Monday, April 26, 2010

Tropical Curried Chicken with Rice

I am proud to welcome, Velva, author of the fantastic blog, Tomatoes on the Vine. Especially excited to feature such a talented writer and cook. Not to mention, a fellow native South Floridian, although she now hails from the state capital, and Florida State Seminole country, Tallahassee. I cannot thank Velva enough for sharing her considerable gifts with us. I know we will all benefit from this!


I was honored to be asked to be a guest blogger on Lazaro Cooks! Thank you Lazaro for the opportunity to share my passion for food with your readers.

Without further ado, my guest post.


Growing up in South Florida, food was as diverse as its people. Today, my cooking reflects all of my food and travel experiences. I am not sure what inspires a person to have a passion for cooking. I am at my happiest not just when I am feeding a few, but when I am feeding a crowd. Where does it begin? Looking back, I could not find a single epoch in my life that would clearly define my passion for all things FOOD! Yet, there were definitely signs, events that added together would be equal to the moment that I was attempting to discover. I am reminded that life is often like that....a collection of events, that when reflected on, collectively tells the story.

My husband convinced me to submit the recipe below for the Annual "North Central Florida Cooks" sponsored by the local newspaper. I won first place in the entree category with this recipe. This prize-winning dish has evolved over the years to its present splendor. Try it and you'll see, or feel free to change it! This is still my favorite recipe to serve a houseful of guests.


Tropical Curried Chicken with Rice

(Serves 4 and easily doubled and tripled)
Note: All measurements are approximate and you will need to adjust to your taste.

Ingredients:

2- 1/2 lbs. of chicken legs and thighs
3 Tablespoons oil
3 Tablespoons good quality curry powder
Salt and Pepper to taste
1 (12 ounce jar) good quality chutney or homemade
1 red bell pepper, thinly sliced
1 lime, cut into wedges

Green onion as garnish
Honey roasted peanuts as garnish

Prepared hot and ready to serve long grain rice (preferably a basmati or jasmine)

Directions:

Rinse chicken and pat dry. Season chicken with salt, pepper and curry powder on both sides. In a large skillet, heat oil until hot. Add chicken pieces, skin side down and brown chicken until lightly golden on both sides. Do not crowd chicken in the pan. Add chutney and 1/2 of the red bell pepper. Simmer 30 minutes over medium low heat.

Transfer hot rice to a large serving platter. Place cooked chicken on top. Garnish with green onion, red bell pepper and peanuts. Surround platter with lime wedges.

Enjoy!

31 comments:

  1. Yum! Free range chicken any style with rice is my vegetarian weakness, which is why I have to call myself flexitarian. I'm copying this to my files.
    By the way, my subtropical hollow is in Florida-a place called St. Pete...

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  2. This looks like a great quick meal to make on weeknights! Thank you for sharing and guest posting :)

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  3. what a great post Velva, sounds like a very tasty dish... and it was very nicely written!!
    I am new to this blogging thing, and Lazzaro has been a constant source of support....appearing on his blog says a lot of how much he thinks of you!!
    all the best to both of you
    Dennis

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  4. Lazaro, thank you for the opportunity to share my dish with your readers.

    Thank you to the readers who comment. You know us foodie bloggers, love comments! Thank you.

    You have a wonderful blog. I feel your passion and love in each of your blog posts and it brings me back each time.

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  5. Congrats on winning first prize for your recipe! I can see why, because this curry chicken looks delicious and easy enough for a busy night! It's clear from your post that you have a real passion for food :)

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  6. I can see why it is award winning.

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  7. Velva...Thank you for sharing your wonderful recipe. We all learned something here...that you are an amazing cook and even better person!

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  8. What an exotic and fragrant dish, great recipe choice for Lazaro's blog, spicy, vibrant, colorful. Thanks for sharing and congratulations on the prize!

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  9. Love this recipe! Its on my list to make next week...thank you!

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  10. Thank you Lazaro and Velva for a luscious salad just in time for spring/summer. Now if the temperature would just start to climb above 50!!!!! But, you two don't have to worry about that in Florida.

    Best,
    Bonnie

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  11. Hi...curry looks amazing and congrats on the prize, the addition of red bell pepper made this dish really attractive...

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  12. Congrats on the win! This dish sounds delicious and I love that it's not too complicated to make. Thank to the both of you for this lovely guest post.

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  13. Curried Chicken with Rice for me, almost anytime...errr...except breakfast maybe? ;p

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  14. congrats on the win, i can clearly see why..this dish is exploding with flavor..my family would enjoy this..bookmarked..

    sweetlife

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  15. Awesome recipe, loved the flavours and I must try it myself.
    Thanking you for sharing this delicious curry.
    Have a great day x

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  16. MMMMMMM,<;;;<lazaro!!

    What a tasty dish!

    It screams: Eat ME!!! Yummmm,...lovely!

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  17. Everything Velva makes always looks and sounds so delicious! I could say that for your blog as well!!!YUM

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  18. Great recipe... I really love the chutney and chicken Idea.. nothing like all that great sweet glaze to take it over the top... of course it would win!

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  19. I love Velva's cooking too! This sounds and looks so comforting.

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  20. Wow! This dish looks amazing! Throwing it in queue for supper soon! Thanks for another great recipe, Lazaro! I'm loving your taste!!

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  21. What a wonderful guest post! This must be a delicious dish since you won first place in the competition, Velva. Thank you for sharing it here!

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  22. Velva, welcome to Lazaro Cooks. Like many others I enjoy and follow your great blog. I can see why this chicken dish won with the combination of curry, chutney and red bell pepper. The honey roasted peanuts on top would only make it better. Congratulations on the win.
    Sam

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  23. Thanks for sharing. I love curry and chutney, though, for some reason, I never thought to mix them together. I think this would be just as great if some firm tofu were substituted for the chicken...at least my vegetarian husband would approve!

    Best,

    T

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  24. This sounds really delicious. I love anything curry flavored.

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  25. YUM! This looks like a great crowd pleaser for sure, a bit sweet and a bit spicy! Velva, You don't indicate what kind of chutney? Am I to assume mango? I will try this soon! Cheers!

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  26. Hi Velva - I could see why this recipe would win the prize. Congratulations! It has enough influences as to be almost global in scope. I am sure many, many people from different cultures would enjoy it as one thing or another would appeal to each one of them! Thank you both for this very, very appealing post :)

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  27. OMGosh every time I come over here I get hungry! I wish my husband cooked sometimes, so I could have a break, and a great meal like you can do!

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  28. This totally looks top prize! The colours are vibrant, attractive, I am so hungry right now.... And I can totally taste the flavours in my mouth. I am super craving chicken !

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