Conimex balinese chicken - recipe

Among the spices I bought some time ago, I picked up a Balinese chicken sauce as I was interested in exploring Balinese cuisine. I have never been to Bali or tasted Balinese food, but I have always been intrigued by the idea. Not to mention my desire to travel to that beautiful and exotic place.

I love Asian food, especially Thai cuisine. I wanted to experience the differences in texture and taste when it comes to Balinese food. Of course, a store-bought sauce will not taste the same as authentic dishes, but it could certainly give me a hint, right!?

The meal i prepared with this sauce was simple and very good, as I thought it would be. 

I used very few ingredients in the sauce:

Ingredients:

Conimex Balinese chicken sauce

1 large chicken breast, diced

2 medium potatoes, diced

1 paprika, diced

1 carrot, sliced

oil

Sticky rise

Parsley for garnishing

Method:

1. Start by frying the chicken and vegetables in a deep frying pan over high heat for 10-15 minutes

2. Once the chicken and vegetables are cooked through and browned, add the Balinese chicken sauce and mix well. 

3. Add  1 cup of water and let it simmer for 20 minutes over low heat until the sauce has reduced and thickened.

4. Serve the Balinese chicken with sticky rise and sprinkle some parsley on top. It's a truly delicious, tangy yet sweet dish that i would love to cook more often. I would recommend this Conimex sauce and look forward to trying other Balinese flavours. Time to find some good hearty recipes online !

Enjoy!

Chicken and Vegetable Stew served with Rice - Recipe

Having taken a nice break from the blog I am now ready to post really nice recipes that I have working on lately. Today, I did my lovely Chicken and Vegetable Stew served with Rice. This dish was really needed, as I went to do some shopping today and it was rainy, blustery and cloudy outside. All I could think of was warm, rich and comforting food. So it had to be a stew and rice, and this one was perfect. The vegetables complement the chicken in this appealing one-dish supper. Usually stews are done in a slow cooker, but this stew did not take a long time to put together. Stews are versatile and great for eating days in a row or freezing the leftovers. I basically took whatever vegetables I had at home.

Ingredients:

6 chicken thighs with bones but remove the skin.

5 small potatoes, diced

1/3 aubergine, diced

1/2 courgette, diced

1 onion, diced

1 cup water

1/2 tbsp paprika paste

1 tbsp tomato puree

Spices:

1/2 tsp turmeric powder, garlic powder, paprika, curry powder, fenugreek powder, clove powder, 

1 tsp coriander powder, cumin powder, ginger powder, salt, dried parsley.

Method:

1- Wash and remove the skin from the chicken thighs. Put them in a casserole and put on the lid and let them cook in its own water. I am using my favorite round cast iron casserole from Le Creuset

2- While the chicken cooks, peel and dice the vegetables and measure up the spices.

3- Once the chicken has boiled and cooked through, sear the chicken thighs until browned. I salted the chicken thighs while searing. 

4- Remove the chicken thighs from the casserole and put them aside. In the same casserole put in all the vegetables and spices. Don't forget to salt the vegetables.. Fry them until browned for about 10 minutes on medium/ high heat. Then add the chicken to the vegetables and add a cup of water. Stir well and let it come to a boil.

5- After few minutes of cooking add the paprika paste as well as the tomato puree and turn down the heat and let it simmer for 30-40 minutes. Check it once in a while and stir and taste to see if it needs more seasoning. I also added 1 tsp dried parsley as I forgot to added earlier.

6 - I usually cook rice once the stew is simmering on low heat, as it usually takes 30-40 minutes to make the rice and they finish at the same time. I use Tilda rice. I love this rice as it is not to fragrant and easy to cook, and comes out well every time. I basically use 1.5 cup rice to 2 cups of water. I heat up a pot with 2 tbsp of oil and add the washed rice. Then add the 2 cups of water and let it come to a boil. Put on the lid and turn down to a low heat and let it simmer for about 30- 40 minutes. Do not stir until the rice is fully cooked.

7- Serve the stew with rice and a nice green salad.

Enjoy!