Monday cooking lessons - chicken with couscous [PIC] - GoFuckYourself.com - Adult Webmaster Forum

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Antonio

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#1

Monday cooking lessons - chicken with couscous [PIC]

05-29-2006, 02:51 PM

ok, the pic doesn't look that great but the dish is superb!!!!

here it comes:

fry 8 pieces of chicken (seasoned with salt, pepper, and paprika) in olive oil until golden brown then remove

add more oil, fry 2 garlic cloves (chopped) and 1 onion (chopped) until golden but not brown

add peppers (1 green, 1 yellow, 1 red - sliced), add 70g tomato paste, 400g tinned tomatoes, thyme, rosemary, and the chicken pieces, add a glass of white wine, and pitted black olives (1/2 cup)

cook for 10 minutes, reduce the heat and simmer for another 40 minutes

when ready, cook the couscous and serve it with the chicken casserole

enjoy !!!
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DutchTeenCash

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#2

05-29-2006, 02:52 PM

nice

I love couscous, weird enough I always fry it, I know you gotta steam it...

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Antonio

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#3

05-29-2006, 02:59 PM

Originally posted by thinkx

nice

I love couscous, weird enough I always fry it, I know you gotta steam it...

it's your couscous and nobody can tell you what to do with it ;)

yuo should see some of the foods I was mixing as a kid, I used to eat fried beans with yougurt
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Manowar

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#4

05-29-2006, 03:24 PM

looks awesome
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madawgz

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#5

05-29-2006, 03:47 PM

looks good, id eat it

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Mr.Right - Banned For Life

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#6

05-29-2006, 04:07 PM

that sounds nice.
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zigx

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#7

05-29-2006, 04:08 PM

GOOD POST! fuck i want to eat that up!

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After Shock Media

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#8

05-29-2006, 04:14 PM

Originally posted by Antonio

fry 8 pieces of chicken (seasoned with salt, pepper, and paprika) in olive oil until golden brown then remove

add more oil, fry 2 garlic cloves (chopped) and 1 onion (chopped) until golden but not brown

add peppers (1 green, 1 yellow, 1 red - sliced), add 70g tomato paste, 400g tinned tomatoes, thyme, rosemary, and the chicken pieces, add a glass of white wine, and pitted black olives (1/2 cup)

cook for 10 minutes, reduce the heat and simmer for another 40 minutes

Questions since I am prone to trying new things with chicken.
Chicken pieces, any type or just thighs, legs, whatever?
Should they be skin on or skin off, boneless or not?
Paprika, should it be mild hungarian or like a hotter spanish paprika?
Small, medium, or large onion? White, yellow, red?

Tomato paste, if my metric is still working that should be about 2.5 ounces and then a 14 ounce can of tomatoes. With the tomatoes should they be whole, crushed, diced, pre-seasoned?

How much thyme, and rosemary? Fresh or dried?

Glass of white wine, approx volume?

Pitted olives, any particular type since when most Americans think olives they think of those nasty black ones with no flavor.

The cooking and the additional 10 minutes I guess is over medium heat right?

Should you simmer the remaining time covered or uncovered?

Sorry for all the questions.

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SgtStrider

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#9

05-29-2006, 04:20 PM

looks to spicy for me, cool, but no thanks

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After Shock Media

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#10

05-29-2006, 04:23 PM

Originally posted by SgtStrider

looks to spicy for me, cool, but no thanks

Only thing listed in above ingrediants that could be even slightly spicy would be the paprika and that comes in sweet to hot.

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Antonio

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#11

05-29-2006, 04:25 PM

Originally posted by After Shock Media

Questions since I am prone to trying new things with chicken.
Chicken pieces, any type or just thighs, legs, whatever?
Should they be skin on or skin off, boneless or not?
Paprika, should it be mild hungarian or like a hotter spanish paprika?
Small, medium, or large onion? White, yellow, red?

Tomato paste, if my metric is still working that should be about 2.5 ounces and then a 14 ounce can of tomatoes. With the tomatoes should they be whole, crushed, diced, pre-seasoned?

How much thyme, and rosemary? Fresh or dried?

Glass of white wine, approx volume?

Pitted olives, any particular type since when most Americans think olives they think of those nasty black ones with no flavor.

The cooking and the additional 10 minutes I guess is over medium heat right?

Should you simmer the remaining time covered or uncovered?

Sorry for all the questions.

haha, you're cracking me up ;)

most of the answers to your questions - use your own discretion

olives - yes, I am talking about the black olives (Calamata will do if you have them) - there's very good spaghetti dish with tomato sauce and black olives - they really taste good togehter (spaghetti puttanesca???)

paprika - the mild one, the hot one here is called peri-peri (I think)
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#12

05-29-2006, 05:05 PM

Mmm that does look good.

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Nick81

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#13

05-29-2006, 05:32 PM

looks good indeed
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nico-t

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#14

05-29-2006, 05:57 PM

now that sounds very nice
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#15

05-29-2006, 07:01 PM

Mmm, looks superb!

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sniperwolf

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#16

05-29-2006, 09:13 PM

looks saucy

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tony286

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#17

05-29-2006, 09:14 PM

now my mouth is watering in a empty house lol
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Chris

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#18

05-29-2006, 09:17 PM

you ruined it with the tomatos

my fav chicken recipe is

Marinate your chicken in pineapples and VERY LITTLE pineapple juicy over night

get a spicey bbq sauce and put the pineapples ina blender with the sauce
blend it up

coat your chicken in that
grill it up

you will be like omgggggggggggggggggggg :D

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The Cartoonist

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#19

05-29-2006, 10:15 PM

I'll try it ! thanks !

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