The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!

Stheno wrote: »

Recipe please?

Just fry an onion and 2 chicken breasts for a couple of minutes, then add a generous helping of whatever curry spices you fancy, I like the schwartz tikka masala powder. Add the rest of your veg, I used green peppers, mushrooms and peas. Add a tin of tomatoes, 6oz rice and 150ml stock. Cover and let it simmer for 20 minutes and finish with a blob of natural yoghurt.

J Mysterio wrote: »

Nice, but not a taco. Tortilla maybe.

https://en.wikipedia.org/wiki/Taco

A taco (/ˈtækoʊ/ or /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro (coriander), tomatoes, minced meat, onions and lettuce.

I took the picture of it flat because I didn't want my hand in it.

Chicken Adobo with rice and boy choy.





This stuff is sooo good, apparently the Filipino national dish and I can see why. It's also incredibly easy to make...

- Get about 2-3lb of chicken wings, legs and thighs (you can use breast/fillet but would be best off to cut it into smaller pieces first), and cram them into a deep tin like a bread dish.
- Get one pint of soy sauce, one pint of standard vinegar, 12(!) garlic cloves diced into tiny pieces, a pinch of salt and one table spoon of crushed black pepper. Mix all together, pour on the chicken until the meat is fully covered, refrigerate for 2 hours up to overnight.
- Pour all into a big pot again so the meat is fully covered (if it is not, just top up with tap water until it is) and bring to the boil.
- When it reaches the boil, reduce to medium/low temperature and cover for half an hour (so it is simmering/just barely boiling). After the half hour, remove the lid and leave for another 25-30 minutes. Then move the chicken pieces onto a smoking hot pan for 3-5 minutes each, always turning, to brown the outer meat and crisp the skin up a bit.
- Put rice on to boil with about 10-15 minutes left, boy choy if you want with about 10 minutes left (it's easy, just stir with some garlic and salt - tastes so good!). Before serving, cover all the rice and chicken with the soy/vinegar sauce the chicken cooked in.