Chicken and rice
I reckon that some of the most aesthetically beautiful faces belong to those people who's mother and father are each of a different ethnicity. As a little girl, I always felt my face was rather dull in it's caucasian-ness! One of my friends from school I thought was so beautiful with her brown eyes and coffee-coloured complexion.
The reason I am telling you this? Well, I suppose because I am looking to justify why I combined a delicious Filipino chicken recipe with a traditional Lebanese rice. The original chicken dish is usually served with steamed rice. We eat a lot of steamed rice. The rice I made is often served with chicken, so I figured, why not a chicken dish from another country? So, please forgive me if you are a purist. I haven't done this to insult or offend anyone who is against combining one pure form of cooking with another. For me, these two dishes melded together as if they had always meant to be. OK, so it's not as beautiful as my school friend, but I think they work together well. Surely that's what matters?
From Fresh Cooking with the Australian Women's Weekly
Filipino Chicken Adobo
¼ cup olive oil
1 medium brown onion, sliced
2 cloves garlic, crushed
8 large chicken drumsticks
½ cup Kikkoman soy sauce
½ cup white vinegar
2½ cups chicken stock
2 tablespoons brown sugar
1 teaspoon sweet ground paprika
5 fresh bay leaves
2 tablespoons cornflour
3 tablespoons cold water
2 green onions, sliced on an angle
Heat 2 tablespoons of oil in a heavy based saucepan over medium high heat. Add onion and garlic; cook for 1-2 minutes or until onion has softened.
Add chicken, cook for 2-3 minutes, turning often to brown chicken evenly. Pour in soy sauce, vinegar and chicken stock and add brown sugar, paprika and bay leaves to saucepan. Bring...
