Friday, June 24, 2011

Rickard's Blonde Hot Chicken Roti


Beer Libre!

A couple weeks ago, I was contacted by my friends at Rickard's with a new set of recipes that really inspired. As regular readers know, I enjoy cooking with beer, and I've already made mustard, soup, and stew with various beers. The recipes are for a new beer, Rickard's Blonde, not yet available in Ontario. Rickard's Blonde is  a great-tasting pilsner. The bonus for us was the sample that would soon arrive in the mail.

When the package arrived by courier, I got a laugh out of the note that arrived in the box.

Clearly an attempt to slow you down from immediately cracking open (and likely spraying yourself with) a well-shaken can that spent the better part of a day bouncing around in a courier van!

In the package of recipes, one stuck out - it was a grilled chicken sandwich in an interesting marinade. I decided to modify the marinade to turn it into a a Caribbean chicken roti with potatoes. The original marinade recipe called for Scotch bonnet peppers. Unfortunately, the local grocery didn't have any in stock, so I used two jalapeno peppers.

The result was an awesome tasty chicken roti with potatoes in a thick sauce. There was just enough heat with the flavour that you felt the warmth for a short while after finishing the meal. Perfect.

Rickard's Blonde Hot Chicken Roti
  • 3 medium potatoes, peeled and diced
  • 2 garlic cloves
  • 1 medium onion
  • 1-2 chili peppers (Scotch bonnet, habanero or jalapeno), stem and seeds removed
  • 1 cup Rickard's Blonde beer
  • ½ cup water
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 1 tsp dried thyme
  • 2 tsp garam masala or ground allspice
  • ½ tsp ground nutmeg
  • ½ tsp turmeric
  • 1/2 kilo chicken thighs or breast (boneless, skinless) diced
  • roti for serving
  1. Boil potatoes in salted water for 5 minutes and drain.
  2. Combine garlic, onion, pepper, beer, water, salt, brown sugar, thyme, garam masala, nutmeg and turmeric and puree using an immersion blender.
  3. Heat oil on medium in a deep pan and brown chicken for 3 minutes. Add potatoes and sauce mixture, cover and bring to a boil.
  4. Reduce to medium and let simmer uncovered for 30-40 minutes, stirring occasionally.
Serve on roti. Makes 4 servings.
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    6 comments:

    1. Wow - looks amazing - can't wait to give it a try!

      Thanks for sharing

      Cheers
      Forest

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    2. This sounds super tasty.... I bet the beer enhances the flavors in this delicious dish!

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    3. What a flavorful dish, Daniel. I can't think of a better use for a good beer - especially if I get to drink a glass alongside the meal, too.

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    4. Looks lovely. Something I would love to eat for dinner :) Thanks for sharing this with Hearth and Soul Hop

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    5. Oh, I love both the sound of the beer and the recipe. Amazing! =)

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    6. HI Dan! This is one of those recipes that my husband peter would beat down the door to try! I adore the combination of a good hot Indian dish with a lovely full bodied beer! I also think beer and potatoes go together so very well, they seem to complement each other and let you take more of the heat! Thanks so much for sharing this lovely recipe with us on the hearth and soul hop and lucky you to have a beer company asking you to try their stuff! Perfect for a guy chef! Hugs to you and yours! Alex

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