Good morning,
I know that today again we have to think about what we will have for lunch in some countries or for dinner in other countries depending on where you live.
Where I live in Suriname(South America) our lunch is "the big thing".
We have a rice culture and when we cook chicken we use whole chicken not fillet.
Also we skin the chicken except for BBQ or roasting.
Due to many different cultures most of us have been exposed to we like to try different side dishes every day. One day rice, another day pasta, pies(that is a kind of chicken pot pie but still different). Seldom potato but if so it is sweet potato or another kind of root that can be cooked and eaten like a potato.
Mind you that we do have different vegetables in Suriname because it is a subtropical country.
I will of course tell you which other vegetable goes with my dish.
Anyways, here we go.
Oh I forgot to mention I am cooking for my partner and myself but always a bit more. It is a Surinamese thing.......for when the question arises hours after lunch "what's for dinner" 😉
For us I buy a whole chicken about 1 kilo gram and cut it in to small pieces. After the chicken has been cut in small pieces (you can use fillet if you like) I remove the skin, clean the inside and rinse with vinegar and after wards again with clean water. That we do to take out the raw smell. Also a Surinamese thing. But the choice is yours of course. Then I leave it in a colander so all the water(moist) can leak out.
When it is dry enough I then divide it in 4 packages and freeze 3 for the next time. (time management but it still fresh)
Skin it, clean the inside and rinse with vinegar and after wards again with clean water. That we do to take out the raw smell. Also a Surinamese thing. But the choice is yours of course. After that I let it stand so all the water(moist) can leak out.
Today I will cook:
Surinamese chicken with eggplant and rice as a side dish
Ingredients:
1/4 of a small chicken cube((adds more taste then just salt) or a half teaspoon of salt
a pinch of sugar
a teaspoon of tomato paste
4 teaspoons of minced garlic
1/2 onion cut into small pieces
A tablespoon of diced celery leaves
3 eggplants
2 tablespoon oil( olive or any kind of cooking oil)
For the chicken marinate:
1 quarter of a chicken cut in pieces or 2 chicken breast cut into pieces
1tablespoon soy sauce
2 pieces of minced garlic
a pinch of black pepper
Let stand for 15 minutes. If you wish longer.
Instructions:
Note: if you are going to use chicken breast cook only for 10-15 minutes.
Now add a tablespoon of oil into your stew pot and heat.
Add your diced onion but do not let it burn. It should have a very nice smell to it now hmmmmm...
Add a teaspoon of tomato paste.
Then add the marinated chicken pieces. let it brown on every side. Now it smells nicer and you are getting hungry. 😉
Please turn the chicken pieces and now add 2 teaspoons of your minced garlic.
Add the 1/4 of a chicken cube and a pinch of sugar
Taste and see if it is to your liking.
If so lower the heat add the celery leaves and put the lid on. Cook for about 15 minutes on medium heat until the sauce thickens a bit and stir again.
Turn the heat of because now the chicken has been cooked for about half an hour so it is done.
The eggplant: 2 pieces
Peel for better texture and cut into small pieces. Wash and set to dry in colander.
Put 1 tablespoon of oil into the stew pot on medium heat, add the 2 pieces of minced garlic and quickly add the eggplant. Stir
Add a pinch of salt and black pepper.
Turn and when it is silky soft you can turn of the heat.
By now maybe you have already cooked your rice if not please do so.
The way to serve this dish:
Just add the amount of rice you will eat in the middle of you dinner plate put the sauce and the chicken in the middle of your rice and the eggplant next to the rice.
I hope you will enjoy this Surinamese dish.
Enjoy your meal
(eet smakelijk) that is in Dutch.
Mrs. Kitchen
I know that today again we have to think about what we will have for lunch in some countries or for dinner in other countries depending on where you live.
Where I live in Suriname(South America) our lunch is "the big thing".
We have a rice culture and when we cook chicken we use whole chicken not fillet.
Also we skin the chicken except for BBQ or roasting.
Due to many different cultures most of us have been exposed to we like to try different side dishes every day. One day rice, another day pasta, pies(that is a kind of chicken pot pie but still different). Seldom potato but if so it is sweet potato or another kind of root that can be cooked and eaten like a potato.
Mind you that we do have different vegetables in Suriname because it is a subtropical country.
I will of course tell you which other vegetable goes with my dish.
Anyways, here we go.
Oh I forgot to mention I am cooking for my partner and myself but always a bit more. It is a Surinamese thing.......for when the question arises hours after lunch "what's for dinner" 😉
For us I buy a whole chicken about 1 kilo gram and cut it in to small pieces. After the chicken has been cut in small pieces (you can use fillet if you like) I remove the skin, clean the inside and rinse with vinegar and after wards again with clean water. That we do to take out the raw smell. Also a Surinamese thing. But the choice is yours of course. Then I leave it in a colander so all the water(moist) can leak out.
When it is dry enough I then divide it in 4 packages and freeze 3 for the next time. (time management but it still fresh)
Skin it, clean the inside and rinse with vinegar and after wards again with clean water. That we do to take out the raw smell. Also a Surinamese thing. But the choice is yours of course. After that I let it stand so all the water(moist) can leak out.
Today I will cook:
Surinamese chicken with eggplant and rice as a side dish
Ingredients:
1/4 of a small chicken cube((adds more taste then just salt) or a half teaspoon of salt
a pinch of sugar
a teaspoon of tomato paste
4 teaspoons of minced garlic
1/2 onion cut into small pieces
A tablespoon of diced celery leaves
3 eggplants
2 tablespoon oil( olive or any kind of cooking oil)
For the chicken marinate:
1 quarter of a chicken cut in pieces or 2 chicken breast cut into pieces
1tablespoon soy sauce
2 pieces of minced garlic
a pinch of black pepper
Let stand for 15 minutes. If you wish longer.
Instructions:
Note: if you are going to use chicken breast cook only for 10-15 minutes.
Now add a tablespoon of oil into your stew pot and heat.
Add your diced onion but do not let it burn. It should have a very nice smell to it now hmmmmm...
Add a teaspoon of tomato paste.
Then add the marinated chicken pieces. let it brown on every side. Now it smells nicer and you are getting hungry. 😉
Please turn the chicken pieces and now add 2 teaspoons of your minced garlic.
Add the 1/4 of a chicken cube and a pinch of sugar
Taste and see if it is to your liking.
If so lower the heat add the celery leaves and put the lid on. Cook for about 15 minutes on medium heat until the sauce thickens a bit and stir again.
Turn the heat of because now the chicken has been cooked for about half an hour so it is done.
The eggplant: 2 pieces
Peel for better texture and cut into small pieces. Wash and set to dry in colander.
Put 1 tablespoon of oil into the stew pot on medium heat, add the 2 pieces of minced garlic and quickly add the eggplant. Stir
Add a pinch of salt and black pepper.
Turn and when it is silky soft you can turn of the heat.
By now maybe you have already cooked your rice if not please do so.
The way to serve this dish:
Just add the amount of rice you will eat in the middle of you dinner plate put the sauce and the chicken in the middle of your rice and the eggplant next to the rice.
I hope you will enjoy this Surinamese dish.
Enjoy your meal
(eet smakelijk) that is in Dutch.
Mrs. Kitchen
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