Chicken

=Peruvian Arroz Verde con Pollo (Chicken and Green Rice)= = Peruvian Arroz Verde con Pollo (Chicken and Green Rice) =
 * By: Vanessa
 * A very traditional South American dish.
 * You have to like coriander!
 * Serves 8

Ingredients:

 * 8 pieces skinless chicken
 * salt and pepper
 * 1/2 cup oil
 * 1 big onion, chopped
 * 3 garlic cloves, chopped
 * 1 cup fresh coriander, blended in a food processor with a little water
 * 2 capsicums, sliced for added color (1 red and 1 green or or yellow. This is optional)
 * 3 cups rice
 * 1 cup peas
 * 3 cups chicken stock  **Change Measurements**: [|US] | [|Metric]

Directions:

 * Prep Time:** 20 mins
 * Total Time:** 50 mins
 * 1) Season chicken with salt and black pepper. Using a large sauce pan or pot, fry chicken in oil until golden brown and remove from fire. Leave to cool.
 * 2) In the same oil, saute the chopped garlic, onion, capsicums and coriander pulp. You can also use really red hot chilli peppers if you like it spicy.
 * 3) Add the chicken and stir for 2 - 3 minutes. Add 1 cup chicken stock and simmer for about 10 minutes until chicken is cooked.
 * 4) Add the rice and peas. Mix well for a couple of minutes. Add rest of chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.
 * 5) Enjoy!

=Chicken Vindaloo= Spicy Indian Curry

Ingredients

 * 800g chicken
 * 2 big onions finely sliced
 * 2 green chillies chopped
 * 1 tablespoon tamarind paste
 * 2 teaspoons vinegar
 * 2 teaspoons sugar
 * 2 cups water
 * 2 tablespoons oil
 * salt to taste

For the marinade:

 * 1 teaspoon each of cumin and coriander seeds
 * half teaspoon each of mustard seeds, black pepper and tumeric powder
 * 2 whole red chillies
 * 2 cloves
 * small peice of cinnamon
 * 2 teaspoons each of ginger and garlic pastes

Directions:
1. Roast all the ingredientts for the marinade except for the tumeric powder and the ginger-garlic pastes, until you can smell a pleasant roasted aroma. 2. Allow this to cool and grind. 3. Mix in the tumeric powder. 4. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. 5. Allow them to marinate for 4 hours in a fridge (an hour if you're in a hurry!) 6. Heat the oil in a heavy-bottomed pan. 7. Add the sliced onions and fry them until they are light brown in colour. 8. Add the chicken along with the marinade and fry on medium level for about 3 minutes or until the chicken has lighlty browned all over. 9. Add the chopped green chillis, water and salt. 10. Cover and cook on low level for about 30 minutes or until the chicken is fully tenderised. 11. Add the tamarind paste and mix well. 12. Simmer on low heat for about 5 minutes. 13. Add the vinegar and sugar, and adjust the balance of sweet amnd sour as required.