Peanut Jackfruit Stew & Orange Cilantro Rice - FOOD PHOTO SHOOT
Hey, great news is that the days have been consistently getting brighter, longer, and warmer. Yay, Spring is a comming on strong, and then Summer's just around the corner!
You are probably hoping I get to the food soon and not jabber all day so here it is. This recipe is the topic I’m supposed to be typing about.
So I don’t get credit for thinking up this one. Actually, this recipe is one of the things that my Mom used to make when I was growing up and it was one of my favorites. We always called it “Jack Sparrow Chicken” because she started making it around the time the first Pirates of the Caribbean movie came out and eating it makes you feel like you’re somewhere exotic like the Caribbean. I love all the flavors going on with it.
I love this recipe because of all the flavors going on. Come on, didn’t you always want to eat chocolate and peanut butter for dinner when you were a kid? And now you can! Fine, there are a few veggies included in this equation but I still think it’s pretty awesome to put chocolate in my savory food. It’s almost as much fun as putting hot peppers in dessert…..which I totally did this week also so you have to check back tomorrow because I’m sharing the recipe for something delish!
Peanut Jackfruit Stew & Orange Cilantro Rice
Bet you never thought chocolate would be good in your dinner. Well, this recipe is here to change that assumption and blow your mind with deliciousness all at once!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 - 8 servings
Cilantro Orange Rice:
2 large oranges
1 teaspoon olive oil
2 cups uncooked brown rice
2 cups vegetable stock
3 - 5 cups water
3 tablespoons sugar
1 teaspoon cumin
2 teaspoons salt plus more to taste
1/4 cup fresh cilantro finely chopped
Chocolate Peanut Mole Jackfruit:
1/2 tablespoon olive oil
3 cloves garlic minced
1 small onion diced
1 medium red bell pepper diced
1 small jalapeño pepper seeds removed and minced
2 medium tomatoes diced
1 1/2 cups vegetable stock
1 cup tomato sauce
1/4 cup peanut butter
1 teaspoon cinnamon
1 tablespoon black coffee
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon cocoa powder
2 tablespoons fresh cilantro
sea salt and black pepper to taste
2-20 oz. cans young green jackfruit in brine or water
1 cup cooked white beans optional
salted dry roasted peanuts
fresh cilantro for garnish
In a medium saucepan, heat olive oil over medium high heat, Add oranges and cook for 2 to 3 minutes. Pour in stock, salt, cumin, sugar, rice, and 3 cups of water then reduce heat to low and cover. Simmer for 30 to 45 minutes, stirring occasionally, until liquid is absorbed and rice is cooked (You may need to add more water during cooking). Mix in cilantro when rice if finished cooking and remove from heat.
While rice is simmering, make the mole. In a large skillet, heat olive oil over medium high heat. Add garlic, onion, bell pepper, and jalapeño and cook for 3 to 4 minutes until softened, then add tomatoes and cook about 3 minutes more.
Pour in stock and add all remaining ingredients except jackfruit and bring mixture to a low boil. Now reduce heat to low and add jackfruit; cover and simmer for about 15 minutes or until sauce is thickened. Serve over rice with fresh cilantro and roasted peanuts if desired.
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.