Monthly Archives: January 2016

Cooking with Zaka: Chicken Stew à la Zaka

I’ve always loved good food. It’s not too rare for the highlight of the day, in retrospect, to be dinner. Home cooking, whilst quite a bother, is something I’ve gotten more and more used to recently. Unfortunately, the more good food I cook, the more mum will want to make me cook instead of her, and the more of my time will be spent away from the keyboard. On the other hand, my chicken stew is kind of good, and I’m getting better at preparing it all, so I guess it all balances out.

Oh yeah, the stew. I did title the post after it and shit.

I based this recipe vaguely off of this one (I hope you can read Swedish lel), which actually looked a bit different back when I checked it. Among other things, it called for red wine, not white. I wasn’t too keen on the walnuts and prunes, but I figured a few substitutions were reasonable. I mean, it’s a stew. Science, it ain’t.

Unfortunately, you may have trouble getting the funnel chanterelle this recipe uses (we pick it ourselves at a certain place in the woods, then dry it.) Much like Dr. Boom in most Hearthstone decks, there’s probably no real replacement. You basically want something with a bit of spiciness and a bit of general mushroominess. Good luck.

INGREDIENTS

  1. ~500g chicken filet of some sort (~1.1 pounds)
  2. 1 red bell pepper, medium to large (this is known as red paprika in Sweden, while paprika powder refers to the powdered spice. Very confusing.)
  3. 1 yellow onion
  4. ~0.7dl of red wine (1/3 cup)
  5. 1 bouillon cube
  6. 1 tbsp wheat flour (15ml, this is apparently same as the Amurrican tablespoon)
  7. 2.5dl of cream (1 cup)
  8. Thyme
  9. (Dried) funnel chanterelles, reconstitute if dried
  10. 2 carrots, medium size
  11. Salt, white pepper (Do I even need to add this?)

PREPARATION

  1. Creamy Mix: In a convenient vessel, mix za cream with some thyme (don’t be shy), the red wine, and za flour, then crumble the bouillon cube into it. Take a moment to lament your now-crumbly hands. Lightly whisk it all together.
  2. Cut za bell pepper into ~2cm (0.8 in.) wide, ~5cm (2 in.) long strips. Stripping own body optional but recommended (to be a naked chef).
  3. Peel, then cut za carrot into thin rods about 5cm (2 in.) in length. Resist urge to joke about eating rods.
  4. Chop za onion. Relish opportunity to shed manly tears by thinking about CLANNAD / listening to Close Your Eyes.
  5. Cut the chicken meat into medium-sized pieces. If there’s a goddamn tendon in each piece like in what we use, do consider cutting that out too.
  6. Be really annoyed that you have to wash your hands and everything in general like it has ebola or something because fuck chicken.
  7. Time to start actually cooking. If you have a pan with a lid which you can both fry and stew in (Wikipedia makes me think this is a saute pan, but fuck terminology), use that. Otherwise you might have to put everything in a pot for the actual stewing stage (when you add the creamy mixture), which would be a huge bother.
  8. High heat: Lightly brown the chicken in some kind of cooking fat. Salt and pepper ’em.
  9. Medium-high heat: Sear the bell pepper, then the onion. If using a saute pan, be lazy and shove the already seared stuff to the side while searing the next item, it won’t matter really.
  10. Medium-low heat: stir the Creamy Mixture into the pan, put the lid on. Let boil softly for 5 minutes. Don’t worry, it isn’t actually that reminiscent of semen.
  11. Mix the carrots and funnel chanterelles into the pan and let boil for another 5 minutes. We call them trattkantareller in Swedish.
  12. Serve with basmati (master race) rice, which has magically appeared (I hope you actually read through the recipe once before starting on this shit, otherwise, rip in lazy recipe tradition. Don’t forget to salt the water.)
  13. Holy fuck it’s done.

Obligatory tweet of shittily lit low-res picture of result:

Hopefully you will enjoy this as much as I do, assuming you actually cook stuff random amateurs post on the interwebs.

Edit 2017/10/27: Adding chili flakes to taste to the creamy mixture (or in the boiling stage later if you’re paranoid about them getting stuck in the bowl) works well if you’re into that. I’ve also tried adding the mushrooms at the start of boiling rather than after 10 minutes and honestly there isn’t much of a difference, so try either. Depending on your stove / cooking vessels, you might be able to get away with putting it on very low heat for the boiling stage – I use high heat to get it to the boil then set it down to 1/12 and put the lid on afterward personally.

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