Creamy Chicken Picasso

This totally irresistible and colorful chicken recipe is so not low-fat. But I really didn’t care this time; it’s that good. I saw this in a Dutch cooking magazine while waiting in line at the supermarket. Their recipe used pork, I think. I had to work from memory, so I’m pretty sure it’s different from the original recipe but nonetheless delicious.
I’ve said it before and I’ll say it again; if I’m going to ingest this much fat and calories in one sitting, it better be something pretty darn good, special and delicious. This recipe is, trust me.
There are loads of bell peppers in this but somehow the pepper flavor is remarkably subtle and not at all overpowering. That really surprised me, especially because I’m no die-hard pepper lover. Heck, it took me a decade to stop gagging from the scent alone.
The chicken is super tender, the creamy tomato sauce is to die for and it’s all topped with gooey melted cheese. Simply divine. I know you’re gonna love this recipe. I just know you will!


Ingredients:
4 chicken breasts
2 medium onions
3 bell peppers
2 large garlic cloves
14oz can diced tomatoes (pomodori)
1 vegetable bouillon cube
grated cheese (melting cheese)
1 tbsp Italian herbs
1/2 cup water
1/2 cup cream
2 tbsp oil
1 tbsp butter
pinch nutmeg
pepper
salt


Directions:
The peppers, I opted for one of each color. It looks so colorful. Hence the name Creamy Chicken Picasso.

Turn the bell peppers into rings. Make sure you remove all the seeds first, just yank ‘em out.

Slice the onions in half rings.

Three images of me grating garlic. Overkill, right? I know, I know. But, come on, let me have my kicks!

Season the chicken with salt and pepper.

I’ve combined 1 1/2 tbsp oil with 1 tbsp butter. Contrary to what you might think this does not raise the smoke point—major misconception—but it will give a richer flavor to your dish.

Lightly brown the chicken.

Nothing major, just a light tan. Transfer the chicken to an oven dish.

Add the onion to the skillet. I didn’t use more oil or butter, in case you were wondering.

Once the onion rings are all soft and yummy, you transfer them to the oven dish as well. Make sure there’s also onion underneath the chicken.

Time for the bell peppers to get a slight tan. Cook them until they’re slightly pliable and add them to the oven dish as well. Get some underneath the chicken!

Add the grated garlic to the skillet and cook for 30 seconds before pouring in the water and diced tomatoes.

Stir well. If you’re anything like me you’ll be stirring with tongs as well. Can’t help myself, it’s a bad habit.

Add the Italian herbs. Crumble up the vegetable bouillon cube and season with pepper, salt and a pinch of nutmeg.

Pour in half a cup of cream.

Stir to combine. I tasted it to check the seasoning and see if it needed anything else. It didn’t. It was perfect like this.

Simmer the sauce, over low heat, for 5 minutes. Pour it all over the chicken and vegetables. Cover the tray with aluminum foil.

Place the chicken in a preheated oven and bake at 400F (200C) for 30 minutes.

Once those 30 minutes are up, grate some good melting cheese. Sprinkle it all over the chicken and place it back in the oven, uncovered, for another 15 minutes. Until the cheese has melted.

Serve it with spaghetti and/or crusty bread. Then eat it and weep!

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Chicken Palava (African peanut stew)

I have a pretty special (and simple) dinner recipe for you. Not so special you can’t whip it up during any given weeknight, but it’s a fun recipe. It’s different, and that’s exactly what we need now and then.
If you’ve been reading my blog for a while now, it won’t come as a surprise to you that I’m a serious peanut-o-holic. I love anything peanut, and simply have to try every recipe that includes some form of peanut (butter). And anything bacon, but that’s a different posting all together. Bottom-line; I’m weak and proud of it. Don’t tell me you’re any different. I won’t buy into it!

It’s why I came up with my peanut flavored potatoes, and several other recipes calling for peanut butter. But one of my favorites—though the photos are pretty darn bad—will always be my Ghanaian peanut soup. This Chicken Palava is also a peanut based African recipe that will blow you away. If you like the soup, then you will surely like this one as well. 
I realize what a big leap it is from the iron pots and wooden spoons type of food in Ghana to my Le Creuset in Dutch suburbia, but seriously guys, I’m taking you to Africa with me! 
Ingredients:  
1 pound chicken fillet
1 pretty large onion
1 large red bell pepper
2 large garlic cloves
2 big, juicy tomatoes
1/2 pound fresh spinach
4 tbsp (peanut) oil
1 tsp sesame oil
1/4 tsp chili powder (hot)
1/2 tsp ground ginger
2 tsp brown sugar
1/2 tsp dried thyme”
5 tbsp peanut butter
2 cups chicken broth
extra brown sugar
pepper
salt  



Directions:  
Somehow I always find myself using the same basic ingredients such as onion, bell pepper, garlic etc. I’m pretty sure I don’t have to show you for the umpth time how to dice an onion, peel tomatoes, grate garlic and chop stuff, so I just turn this…
   
….into this. There. All done.
  
Cut the chicken into tiny cubes. Remember the yellow cutting board I had? It died on me. And for the life of me, I can’t seem to find a new one. So I just wrote “Kip” (meaning chicken) on a red one, and that makes it okay to use the red one for chicken. See, I do have a logical system. I really do! 
  
Don’t you love big storyboards? I just saved your finger a 10-photo scrolling trip. Combine the oil with the sesame oil, pinch of salt, loads of pepper, chili powder (the hot version), dried thyme, ground ginger, brown sugar and garlic.  
  
Mix it with the chicken and let it marinade for 15 minutes while you move on with the recipe.
  
This is so hard-core! I steered clear from the prewashed stuff and bought fresh spinach at the market. Okay, so I was just testing my new salad spinner, but still. Wash and dry 1/2 a pound spinach. I tend to remove the long stalks because they freak out my kid. I prefer using the leaves whole, but you can give them a chop as well. 
  
No need to add oil to the pan since the marinade contained oil. Cook the chicken until it loses its rawness and add the onion and bell pepper. Cook everything for 5 more minutes.  
  
Spoon the peanut butter in there, pour in the chicken broth and add the tomatoes. Bring to a boil and simmer, over low heat, for 20 to 25 minutes without the lid on.  
  
After 20 minutes the sauce will have cooked down and thickened a bit. Season with salt, pepper, chili powder and brown sugar to taste. Stir in the spinach and as soon as it wilts, turn off the heat. Told you it was a simple recipe.  
  
This one covers all the bases: chicken, vegetables and peanut. How can it not be good? Serve with lots of rice, eat and be happy. Hakuna Matata!

Creamy Mustard & Onion Soup

I have a thing for creamy mustard soup. Is that a typically Dutch thing to eat? I don’t even know. Oh, trust me when I say I have no delusions about the nutritional value, but I really can’t help myself when I’m being served a huge bowl of this creamy goodness. It’s so delicious, especially when you dip crusty bread in it.
Now you have to admit that I’ve been really good about not using loads of cream in my recipes or sauces. Yes, I’ve been good! Admit it! Unfortunately this is and will always be one of my weaknesses and now I’ll tempt you with it, too. I’m evil like that.
But get this: I’m also addicted to onion soup. Choices. Choices. Life always boils down to choices. But does it really have to be a choice?
Of course not. Let’s combine the two!

Ingredients:
3 small (or 1 big) onion
2 garlic cloves
1 oz butter (25gr)
3 tbsp flour
3 cups water
1 chicken bouillon cube
2 tbsp coarse mustard
2 tbsp cream
worcestershire sauce
pepper
salt
Optional: white wine vinegar
Directions:
It’s really quite simple. This is the basis: 3 small onions, 2 garlic cloves and 3 tbsp flour.
Slice the onion. I usually opt for half-quarts. I’m not a big fan of onion soup with rings—it makes it so clumsy to eat. Also grate or chop the garlic.

Heat the butter and cook the onions until soft, in about 5 minutes. I choose not to let them brown but it’s okay for them to brown a little, if you’re so inclined. Add the garlic and give everything 1 more minute.
Add the flour and cook for 2 minutes to neutralize the rawness.
Pour in the water, crumble in the chicken bouillon cube and bring it to a boil.

Simmer the soup, over low to medium heat, for 15 to 20 minutes. Until the onions are nice and soft.

Season with salt, pepper and a tiny splash of worcestershire sauce. I also like to add a little white wine vinegar for a bit of a kick, about a tbsp or so, but this is optional. Stir in the coarse mustard. And let’s not forget to pour in 2 tbsp cream. Look! I have a special 1/8 cup!

I don’t use anymore than 2 tbsp cream. It really is enough, anymore will simply end up in places where I don’t want heavy cream to end up, my butt for instance. Don’t let the soup boil after you’ve added the cream, though.
Serve with an indecent amount of warm garlic bread. If this won’t make your taste buds happy, give it up, nothing will!

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Chicken Stroganoff

Chicken Stroganoff

This simple but stylish variation of the more classic Russian Beef Stroganoff has proved itself time and time again since the first time I cooked it in the tiny kitchen of my first apartment.
That seems so long ago now and boy, was I young! If only I had known then what I know now. Sound familiar? It’s fun to look back on those days when we were so giddy with life, though. But I digress…
You’re talking basic ingredients here. Real quick preparation with magical results. People will think you’ve spent hours slaving over a hot stove!

Ingredients:
1 pound chicken
5 oz mushrooms
1 large onion
2 garlic cloves
1 green bell pepper
1/2 tsp paprika powder
1 tbsp all-purpose flour
1/2 tsp mustard powder
1 cup chicken broth
1/2 cup sour cream
2 tbsp butter
pepper
salt
For the heck of it:
Seeing this old and bad scan of the living room of my first tiny apartment in Gouda is what triggered the chicken stroganoff thing! I must have been 19 or barely 20 when I moved in there. It looks so delightfully girly and well, way too full of furniture.

*sigh*
Directions:
 Cut the chicken in strips or pieces.

Cut one medium bell pepper in pieces as well.

And cut a large onion in quartered rings.

I’ve used a soft tea towel to brush off roughly 8 mushrooms, removed the stems and sliced them.

Grate or mince two medium-sized garlic cloves or a large one.

Mix up 1 slightly heaping tbsp all-purpose flour and 1/2 tsp mustard powder.

Heat 1 tbsp butter and cook the chicken until tender. The chicken shouldn’t brown. Remove the chicken strips from the pan.
Heat one more tbsp butter and sauté the bell pepper and onion for 2 minutes before adding the mushrooms. Cook until the mushrooms have softened, then add the garlic. Give it 30 more seconds.

Add the flour, stir and cook for a minute to neutralize the rawness.

Pour in 1 cup chicken broth, stir well, add the chicken strips and bring it all to a boil.

Season with 1/2 tsp salt—though this depends on how salty your broth is—and a good bit of pepper. Simmer without the lid on for 5 minutes.

Add 1/2 tsp sweet paprika powder, 1/2 a cup sour cream (I’ve used a low-fat crème fraiche), stir and simmer for another 5 minutes.

Serve over rice or noodles to get the full effect.

You literally whip this up in 20 minutes, but it’s such a magical dinner! Friends who ate it said in one long breath: “This is soooooo good“, after they took their first bite. Try it today, you won’t believe your taste buds.