Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup peanuts, chopped
- 1/2 cup bacon, chopped
- 1/2 cup heavy cream
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1/4 cup ketchup
- 1 tbsp curry powder
- 1 tbsp olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowl
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 8-10 minutes.
4. Add the chopped bacon to the skillet and cook for an additional 2-3 minutes until crispy.
5. In a mixing bowl, combine the heavy cream, mayonnaise, Thai sweet chili sauce, ketchup, and curry powder. Mix well.
6. Add the chopped peanuts to the mixing bowl and stir to combine.
7. Add the chicken and bacon to the mixing bowl and stir to coat the chicken with the sauce.
8. Transfer the chicken mixture to an oven-safe casserole dish.
9. Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the top is golden brown.
10. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 550
Fat: 38g
Carbohydrates: 14g
Protein: 38g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Peanuts can be substituted with cashews or almonds.
- Bacon can be substituted with turkey bacon or ham.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced pineapple to the chicken mixture for a sweet and tangy flavor.
- Use green curry paste instead of curry powder for a spicier version.
- Add chopped cilantro or basil for a fresh herb flavor.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked through.
- Make sure to chop the peanuts and bacon into small pieces for even distribution in the sauce.
- Adjust the amount of Thai sweet chili sauce and curry powder to your taste preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Thai Flying Jacob in the casserole dish with a side of rice and garnish with chopped peanuts and fresh herbs.
Garnishes:
Chopped peanuts and fresh herbs such as cilantro or basil.
Pairings:
Serve with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
Steamed rice and vegetables.
Troubleshooting advice:
If the sauce is too thick, add a splash of chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The Flying Jacob dish originated in Sweden in the 1970s and was named after a man named Jacob who created the dish.
Flavor profiles:
The Thai Flying Jacob has a sweet and savory flavor with a hint of spice from the curry powder and Thai sweet chili sauce.
Serving suggestions:
Serve the Thai Flying Jacob as a main dish for dinner or as a potluck dish for a party.
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Region: Thai