Apparently the island of Curacao is quite the melting pot. When the ruling Dutch threw out their cheese rinds, the poor would take them home and fill them with chicken and vegetables. I haven't any rinds laying about and you don't have any ramekins so of course I have already altered and simplified it for us. The original recipe came from Relish magazine. We all liked the unusual (to us) mix of flavors.
In skillet, sauté:
2 colored bell peppers, sliced or chopped
1 onion, chopped
olive or canola oil
When the peppers are softened, add:
2 T golden raisins
3 T chopped dill pickles
a handful of chopped black olives
3 c cooked chicken, shredded or chopped
2 T tomato paste
1/2 t salt
Stir to combine, cover and heat thoroughly. When serving, sprinkle generously on top:
Gouda or sharp white cheddar, shredded
In skillet, sauté:
2 colored bell peppers, sliced or chopped
1 onion, chopped
olive or canola oil
When the peppers are softened, add:
2 T golden raisins
3 T chopped dill pickles
a handful of chopped black olives
3 c cooked chicken, shredded or chopped
2 T tomato paste
1/2 t salt
Stir to combine, cover and heat thoroughly. When serving, sprinkle generously on top:
Gouda or sharp white cheddar, shredded
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