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Wednesday, February 4, 2009

Sweet Chicken Jambalya

2 tbsp. olive oil/canola oil
8 - 10 boneless, skinless chicken thighs, cut into cubes
1/2 sweet onion diced
4 cloves garlic crushed
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 tsp. seasoning salt
1 tsp. chili powder
1 tsp. lime juice
2/3 cup basmati rice
1/3 cup frozen green peas
1/3 cup water

1/4 cup ketchup
1/4 cup sweet Thai chili sauce
2 tbsp. brown sugar
2 tbsp. red wine vinegar

In a large skillet on medium heat, heat the oil. Crush garlic and add onion and garlic to the oil. After the onion is translucent, add cubed chicken. Stir frequently making sure it is browned on all sides. Add seasoning salt and chili powder. Stir and add the lime juice, soy sauce and Worcestershire sauce. Cover and let this simmer on medium low for about 5 to 7 minutes. Remove lid and add basmati rice, stirring. Cover and let simmer another 10 minutes.

Meanwhile, mix ketchup, sweet chili sauce, brown sugar and red wine vinegar in a bowl. After rice and chicken has finished simmering, increase heat to medium high and stir in the sweet sauce and frozen peas. Cover again and simmer another 10 minutes. At this stage it may or may not require the addition of the water. I found the rice was too hard still and the sauce had thickened too much. The addition of the water and simmering for another 5 minutes made it just right.

I served this with Sweet Potato Fries that had seasoning salt and chili powder on them.

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