Hot chicken

serves 4

Ingredients:

* 500g chickenbreast

* 1 red paprika

* 2 medium sized onions
* Powder of cayenne pepper to taste

* 5 spoons of sweet chilisauce

* Noodles or rice

* 3 spoons of oil

Additional:

* 250g mushrooms
* 1 yellow paprika

* 1 green paprika

* Soy sauce or ketjap manis

* Turmeric powder

* Curry powder

* Black pepper

* Garlic or garlic powder to taste

Preparation:

This is a recipe which I have "invented" when I just started cooking. When I lived with my parents I used to go to a take away Chinese restaurant which also served Antillian and Surinamese food, including Surinamese sandwiches. One of the sandwiches was called hot chicken. I based this recipe on that sandwich.
There is no absolute recipe for this, as I change it every time I make this dish. The basis of this recipe can be prepared by following the list of the ingredients only; under additional I have listed some things you can add if you are with more people, or just want extra taste. Now on to preparing this meal!

Chop the onion and paprika in cubes. Clean the chicken of any fat and cut in 1 cm cubes. Drop one spoon of oil in a bowl or something else you can use to marinade the chicken. Now put all the herbs and spices in the bowl and mix well. Add the chicken and stir until everything is covered. Leave for about 10 minutes. Meanwhile cook the rice or the noodles. Heat up a saute pan or wok with the rest of the oil and stir fry the paprika and onion until the onion looks glassy. Now add the chicken and stir fry until golden. If you are using mushrooms add them now and stir fry for about one minute more. Now add the chili sauce. and reduce the heat to low and let it simmer for a couple of minutes then turn the heat off and the meal is ready to eat!
Good appetite and see you next time!

Yours truly,

Mike

Pork Jambalaya

serves 6

Ingredients:

* 500g boneless pork shoulder
* 50 ml olive oil
* 1 onion, finely chopped
* 1 cup finely chopped celery ( I used dried celery)
* 1 finely chopped red or green paprika
* 250g hamcubes
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon salt
* 1 garlic clove, finely chopped
* 250g chopped tomatoes (fresh or canned)
* 1 bay leave
* 1 tablespoon dried thyme
* hot pepper sauce or tabasco
* 250ml dry white wine
* 2 cups of rice
* 075 liter chicken stock, heated

Preparation:

Remove any visible fat or gristle from the pork and cut the meat into 1cm cubes. Heat the oil in a large casserole or pan. Brown the cubes of pork, in batches if necessary, stirring to color evenly. Remove the pork with a slotted spoon and set aside. Add the onions, celery and paprika to the casserole and cook, stirring for 3-4 minutes. Add the ham, black and white peppers, cayenne and salt. Cook over a medium heat, stirring frequantly, until the onions are soft and golden, about 12 minutes. Add the garlic, tomatoes, herbs and hot pepper sauce to taste. Cook for 5 minutes more. Add the pork and wine and mix well, then cover the casserole and cook gently over a low heat for about 45 minutes. Add the rice and stir well. Cook for 3-4 minutes. Pour 750ml of the chicken stock and stir to blend. Bring to the boil. Cover, reduce heat to low and simmer until the rice is tender, about 15 minutes. Stir the mixture occasionally and add more chicken stock if necessary. The rice should be moist, not dry and fluffy. Serve straight from the casserole or in a large heated serving dish.

Source: American Regional Cooking by: Carole Clements, Laura Washburn & Patricia Lousada

I hope you enjoy the recipe and have a good meal!

Yours truly,

Mike