Tag Archive: chicken

Having lived in the United States for several years and having travelled extensively within the country, I have eaten, and continue to eat, a LOT of American food. Though I LOVE my Southern barbecue and my New York Style Pizza, my FAVOURITE American food has to be the Louisiana Creole classic JAMBALAYA!

A self-proclaimed Jambalaya lover, I began cooking Jambalaya from the box! Judge me all you want but as a rookie cook, Zatarain’s Jambalaya Mix was a quick fix for the Jamba junkie in me. Over the years, my culinary prowess has increased considerably (my husband will attest to that :) ), enabling me to make a pretty kick-ass Jambalaya. Today I blog a recipe for a healthier Jambalaya that uses brown rice but is just as delicious.

For eight servings, you will need:

Five tablespoons of olive oil

One and a half medium-sized onions, chopped fine

Three fat pods of garlic, chopped

A generous pinch of oregano

Three bay leaves

Two jalapenos, chopped

Two cups of brown rice

Four cups of low-sodium chicken broth / water or a mix

Five ripe Roma tomatoes, chopped small

Half a green bell pepper + half a red bell pepper, chopped

Four boneless chicken thighs, cubed

One and a half sausages, chopped (Andouille prefered, I used Chourico)

Four handfuls of frozen squid cut into rings (Shrimp is commonly used)

Paprika, one tablespoon

Red chili powder, one tablespoon (You could use ground pepper instead)

Hot sauce, one tablespoon

Worcestershire Sauce, one tablespoon

Salt, to taste

Handful of Coriander leaves / cilantro, chopped

Two green onions, chopped

Method of Preparation:

Coat the bottom of a pot / dutch oven with a thin layer of olive oil and heat over a medium flame. Add in a generous pinch of oregano, bay leaves, chopped onions, jalapenos and garlic. Stir occasionally. Once the onions brown, add in pieces of four tomatoes. Keep one for a little later. Once the tomatoes become tender, add in the bell pepper pieces and the rest of the tomato pieces. Add in the chicken and sausage pieces. After a couple of minutes, add in the squid rings and stir in the brown rice. Add in the water/ broth, salt, paprika, chili powder and  the sauces, and let in cook over a low to medium flame for about 40 minutes or until the rice is cooked and the liquid is reduced. Taste and adjust for salt.

Once cooked, stir in the chopped coriander leaves (cilantro) and serve hot. Bon Appetit!

Hara Kababs are a mutant strain of Indian / South Asian kababs that don’t rely on the standard spices-based masala for their oomph. Instead, they showcase the relatively subtle yet luscious flavor of herbs. And if you are worried about spiciness, don’t! Because the green chilies that go into the kabab marinade allow you give yourself the heat level you desire!


Prepping for the marinade -- Go Green! :)

For the marinade, you will need one cup of mint leaves, one cup of coriander leaves or cilantro, five green chilies (or as desired), three fat pods of garlic, one-inch cube of ginger, fifteen curry leaves (optional), a dash of lemon juice, 1 1/4+ 1/4 teaspoons of salt, three tablespoons of oil and 1 1/2 tablespoons of yoghurt. (I mentioned the salt in two parts because I would recommend adding the 1 and 1/4 teaspoon of salt  first  (while grinding ) and then adding more later (after the marinade is ready) if required.)

Grind all of the ingredients mentioned above and rub this marinade into about 0.65 kg or 1.4 pounds of boneless chicken breasts which are cut up. Remember that while the pieces need to be small enough to qualify as kababs, they shouldn’t be too small because very small pieces are super easy to overcook. Saran wrap the marinated chicken and refrigerate for at least two hours.


Hara Kababs served on a bed of stir-fried cabbage and red Peppers.

Pre-heat your oven on a broiler setting. You could use skewers if you like but I usually don’t bother with them. Use a greased baking pan and lay out the marinated pieces such that they are all touch the pan. Broil the pieces for about eight minutes, then flip the side and broil for another four or till the kababs char slightly. Check close to the finish and be careful not to overcook (and hence dry) the kabab.


Stir fry two cups of shredded cabbage and red pepper strips equivalent to half a pepper in five tablespoons of canola oil. Season with salt and pepper. Feel free to thow in some chopped almonds and coriander leaves. Use this as a bed / accompaniment to the kababs. Serve the kababs and vegetables with cooked Basmati rice, brown rice or Indian or Middle Eastern flat breads. In keeping with the spirit of Lean Streak, I wrapped these green beauties in a whole wheat pita.


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