How To make Chilau
500 g Rice, basmati
4 tb Salt
4 tb Butter
Wash the rice well in a colander then put it in a bowl with 2 tb salt and lukewarm water to cover. Stir and let it soak overnight if you can, or at least for 1 hour. The longer the better. Fill a large saucepan with plenty of water, add 2 tb salt and bring to the boil. Sprinkle the drained rice in gradually and let it boil vigourly for about 4 to 8 minutes. The time depends upon the batch of rice but is ready when if you bit on a grain of rice you consider it to be slightly underdone, slightly harder than you would like to eat it. Drain quickly and rinse in lukewarm water. Put 2 tb butter and let it melt in the bottom of a pan, add all the rice and stir. Cover with 2 more tb of butter. Stretch a clean cloth over the top of the pan, put the lid on the top and lift the corners of the cloth up over it. Leave the rice to steam for 20 to 30 minutes over a very low flame. It should be cooked and separate. The crisp, brown, golden crust that forms at the bottom is considered a delicacy to be offered firs to guest. It is called 'dig'. Remove it with a spatula and serve separately. From: A New Book of Middle Eastern Food by Claudia Roden.
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Chilau Crab Cakes
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Bajri methi Puri | Methi Bajri puri recipe | #sheetalkitchen
Amazing Brown Stew Chicken: 30 Minute Recipe for Beginners: The only recipe you will need
Learn how to make this amazing Brown Stew Chicken in 30 minutes with the flair of Red Jerk Fusion which is a mashup of Jamaican Jerk flavors and Moroccan Ras El Hanout for an amazing fusion taste. Brown Stew Chicken is a famous dish from Jamaica and I’ve made it my own with the help of Red Jerk Fusion. This recipe is easy to make, quick, and perfect for beginners. It will become your go-to comfort food! Check out this video for all of the details on how to make an easy Brown Stew Chicken!
Get Red Jerk Fusion and try this recipe! Available on Amazon!
Pan used, 12 non-stick Fry Pan
Ingredients:
INGREDIENTS
- 7 Boneless Chicken thighs (1 Pack)
- 1 Medium Onion diced
- 6 Sweet Pepper (2 Orange, 2 Red, 2 Yellow)
- 1/2 Stick Butter
- 1/3 Cup Flour
- 2 Cup Water or Chicken Stock
- 1/4 Cup Red Jerk Fusion Paste (1 TBSP for less heat)
- Red Jerk Fusion Rub
- Salt to Taste
PREPARATION
1: Seasoned chicken on both sides with a heavy coat of Red Jerk Fusion Rub
2: Over medium-high melt a half stick of butter , cook the chicken for 5 minutes on each side or until a nice crust forms
3: Remove chicken from the pan and store in a large bowl
4: Add flour to the butter and drippings in the pan and stir until smooth.
5: Once the flour and butter start to get bubbly add peppers and onions, and saute until the onions are clear and peppers tender
6: Keep the heat on Medium-High, add water to the pan followed by Red Jerk Fusion Paste, and simmer and stir
STOP HERE ***Taste the base and add salt to taste***
7: Simmer 5 minutes on medium heat to allow the flavors to develop. Adjust liquid for desired thickness of the gravy
8: Add the chicken back to the pan including the drippings in the bowl, cover, and simmer for 15 min, or until the chicken reaches 165 with a probe thermometer.
Serve with rice and a side of cabbage or choice of vegetables and enjoy!
It's Bisque-toufee: How to make Bisque - How to make etouffee with Crab and Shrimp
Delicious Crab & Shrimp #Bisque-toufee recipe using Chilau Seafood Sauce. It's bisk and etouffee in one. Now available via @Kickstarter
Reserve your bottle here: ????????
Recipe:
???? Sauté 1/2 lb smoked sausage
???? Add 1 cup Chilau Sauce
???? Add 1 cup Heavy Cream
???? Add 1 cup Chicken Stock
???? Add 2 tsp lemon juice
???? Add 8 Shrimp
???? Simmer 20min medium heat
???? Add 8 oz Lump Crab meat
???? Simmer additional 15min
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Chilau Seafood Sauce - Tampa Tradition Since 1920
How to make Crab Chilau - Tampa Style
Make Tampa style Crab Chilau using the Chilau Sauce concentrate. The recipe below serves 2 to 4 people, but you can easy double or triple the ingredients to feed a crowd. Now that all the flavor has been crafted into the concentrated sauce all you need is a few ingredients and its time to EAT!
Reserve your bottles here:
Tampa Style Crab Chilau:
Serves 2 to 4 people
In Medium Sauce Pot Combine:
1 Cup Chilau Sauce
1 28oz Can Crushed Tomatoes
1 Tsp Sugar (only for the Original flavor)
1/2 lb chopped Smoked Sausage (optional)
Bring to a boil and simmer 15 minutes
Add 4 to 6 Cleaned Blue Crab
Simmer additional 20 min on medium heat
Serve over Spaghetti with a side of crusty Cuban bread