Poulet A L'Indien - Cooking with Guests

Poulet A L’Indien – Cooking with Guests

You would think the name says it all but in this case it doesn’t! This is a family recipe that’s been around ever since I can remember. It’s a chicken casserole recipe with Spanish influence, not Indian. Nevertheless and for unidentifiable reasons my aunt Janane, coined it “Poulet A L’Indien.” She likes to be different, that’s why she’s my muse.

I met up with my other aunt, Amale, in Montreal this week. After a few phone calls to Lebanon, we got the recipe from the source and got busy in the kitchen.

Well, this time I didn’t do much but photograph. Here’s who bossed me around the kitchen for a change:

I still call her Amouleh (some things never change) … Isn’t she smokin’! We like to sip wine and laugh hysterically together. I love this lady!

Poulet A L’Indien

Prep: 20 minutes

Cooking: 45 minutes

4 large chicken breast, quartered and washed-Pat dry
1 tablespoon coarse sea salt
1 tablespoon ground pepper
1 tablespoon cinnamon
1 tablespoon garlic powder
2 tablespoons paprika
1 tablespoon shredded ginger
1 tablespoon tomato paste
1 tablespoon soya sauce
40 ml olive oil
Juice of 1 lemon
1 medium onion, rough chop
5 large and very ripe tomatoes, rough chop
1 bell peppers, rough chop

Rice

2 cups of basmati rice
1 tomato, rough chop
1 onion, rough chop
1 bell pepper, rough chop
1 tablespoon paprika
Olive Oil
Water

I begin by prepping the chicken below, once it’s in the oven I start on the rice. In a deep pot, sautee onion, tomato and bell pepper in olive oil for 2-3 minutes. Add the rice and sprinkle with paprika, mix well. Cover the rice with water according to instructions on package. Bring to a boil. I personally prefer to turn the flame off once the rice comes to a boil, and let it soak the water. I find it turns more fluffy and it’s easy if you need to move your attention elsewhere.

For the chicken

Pre-heat oven to 350F/180C/4G. Add salt, pepper and garlic powder to chicken…

Cinnamon…

Paprika…

Ginger…

Mix well

Lay out the chicken breast evenly

Add chopped bell peppers…

Onions…

Tomatoes…

Now mix together tomato paste, lemon juice, soya sauce and olive oil

Drizzle all over the casserole

Cover with foil

and bake for 45 minutes or till done. Serve over rice.

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12 Responses to “Poulet A L’Indien – Cooking with Guests”

Jamie 9 May 2009 at 1:24 pm #

This looks fabulous! Yet another delicious, complex dish that is pretty easy to put together and is beautiful on the plate and dynamite in the mouth!

Mr Chris Kehdy Bourne 9 May 2009 at 8:24 pm #

I am truly inspired by your dedication.

c

addie 9 May 2009 at 10:34 pm #

i love it! i made your other chicken and rice casserole last week but its not the same unless you make it. xoxo miss you

Tangled Noodle 10 May 2009 at 3:08 am #

Fantastic recipe! Your Tante Amale is lovely and together, you cooked up a marvelous dish.

Mrs Ergül 10 May 2009 at 4:57 am #

This is great to make when having company! It sure looks like it makes a lot!

eli 11 May 2009 at 7:04 pm #

anything with chicken is good for me

Stephanie 11 May 2009 at 10:31 pm #

Wow, looks delicious!!

Global Patriot 13 May 2009 at 12:01 am #

It looked overwhelming at first, but once I reviewed the steps I realized how straight forward the recipe was and how delicious (wonderful combination of flavors) the end result would be!

Naima 4 December 2011 at 5:50 pm #

I’m making this tonight, can’t wait to taste it, Yum ….

Rhea 18 February 2012 at 10:11 am #

Hi Beth, thank you for this recipe, will try it this weekend. Did you use the sweet or salty soy sauce? or it’s different with the soya sauce? Thank you!

(@RenBehan) (@RenBehan) 13 June 2012 at 4:01 pm #

Making this for tonight’s dinner! @bethanykd Poulet A L’Indien – Cooking with Guests http://t.co/P3uzyFQy Looks delish!!

@girlintheknow03 15 April 2013 at 9:23 pm #

Poulet A L’Indien – Cooking with Guests http://t.co/jjjefCzyAb via @sharethis