Thursday, December 15, 2011

Steamed or Roasted Chicken with Veg

I learnt to cook chicken this way from a Philippines friend, her name is Nancy she is a very good cook. Even beef she cooks in vegetable stock but on stove, I will post it soon, sometimes she even add kankun leaf while she cooks chicken this way. I don’t like Kankun leaves so I avoided it. In this recipe any kind of vegetable can be used. 
This will be a very new way for Maldivians to cook chicken without any curry or chilly powder or paste as Maldivians like spicy foods. But a bit change is good, just give a try I am sure it will not disappoint your taste buds. If you remove the skin of chicken this recipe will be a very healthy recipe.
1kg whole chicken
1cube vegetable stock
4big potatoes (skin peeled & cubed)
2medium carrots (skin peeled and cubed)
1medium onion (chopped)
1/3cup water
3garlic cloves (crushed)
1tsp whole pepper corns
1/2tsp salt

Preheat oven to 190C. Prepare a baking tray with aluminum foil big enough to cover the chicken. In a big bowl rub salt all over the chicken, I like the skin on when I cook chicken this way but if you like you can remove the skin. 
Place the chicken in the baking tray, put vegetable stock cube, water, potatoes on both sides of chicken, than put 2 garlic cloves and half of chopped onion inside the cavity of chicken, rest of garlic and chopped onion mix with the vegetables, wrap and seal the chicken with aluminum foil nicely so that no steam from inside can escape.
Bake chicken for 45minutes, take the tray from oven open the aluminum foil (be careful hot steam) pop the cubed carrots inside the foil and wrap the aluminum foil.
Again put the tray in oven and roast for another 30 to 40 minutes until chicken/vegetables are soft and chicken is cooked.
Some soup will be formed inside the aluminum foil with the chicken and vegetables, when you eat with rice mix some soup and eat......................................enjoy!

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