Thursday, 6 August 2009

Cajun Arse-periment

half a chicken breast, big chunks
a chorizo, sliced thin
some bacon, cubed (I had some 'cut your own' left over)
one onion, diced
garlic (you do the maths)
'cajun' spice (stole ideas from here, then added more paprika, and lots of smoky paprika, and didn't bother with their amounts except as a ratio guideline)
carrot, diced
a can of white beans
a can of tomatoes
green beans, in little pieces
crapsicum slices

In a casserole, brown them all in olive oil. Let them rest on paper (that's gotta be healthy, right?).
I burned the bottom of the pot, so I glazed with water to clean it up before the onions. The water went a great colour, so I kept it as stock.
Brown onion, garlic. Add spices, stir. Throw in tomatoes to stop the burning happening, mix, add meat, carrots and the magic water. Let it all warm up again.
When it's simmering, turn it to a low heat, add beans, put lid on, leave it for 10.
Take the lid off, let it reduce for 20.
Add the geen beans, stir through, allow to heat. Either add the crapsicum to the pot to warm them, or use as garnish. I like my crapsicum crunchy.
Serve on rice.

Totally tasty. The smoky paprika was a great addition. I also added some chopped fresh toms that needed eating, but I don't think it made a major taste difference. The amount of water from the glaze was small, about 3 tablespoons. I feel that it could have reduced a little longer - it was a bit wet. Then again, I might have been dreaming of paela, and not getting paela!
The beans had disappeared by the time we ate it. I think I'd put them in after the 10 min simmer next time.
I might add sweet potato next time too.

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