This recipe halves easily. “If you have a cast-iron skillet, you can make so many things in it for breakfast, lunch and dinner,” says Willis, author of “Basic to Brilliant Y’all” It’s a roasting pan. It’s a baking dish. It’s a skillet.” To me, the cast iron skillet is symbolic of the south. If you’re not crazy about allspice or cloves, leave them out, though it is original to the recipe.
I don’t know if this is authentic or not, and I haven’t tried it yet (but will soon), but it sounds good. When I was in Bolivia they used peanuts in a lot of dishes that we ate, though I never had the chance to eat a chicken dish with peanuts. It says to serve with rice, but I think serving it with any kind of potato dish would be appropriate. Maybe boiled potatoes? We ate a lot of potatoes during our trip, that’s for sure!
Make and share this Bhutanese Chicken recipe from Food.com.
This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper – jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre.
Make and share this Belizean Style Salbutes recipe from Food.com.
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