Is it ok to fry chicken breast? or will it lose its nutrients? how do i cook rice and peas?!
Answers:
i have used this recipe (at home + work) for rice and peas and find it excellent!.
Rice and Peas
Serves 6
Ingredients
1cup Dried red peas(red kidney beans) soaked overnight!.
300ml Walkers wood Coconut Milk
3stalks Escallion, chopped
1sprig Fresh Thyme
salt and freshly ground black pepper to taste
2cups uncooked rice
1whole Scotch Bonnet Pepper
Directions
Place beans in a large heavy saucepan with lid on!. Add enough water to cover and boil until just tender, about 2hours!. Add milk and seasonings then rice!. Top up with water, if necessary so that there is about 2 1/2 times as much liquid as rice and beans!. Place the hot pepper on top and bring to a boil!. Reduce the heat and cover!. Let steam slowly for about 25-30minutes or until all the liquid is absorbed and the rice is tender!. Do not stir while cooking or allow pepper to burst! Remove the pepper and thyme stalk, fluff lightly before serving
Cooking Instructions
Cooking time: 2 1/2 hours
and yes it is ok to fry chicken!.Www@FoodAQ@Com
Rice and Peas
Serves 6
Ingredients
1cup Dried red peas(red kidney beans) soaked overnight!.
300ml Walkers wood Coconut Milk
3stalks Escallion, chopped
1sprig Fresh Thyme
salt and freshly ground black pepper to taste
2cups uncooked rice
1whole Scotch Bonnet Pepper
Directions
Place beans in a large heavy saucepan with lid on!. Add enough water to cover and boil until just tender, about 2hours!. Add milk and seasonings then rice!. Top up with water, if necessary so that there is about 2 1/2 times as much liquid as rice and beans!. Place the hot pepper on top and bring to a boil!. Reduce the heat and cover!. Let steam slowly for about 25-30minutes or until all the liquid is absorbed and the rice is tender!. Do not stir while cooking or allow pepper to burst! Remove the pepper and thyme stalk, fluff lightly before serving
Cooking Instructions
Cooking time: 2 1/2 hours
and yes it is ok to fry chicken!.Www@FoodAQ@Com
Its totally ok to fry chicken breast but have it in a marinade for at least 12 hours first and fry it on a low heat seal it in then bung it in the oven for 15 minutes at 150 degrees!. You want to kill all the bugs but keep it moist!. The cooking process sadly will kill most of the nutrients as well but we humans thrive on animal protein, protein is a sturdy little fella there should be enough left for our bodies to absorb for nutritional value!. But don't over cook it and don't have it medium rare either!. I always throw in the runt of the chicken breast pack as a marker, cut through it and its still pinkish or the fluids aren't clear i know to give the others another 5-7 minutes cooking time!. As for rice and peas sorry i don't know how to cook it the proper west Indian way, thats pulses and vegetables (i think) i eat only meat, meat is my thing i love meat!.Www@FoodAQ@Com
Frying chicken does not destroy nutrients!. It will, of course add nutrients in the form of the breading and the oil!.
There are many recipes for rice and peas!. My favorites are the Venetian style risi e bisi!. Here is a nice recipe I found on the internet:
Risi e bisi (rice and peas) is a classic Venetian dish!. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available!.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
Freshly shelled peas (precise amounts below)
An onion
Several slices pancetta
Vegetable broth
Short grained rice, along the lines of Arborio or Vialone Nano
Parsley
Freshly grated Parmigiano
Preparation:
To make risi e bisi, begin by finely slicing an onion and sautéing it in oil and butter with finely minced lean pancetta or diced prosciutto!. As soon as the onion turns golden add the rice (four handfuls for four people) and continue cooking, stirring constantly, until the rice turns translucent (3-5 minutes)!. Then add green pea broth a ladle at a time; make the broth before hand by cooking the shells of the peas in lightly salted water and then straining the liquid!. When the rice is half done, add the peas (you'll want to shell 3 1/2 pounds (1!.5 k) peas to have sufficient quantity), together with a handful of minced parsley!. When the rice reaches the al dente stage, turn off the flame, stir in a chunk of unsalted butter the size of a walnut, and a couple of tablespoons of grated Parmigiano!. If you like it, freshly ground white pepper too!.
Mr!. Coltro notes that risi e fasoi, rise made with freshly shelled beans by the farmers and mountain dwellers of the Treviso region, is equally tasty!.
What he doesn't say is how much pancetta to use, nor how much onion, nor how much oil & butter to begin with!. This is quite typical of Italian recipes even now -- the author expects one to have a sense of Italian proportions!.
I'd figure:
A medium onion
About 2 ounces (50 g) pancetta
A scant pound (400 g, or 2 cups) short-grained rice
1/3 cup each olive oil and unsalted butter
3 1/2 pounds (1!.5 k) unshelled peas (if you must, use half the weight frozen peas, and vegetable broth)
A small bunch parsley, minced
1/2 cup fresly grated Parmigiano and more at table
If you want a richer risi, boil the pea pods in chicken broth rather than water!. The risi should be all'onda, in other words moist and creamy, rather than firm!.
Www@FoodAQ@Com
There are many recipes for rice and peas!. My favorites are the Venetian style risi e bisi!. Here is a nice recipe I found on the internet:
Risi e bisi (rice and peas) is a classic Venetian dish!. In the past it was prepared only on the feast days decreed by the Doge (Venice's ruler), and though one can now prepare risi e bisi at any time, the dish really shines only when freshly harvested baby peas are available!.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
Freshly shelled peas (precise amounts below)
An onion
Several slices pancetta
Vegetable broth
Short grained rice, along the lines of Arborio or Vialone Nano
Parsley
Freshly grated Parmigiano
Preparation:
To make risi e bisi, begin by finely slicing an onion and sautéing it in oil and butter with finely minced lean pancetta or diced prosciutto!. As soon as the onion turns golden add the rice (four handfuls for four people) and continue cooking, stirring constantly, until the rice turns translucent (3-5 minutes)!. Then add green pea broth a ladle at a time; make the broth before hand by cooking the shells of the peas in lightly salted water and then straining the liquid!. When the rice is half done, add the peas (you'll want to shell 3 1/2 pounds (1!.5 k) peas to have sufficient quantity), together with a handful of minced parsley!. When the rice reaches the al dente stage, turn off the flame, stir in a chunk of unsalted butter the size of a walnut, and a couple of tablespoons of grated Parmigiano!. If you like it, freshly ground white pepper too!.
Mr!. Coltro notes that risi e fasoi, rise made with freshly shelled beans by the farmers and mountain dwellers of the Treviso region, is equally tasty!.
What he doesn't say is how much pancetta to use, nor how much onion, nor how much oil & butter to begin with!. This is quite typical of Italian recipes even now -- the author expects one to have a sense of Italian proportions!.
I'd figure:
A medium onion
About 2 ounces (50 g) pancetta
A scant pound (400 g, or 2 cups) short-grained rice
1/3 cup each olive oil and unsalted butter
3 1/2 pounds (1!.5 k) unshelled peas (if you must, use half the weight frozen peas, and vegetable broth)
A small bunch parsley, minced
1/2 cup fresly grated Parmigiano and more at table
If you want a richer risi, boil the pea pods in chicken broth rather than water!. The risi should be all'onda, in other words moist and creamy, rather than firm!.
Www@FoodAQ@Com
yes, it's ok because i love fried chicken!. if you're worried about health, re-think the frying because it will add oil!. if you choose to fry, you may want to take out the skin and use vegetable oil to keep the fats down though!. best way for me is still to just season with a little salt and pepper!.
if it's steamed rice, place in a pot and wash the rice!. add water!. a very effective way of measuring water for steamed rice is to place your hand, middle finger on the rice, and add water up to the first line of your 2nd finger!. place on the stove and cook with medium heat!. wait until it boils and loses the water!. turn the the heat to low and let it cook for another 10 minutes or until the rice loses the wet look!. then again, you can always use a rice cooker that comes with a measuring cup!.
for peas, i would suggest just melting a little butter and adding the peas and a little salt!. saute for about 7 minutes!.
Www@FoodAQ@Com
if it's steamed rice, place in a pot and wash the rice!. add water!. a very effective way of measuring water for steamed rice is to place your hand, middle finger on the rice, and add water up to the first line of your 2nd finger!. place on the stove and cook with medium heat!. wait until it boils and loses the water!. turn the the heat to low and let it cook for another 10 minutes or until the rice loses the wet look!. then again, you can always use a rice cooker that comes with a measuring cup!.
for peas, i would suggest just melting a little butter and adding the peas and a little salt!. saute for about 7 minutes!.
Www@FoodAQ@Com
ok so do i take it this is organic chicken from a farm type shop and not some factory water injected #### from asda if its real chicken don't fry it its just so wrong you want to saute it ( http://www!.reluctantgourmet!.com/saute!.ht!.!.!. ), if you did by it from a supermarket then do as you like it wont make much difference to nutrient value Www@FoodAQ@Com