Turkey (or chicken) Vatapa


  • 1 tsp peanut oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 Tbsp minced peeled fresh ginger
  • 1 jalapeno pepper, minced
  • 1 Cup water
  • 1 (28 ounce) can no-salt-added diced tomatoes, undrained
  • 1 12-ounce can light beer
  • 1/4 cup unsalted, dry-roasted peanuts
  • 3 Cups chopped, skinned turkey (or chicken)
  • 1/2 Cup light coconut milk
  • 1/2 Cup finely chopped parsley
  • 1/2 Cup finely chopped cilantro
  • 1 Tbsp fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Heat oil in a dutch oven (or a big pot)
  • Add onion and garlic, sauté 2 minutes
  • Add ginger and jalapeño sauté 30 seconds
  • Stir in water, tomatoes, and beer.  Bring to a boil and cover.
  • Reduce heat, simmer 20 minutes.
  • Place peanuts in spice grinder, grind until fine.  (you can substitute peanut butter too)
  • Add peanuts, meat, and coconut milk to pan.  Stir to combine.
  • Increase heat to medium, bring to simmer, cook 5 minutes.
  • Stir in parsley, cilantro, juice, salt, and black pepper.
  • Garnish with cilantro sprigs if desired.

Caribbean Chicken


For the Rub:

  • 1 Tbsp curry powder
  • 2 tsp paprika
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp ground pepper

Mix these together to make a rub.

For the rest:

  • 1 3 pound chicken, cut into 8 pieces (or 8 chicken thighs or similar)
  • 1/2 cup all purpose flour
  • 1/4 cup vegetable oil
  • 2 Onions finely chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp cumin
  • 1 28 oz can ready-cut peeled tomatoes
  • 1 1/2 Cups chicken stock or canned broth
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp unsalted butter
  • 1 1/2 cups long grain white rice
  • 3 cups water
  • 1/2/ cup chopped raisins (optional)


  • Preheat oven to 350
  • Rub the mix you made at the top onto the chicken.  Save 2 Tbsp of the rub for the rice later.
  • Dip chicken into flour, shake off excess.
  • Heat oil in large heavy skillet.
  • Add chicken and brown well, turning frequently.
  • Transfer chicken to paper towels and drain.
  • Ad 2 onions, bell peppers, garlic and cumin to skillet and sauté until onions brown a bit.
  • Mix in tomatoes, stock, green onions and 1/4 cup parsley.
  • Arrange chicken in large baking dish.  Pour sauce over chicken.
  • Bake until cooked through, about 35 minutes, or longer to tenderfy the chicken even more.

Grab a beer, then make rice…

  • Melt butter in heavy pan
  • Add rice and remaining 2  tsp of spice rub.  Cook 2 minutes, stirring constantly.
  • Add 3 cups water and bring to a boil.  Cover, reduce heat until rice is done…blah blah blah…you know how to make rice….
  • Mix raisins into rice if you want (I don’t).
  • Spoon rice onto platter, top with chicken, devour.

Moroccan Chicken


  • 1/2 C currants of raisins
  • 1/4 C Dry Sherry
  • 3 Tbsp Butter
  • 2 Tbsp finely chopped Onion
  • 1 C Milk
  • 1 Med Apple
  • 3 T flour
  • 1 1/2 tsp curry powder
  • 6 boneless chicken breasts


  • Soak currants in sherry
  • Melt butter in heavy skillet (low)
  • Add onions – saute.
  • Add flour and curry
  • Whisk in milk
  • Bring to boil
  • Add currants and apple
  • Remove from heat
  • Salt to taste.
  • Put chicken in buttered pan, cover with sauce
  • Top with almonds
  • Bake @ 350 for about 30 minutes.

Italian Country Chicken

Simple to make, but tastes good!


  • 3 Tbsp Olive Oil
  • 2 cloves garlic
  • 1 pound boneless chicken, cut in strips
  • 1 1/2 6oz jars marinated artichoke hearts
  • One 7 oz jar roasted peppers
  • 1/2 Cup black olives
  • Salt, pepper, Parmesan
  • 3.4 pound Tri-color Fusilli


  • Cook onion and garlic in oil until clear
  • Add chicken, cook about 5 min
  • Mix in Artichoke hearts, peppers (with liquid) and olives.  Heat through.
  • Season with salt and pepper.
  • Pour over pasta and serve with Parmesan.

Chicken Curry

Chicken Curry
Chicken Curry

From a reddit post, placed here so I can find it quickly later

INGREDIENTS Basmati rice or naan

Chicken, 1.5-2 lbs, preferably with bone

Onion, 1 red or 2 yellow, about fist sized

Potatoes, 5-6 medium ‘size B’ (red skin)

Tomatoes, 2-3 Roma (twice as much if out of season)

Garam masala

Bay, 1 or 2 leaves

Green or Black Cardamom, 3-5 seeds

Thai Chilies, 5 or 6 or chili powder (Cayenne, 90 KHU works ok)

Cinnamon, 1 large stick or 2 medium

Garlic to taste

Ginger root, fresh

Salt, kosher, 4 tsp

Turmeric, 1 tsp (be careful, it will stain everything)

PREP Slice onion, tomatoes, and potatoes. Onion should be smallest, somewhere between dicing and chunking. Tomato and potato approximately into twelfths or sixteenths. Grate a handful of ginger.


1. Heat a capful of oil until it is fluid but not popping/smoking.

2. Add cinnamon, bay, cardamom, and heat briefly. —Crack green cardamom before adding, add black cardamom as is.If these begin to burn, just continue immediately to next step.

3. Add onions, turn down the heat. Add ginger (and garlic). Caramelize the onions—not fully, just until they are a deep brown.

4. Add tomato and stir occasionally for several minutes. Continue until tomatoes are cooked and slightly limp.

5. Add salt, turmeric (chili powder goes in here), mix thoroughly.

6. Add potato and fresh chilies, and approximately 2 cups of water, stir occasionally, cover. –Slit chilies and remove stems before adding, and wash your hands. –Potatoes take forever, maybe nuke for 1-2 minutes before adding. –Water will continue to reduce as potatoes cook, add ¼ – ½ cup as necessary.

7. After the potatoes are finally done, add chicken to cook fully and finish the flavour.

8. You forgot to make rice.