Way back when, I lived with a wonderful, fabulous, awesome roommate, who through no fault of her own, was from Ohio. Now, don’t get me wrong, Ohio readers, I am big fans of some of the people your state has produced. But, culinarily, it will take some time. Like Ireland.
Meanwhile, in Brooklyn, my roommate and I were hungry, starving some nights and so cooking with flavor and in bulk provided leftovers and I revisited this recipe last night. YUM:
Julie’s Favorite Dinner
Enough chicken to yield about 2 cups of shredded cooked meat, any cut or part will do
4 T curry powder – the good stuff
2 tsp ground coriander
2 tsp ground cumin
4 cups cooked wild rice
1 red onion, chopped fine
1 cup diced mango
1 can black beans, drained and rinsed
1 cup chopped cilantro
1/4 cup olive oil
1/4 cup seasoned rice vinegar
coarse sea salt
Heat the oven to 350. Rinse the chicken parts in cold water and dry them well with paper towels. Place them on a foil-lined cookie sheet and drench all sides in olive oil. In a small bowl, mix together curry powder, coriander and cumin. Rub into all parts of the chicken. Bake 25 – 35 minutes until cooked through. Remove from oven and allow to cool. When cool enough to handle, shred the meat, discarding the skin and bones and set aside.
Meanwhile, cook the rice in a rice cooker or on the stovetop. In a large bowl mix together cooked rice, onion, mango, beans, cilantro, and cooked chicken. Add olive oil to coat so the rice doesn’t stick together. Add rice vinegar, salt and pepper to taste.
Pics to come. Hooray for low cost, high yield food to impress even the most discerning of Ohio-born palates. And this recipe is great for pot lucks and picnics.