Ingredients with Measurements:
- 1 lb. of chicken, cut into small pieces
- 2 cups of rice
- 2 cups of water
- 1 cup of peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 tsp. of cumin
- 1 tsp. of paprika
- 2 tbsp. of vegetable oil
Special equipment needed:
- Large pot with a lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the chicken pieces to the pot and cook until browned on all sides.
4. Add the salt, black pepper, cumin, and paprika to the pot and stir to coat the chicken evenly.
5. Add the rice to the pot and stir to combine with the chicken and spices.
6. Add the water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Let the mixture simmer for 20 minutes.
9. After 20 minutes, add the peas to the pot and stir to combine.
10. Cover the pot again and let the mixture simmer for another 10 minutes.
11. After 10 minutes, turn off the heat and let the mixture sit for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 10g
- Carbohydrates: 60g
- Protein: 25g
- Fiber: 5g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Peas can be substituted with green beans or carrots.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add diced tomatoes to the pot for a more flavorful dish.
- Add chopped cilantro or parsley as a garnish.
Tips and tricks:
- Use a wooden spoon to stir the mixture to prevent the rice from sticking to the pot.
- If the mixture is too dry, add more water as needed.
- For a spicier dish, add red pepper flakes or cayenne pepper.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
Garnishes:
- Chopped cilantro or parsley
Pairings:
- Serve with a side of naan bread or pita bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
Troubleshooting advice:
- If the rice is too mushy, reduce the amount of water used in the recipe.
- If the rice is too dry, add more water as needed.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Kalao is a traditional dish from West Africa, particularly Senegal.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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