Ingredients with Measurements:
- 2 cups of lâpa (cornmeal)
- 3 cups of water
- 1 teaspoon of salt
- 1 pound of boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of dried oregano
- 1/2 cup of cashews, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. In a large bowl, mix the lâpa, water, and salt until well combined. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and cook until browned, stirring occasionally.
4. Add the onion and garlic and cook until the onion is translucent.
5. Add the cumin, smoked paprika, chili powder, and oregano. Stir well.
6. Add the cashews and stir until well combined.
7. Pour the lâpa mixture over the chicken mixture and stir until well combined.
8. Reduce the heat to low and cover the skillet.
9. Cook for 20-25 minutes, stirring occasionally, until the lâpa is cooked through and the chicken is tender.
10. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the chicken and low heat for cooking the lâpa.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 16g
Carbohydrates: 45g
Protein: 30g
Sodium: 650mg
Sugar: 2g
Fiber: 4g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- You can use almonds or peanuts instead of cashews.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add vegetables such as bell peppers, carrots, or zucchini.
- You can use beef or pork instead of chicken.
- You can add hot sauce or jalapeños for a spicier version.
Tips and tricks:
- Make sure to stir the lâpa mixture frequently to prevent it from sticking to the skillet.
- You can add more water if the lâpa mixture is too thick.
- You can garnish with chopped cilantro or green onions.
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 individual bowls or on a large platter.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
Pairings:
- Serve with a side of black beans or rice.
Suggested side dishes:
- Black beans
- Rice
Troubleshooting advice:
- If the lâpa mixture is too thick, add more water.
- If the chicken is not cooked through, cook for a few more minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Lâpa is a traditional dish from Angola, made with cornmeal and water. It is often served with stews or sauces.
Flavor profiles:
This dish has a savory and slightly spicy flavor, with a nutty crunch from the cashews.
Serving suggestions:
Serve hot as a main dish.
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Region: Thai