I’m having a great time cooking for my family here. And they’ve been hugely appreciative of my cooking as well. There’s no better combination than someone who wants to cook and someone who wants to eat!
I’m curious why it is that people are willing to eat cereal for breakfast, which is essentially a cold cream-of-grains soup. But when they’re presented with something home made like my Chicken Stew here, they immediately reject the idea that it can be an acceptable breakfast food. How is cream-of-grains gazpacho acceptable, but chicken stew is not? I guess that’s a question for another time…
Meanwhile, my wife and I savored every single bite! My wife’s only complaint is that the bowl was too small.
Caramelized Orange Peels
I’m glad that I’m making a soup today. I made some caramelized orange peels a few days ago, hoping to use it as a garnish on one of the meals I made earlier this week. Unfortunately I discovered that this particular recipe really doesn’t work well with alternate ingredients. I was using some fresh local orange peels which are nice and thick. Since Coconut Oil is out-of-control expensive here, I used olive oil instead. I cooked it long and slow, for near 2 hours. It smelled right, and had the right texture. But when I tasted it I was not satisfied at all. There must be something special about the interaction between the orange peel and the coconut oil, because the orange peel simply didn’t caramelize properly, and the citric acid didn’t break down right at all.
Note to self: don’t substitute coconut oil in the Caramelized Orange Peel recipe.
Medellin Caramelized Orange Peel Chicken Stew; How to do it:
o 3 Chicken Breasts (I did it from frozen)
o 1 Zucchini, chopped
o 1 Onion, chopped
o 1 Ripe Plantain, chopped
o 1 Carrot, chopped
o 1 Heel of Garlic, peeled and chopped
o 2 cups Caramelized Orange Peel
o 3 tablespoons Sea Salt
o 2 tablespoons Olive Oil
o 8 cups water
Cook and Prep Time: 2 hours
1. Combine the water, onion, garlic, caramelized orange peel, and frozen chicken breasts in a large cook pot and cook on low heat, covered until the soup boils.
2. Add the zucchini, carrot, and plantain as you chop them.
3. Once the soup begins to boil, stir thoroughly and continue to cook uncovered for 20 minutes.
4. After 20 minutes of boiling, shred the chicken breasts.
Note: you may want to remove the chicken breasts from the soup for this step to avoid burning yourself.
5. Let the soup boil on low heat for about another hour, refreshing the water as necessary.
Now serve and enjoy!