campbell's chicken stock
• 100g peeled prawns
• 6 spring onions (optional)
• Sea salt flakes
• Freshly ground pepper
Method
1. Cut the chicken thighs into bite sized pieces, and season with salt and pepper. Skin the sausage (you may leave the skin on), and slice into thin slices. Heat a generous amount of oil in a large non stick frying pan and fry the chicken over medium heat, until lightly browned. Add the chorizo and toss for a minute or two. Transfer the chicken and chorizo with tongs to a large plate or tray.
2. Discard most of the oil out of the frying pan, leaving some oil in the pan and return it to the stove. Stir in the onion, celery and green capsicum with low heat and cook for about 8 minutes until softened, stirring occasionally.
3. Meanwhile, skin the tomatoes (after soaking in hot water lightly). Leaving the seeds in, roughly chop them and set aside.
4. Stir in the crushed garlic, paprika, cayenne pepper, thyme, oregano and bay leaves into the frying pan and cook for a minute, continue stirring. Increase the heat and add the chopped tomatoes and its juice. Cook for 5 minutes or until well softened, stirring regularly.
5. Return the chicken and chorizo to the pan, add the rice and cook for a minute. Keep stirring. Pour over the stock, season with a pinch of salt and plenty of black pepper. Bring to simmer and cook for about 15 minutes or until the rice is tender and most of the liquid has been absorbed by the rice. Stir occasionally. The rice should still be saucy, add a little more stock if the rice takes longer to cook.
6. Stir in the prawns and spring onions and cook for about 2 minutes or until the prawns are cooked but not overcooked, stirring regularly. This dish serves for about 6 people.
Buffalo chicken wings, a favourite American delight! A quick and easy snack, you can whip this one up in no time.
Ingredients
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt flakes or grinded
• 10 chicken wings, wing tips discarded (A chicken wing, makes two portion when cut into half).
• Oil for deep frying
• 2 knobs of butter
• 1/2 cup Frank's Hot Sauce
• 1 cup all-purpose flour
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt flakes or grinded
• 10 chicken wings, wing tips discarded (A chicken wing, makes two portion when cut into half).
• Oil for deep frying
• 2 knobs of butter
• 1/2 cup Frank's Hot Sauce
• Freshly cracked black pepper
• 3 cloves garlic, crushed (You may use garlic powder)
• 3-4 bird's eyes chillies (optional), finely chopped
Method
1. In a small bowl, mix together the flour, paprika, cayenne pepper, and salt. Place the chicken in a large glass dish or bowl. Sprinkle the flour mixture over them until they are well coated. Cover the dish or bowl and refrigerate for 60 to 90 minutes.
2. Heat the oil in a deep pan or deep fryer. Make sure the oil is hot, sprinkle some flour mixture from the chicken pieces. The flour should sizzle nicely. The oil should be just enough to cover the wings entirely. Fry the coated wings in the hot oil, until golden brown. Remove the wings and place them on a plate with paper towel.
3. In another small saucepan, combine the butter, hot sauce, pepper, crushed garlic and chopped chillies over low heat. Stir well and heat until the butter is melted and mixture is well combined. Remove from heat and set aside.
4. Place the wings in a large bowl and add the hot sauce mixture and mix well. The aroma of this dish salivates you! Serve immediately.
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