Cookfolio

This is one of the best bean dishes out there. A must try even for non bean lovers! You can always add your own fresh green chillies if you can’t find the green chillies. The cheese is the best addition and really makes the dish.

Ingredients:
4 cups chopped chicken breast
3 jars white beans
1 tbsp olive oil
2 medium onion
4 cloves of garlic minced
2 small cans of chopped green chillies
2 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp cayenne pepper
6 cups chicken stock
3 cups shredded Monterrey Jack cheese
1 cup sour cream

Method:
Boil chicken and set aside (Troy’s tip:cook chicken in burrito/fajita seasoning pack). Saute onions,spices, add chilies then beans. Add chicken stock and simmer for 20 minutes. Chop chicken and add seasone with salt, pepper & more cayenne as desired. Stir in cheese and sour cream to melt just before serving.

The one fod addition I have is CHIPS! Love them, could eat them all day, just the best ever snack on the earth. Born in Australia I was partial to Twisties (chicken flavor of course) Burger rings and not to forget the English classic Salt and Vinegar!

When Marks & Specer opened it’s doors in The Hague it was a godsend for many reasons, but mainly just good chips. But alas Marks & Sparks is no longer, so back to the boring selection in the Dutch stores.

The best flavour of the moment is Lays Sensations Oven Roasted Chicken & Thyme! Just love chicken flavoured chips. Why the Dutch love paprika chips I really will never understand. And the choice always seem to be the same.

What’s your favourite flavour?

When I was at my best friend’s house as a teenager I could often be found hanging around the kitchen. I have always been fascinated by cooking and cooks and my best friend’s Mother was always trying something tasty! This recipe is one from the Islands where they come from. I also experienced the cooking when I was there with them in the 90’s.

Ingredients:
1 kilo chicken, in pieces
1 medium onion
3 tbsp sunflower oil
1 stem of curry leaves
2 cm cinnamon stick
1/2 tsp freshly grated ginger
3 cloves of garlic
1 tsp fennel seed
3 cloves
5 cardamom pods
1 tsp turmeric
1 tsp chili powder
1 tsp salt
2 tsp curry powder
2 cups water
2 stems finely chopped parsley

Method:
Heat the oil, when the oil is hot enough add the fennel seeds, cardamom pods, cinnamon stick and wait until golden brown. Next stir in the chopped onion, curry leaves and cook for a couple of minutes, then add the ginger, garlic and chicken pieces and stir well. Add the turmeric, chili and curry powders; let the spices cook to release the flavors. Stir in salt and enough water to just cover the pieces of chicken, put the lid on the pan and cook until the chicken is tender. Serve with white rice and garnish parsley or if you prefer coriander.