by scoffer » Sun Nov 19, 2023 4:04 pm
This has to be one of my more successful cooking attempts.
I made a dry rub of Keens Mustard powder, Onion powder, Garlic powder, Sweet Paprika, salt and pepper to taste and rubbed it on chicken thighs and let it infuse for several hours.
Cut up 3 potato's into 4-5 mm slices and quartered a large brown Onion.
Fried up the Potato and Onions for about 4 mins and removed from the Frying Pan.
Gave the dry rubbed chicken a good coating of vegetable oil and tossed in into the pan,
About 8 min's later I chucked the potato and onion on top of the chicken, put the lid on the frypan and let it all simmer for a while over a very low flame.
At about 15 mins I turned over the chicken thighs, replaced the potato and onion on top of the chicken and added about 150 mil of water to the frying pan.
At about 30 min's, removed from frypan and served over a bed of rice.
I'm very critical of my own cooking, but in this case - it was more than just acceptable.
This has to be one of my more successful cooking attempts.
I made a dry rub of Keens Mustard powder, Onion powder, Garlic powder, Sweet Paprika, salt and pepper to taste and rubbed it on chicken thighs and let it infuse for several hours.
Cut up 3 potato's into 4-5 mm slices and quartered a large brown Onion.
Fried up the Potato and Onions for about 4 mins and removed from the Frying Pan.
Gave the dry rubbed chicken a good coating of vegetable oil and tossed in into the pan,
About 8 min's later I chucked the potato and onion on top of the chicken, put the lid on the frypan and let it all simmer for a while over a very low flame.
At about 15 mins I turned over the chicken thighs, replaced the potato and onion on top of the chicken and added about 150 mil of water to the frying pan.
At about 30 min's, removed from frypan and served over a bed of rice.
I'm very critical of my own cooking, but in this case - it was more than just acceptable.