Vol. VIII No. 14 - Tuesday
April 7 - April 13, 2009



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by Saichon Paewsoongnern


DINING OUT & KHUN OCHA'S COOKBOOK
 
 

Grilled Chicken Jambalaya

Even the word Jambalaya conjures up thoughts of exotic spices, Cajun cooking and aromatic dishes. This week this is a very simple grill and simmer recipe that is well within the abilities of any home cook!

Cooking Method
Preheat grill. Rub chicken with cayenne, salt and pepper. Cut onions, tomatoes, and green pepper in half. Brush with olive oil. Grill chicken, onions, tomatoes and green pepper until they have good grill marks and meat has browned on the outside. It’s not important that it be completely cooked yet, but the longer everything stays on the grill the more flavour it will have. Watch everything carefully and remove items as they get cooked.
In a large pot, melt butter and add garlic. As you remove items from the grill, chop up and add to pot. Cut the meat into bite size pieces and dice the vegetables. Add remaining ingredients to pot and add enough water to cover everything. Simmer until rice is tender.

Ingredients                                             serves 4
Chicken breasts, skinless boneless            500 gm
Onions medium                                                  2
Green bell pepper                                       1 large
Pickled onions, cleaned and chopped                 10
Tomato sauce                                           250 mls
Tomatoes                                                    3 large
Uncooked rice                                             2 cups
Garlic, minced                                           3 cloves
Butter                                                        2 tbspns
Cayenne pepper                                           2 tspns
Salt                                                              2 tspns
Pepper                                                         2 tspns
Olive oil Water



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