Tuesday, October 28, 2014

Quick white chicken chili

I created this quick easy version based on the ingredients I can find here in Ghana

Simmer a chicken breast in chicken stock (I use the "Better than Boullion" brand we brought from the US) seasoned with medium chopped onion, 2 sliced garlic cloves, a bay leaf, and any herb that sounds good.

Remove chicken. Strain broth. These can be refrigerated until you are ready to make the chili.

To make the Chili:

Saute about 1/4 cup chopped onion in a little oil. Add 1/2 tsp cumin and 1/2 tsp oregano. Sauté for a few minutes. Stir in 2 cups of chicken broth (reserved from cooking chicken breasts). Drain and rinse one can baked beans and add to broth. Chop chicken breast and add to soup.

Serve topped with grated cheese and chopped tomatoes.

This was so good - I will definitely double it next time - or triple.

And I might try adding some veggies - some pumpkin?

Sunday, October 26, 2014

Sweet and sour sauce

Wow! Sweet and Sour Sauce

Reid loves this and I figure out a way to make it in Ghana - most ingredients are easy to find - especially nice fresh pineapple and juice. I made a 1/4 recipe to test it out and it served us both with some leftovers. I simmered a little cooked (tough) chicken in the sauce for 10 minutes and it was nice and tender.

This recipe is from Allrecipes
recipe image
Rated: rating
Submitted By: Nana Nat
Photo By: Sam
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 6
"This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!"
2 cups water
1 1/2 cups white sugar
1 cup ketchup
1 (8 ounce) can pineapple tidbits,
undrained (I used fresh pineapple and juice)
2/3 cup distilled white vinegar
1 teaspoon red pepper flakes
1 tablespoon soy sauce
1/2 tablespoon steak sauce
1/2 tablespoon cayenne pepper hot
sauce (I left this out)
3 tablespoons cornstarch
1.Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.