Cajun Chicken with Black Eyed Peas Salsa
W enn's hot (and extremely deserved!) weekend isn't hot at all, but raining out of buckets, we make ourselves the ultimate lantern-summer-evening-grill-experience ourselves Although at home in the kitchen: The crispy grilled, southern spicy chicken and the colorful salsa all picnic blankets and disposable grills anyway nice stay in the closet, pohhh. If you want, you can still put on the right music and feel spontaneously like in a rocking chair on a porch in Louisiana.
A music suggestion (also makes you happy when cooking):
Before we get started, let's just know what we're cooking there, right ?
Cajun originally referred to the kitchen in the US state of Louisiana, which was influenced by French, Spanish, Italian, African and German immigrants and has developed a style typical of the region. Typical and well-known dishes are Gumbo and Jambajala. In the 19th century, Cajun cuisine underwent a modernization as rice became a staple on the plate as a major foodstuff of the region. Even crabs were en vouge at the time and are still today consumed outdoors during a family celebration in the spring. In addition to seafood and crabs, typical ingredients of the newer Cajun cuisine include chicken, corn and, of course, beans in all variations.
So, let's get started.
The recipe for 2 Verandasitzer:
BLACK EYED PEAS SALSA
For the salsa, Black Eyed Peas are used from the tin. If you do not get it, you just take white or cidney beans.
I really wanted to try the cowpea (the german name), but found it only in the dried version. Incredibly, I have actually thought to soak the little things overnight in plenty of water. After pouring and rinsing, they looked really beautiful: very white with the decorative black spots and appetizingly shiny. The effort was worth it. Cook the soaked beans in water for 30 minutes.
Drain the boiled or canned beans and place in a bowl.
Clean 1 red pepper, remove the partitions and cores and place in a bowl cut small cubes. Cut 1 red onion into fine rings.
Add the pepper and onion to the cowpeas in the bowl.
Boil 1 fresh corncob in water until firm, or remove one ready-cooked corncob from the pack. Carefully pat dry with kitchen paper and roast it briefly in a grill pan. Then cut the corn kernels off the flask with a knife. To do this, hold the piston upright and guide the knife from top to bottom. That sounds difficult, but it's quite simple.
In fact, I have given myself here the more elaborate fresh corn variant and was very excited by the result. The corn kernels were wonderfully sweet, not floury at all and had a great bite.
Add the corn kernels and some finely chopped smooth parsley to the bowl.
From 3 tbsp olive oil, 2 tbsp Stir red wine vinegar, 1 teaspoon tabasco, salt and pepper and mix well with the salsa. Slightly infuse.
Wash larger, larger-sized chicken breasts, dab dry and cut into oblong pieces.Grill for 5 minutes until the great brown stripes appear and serve hot with the salsa.
By the way, the recipe comes from Weber's Grillbible Chicken.
(Yes, and those who had to read twice here are not alone - "Barbecue Bible" is a special word.)