A taste of the Caribbean
THIS week I have decided to do a review of a product that I have recently got into the shop. I always like to test new products so that I can talk about them to customers, and this week’s new product didn’t disappoint. Chef’s Choice ‘Jade Blend’ is a mixture of bamboo rice, wheat berries, basmati rice, green lentils, split baby chickpeas and daikon radish seeds.
Last Friday night I headed to the supermarket to arm myself with the ingredients I would need to make the recipe on the back of the packet. As with everything new I make, I always add my own twist, and of course, spice.
Well, the dinner went down a treat, especially with Mr Red
Hot Chilli Pepper. He loved it. I liked it too but he REALLY loved it. Luckily, there was enough leftovers for lunch the next day.
The texture of this blend is as you would expect of any combined grains but the flavour was nutty and savoury. Add some spice and chorizo into the mix and you have a winning combination. So would I recommend? Yes, absolutely! Enjoy the recipe.
Caribbean rice with chicken and chorizo
INGREDIENTS: 1.5 cups of Jade Blend (rinsed) 3.5 cups of salt reduced chicken stock 4 chicken thigh fillets, fat trimmed and cut into bite sized pieces 2 chorizo sausages, diced 1 large brown onion, sliced 400g tin of pineapple rings, drained
1 tsp smoked paprika 1 bunch of broccolini 1 cup of frozen peas
METHOD: Get some colour into the pineapple rings in a fry-pan until there is slight caramelisation. Turn over and repeat. Remove and cut into smaller pieces.
Bring 3 cups of the chicken stock to the boil a large pan. Add in the Jade Blend, cover and simmer over low heat until desired consistency. I found about 10 minutes was about right and all the liquid was absorbed. Quickly steam the broccolini.
In a fry pan on medium to high heat, add onion slices, frozen peas, smoked paprika and diced chorizo and cook for about 5 minutes, stirring regularly. (No oil needed as there will be enough in the chorizo). Add in chicken and remaining half cup of stock. Simmer until the chicken is cooked, stirring regularly.
To the pan, add in the cooked Jade Blend and the broccolini. Combine. Taste for seasoning and serve with a light dusting of smoked paprika on top.
Cooking with a new product, Chef’s Choic Jade Blend, goes down a treat with diners who like nutty and savoury flavours, topped off with some spice and delicious chorizo.
ABOVE: Basmati rice, and inset, Caribbean rice with chicken and chorizo.