Another day, another WordPress Recipe Challenge and another country.
With blogging I get to peer over the worlds garden fence and see what’s growing and into its kitchens. I get to sit in and watch a pretty cake being made, a pot on the stove top stirred, see the spices ground – I get to see what’s cooking around the globe. Panama is a few miles from me, and until I came across the blog Blue Jelly Beans I realised I knew very little about this country, you see Giovanna hails from Panama and now lives in Spain. I’m a reasonably well travelled woman, but with blogging I don’t even have to leave my chair and desk to take a quick trip to Panama.
I’ve come to learn this is a classic Panamanian dish. So Panama now get’s to visit St Leonards On Sea, where I cooked up this oh so simple but truly tasty dish.
So you are thinking, yeah, yeah, yeah Chicken and Rice what could be so different about a Panamanian version? What makes it so good? There are no major seasonings in here other than the chicken and the veggies – no garlic, no herbs. The answer is in the genius addition of Olives and Capers. Which give it a tang, a lift out of the ordinary, See I said it was genius.
This is a fantastic one pot meal, you can use as much or as little chicken as you have, bulk it up with lots of rice and veggies. It would make a great party dish. And it tastes superb cold the next day. I halved the recipe, and used a mixture of rice (basmati, wild and brown) it gave it a lovely crunchy texture. I was able to use some home-grown green beans from the freezer, and you could add any vegetable you like, whatever is in season would work. And I’ve already waxed lyrical about the olives and capers!
I was careful to add the water in stages, I didn’t want to end up with soggy rice, so a bit of guesswork on my behalf. I also didn’t use chicken on the bone as I had some chicken fillets that needed using up, but I’m imagining the flavours from chicken that is on the bone, and still has its skin on.
Pop over to BlueJellyBeans, she writes in both Spanish and English, shares her recipes and world with generosity and grace, there’s often a great story or a mini history lesson on the origins of the recipes. It’s a lovely place to visit, as I’m sure Panama is! So a big thank you to Giovanna for transporting me and my kitchen to Panama for a meal
The recipe in full is here – happy cooking 🙂