Hello how are you? I had a really lovely dinner last night. This is so yummy in my tummy and it made my tastebuds dance and that is what I told Mr. Riaz. He knows I had been really craving these yummy dishes since I had come back from Pakistan.
I made my suya paste and the recipe is here. Look on the link on the left. Suya Paste
You can either make your own which is a lot fresher or buy your own as you wish. The parts of the chicken used are wings, thighs, drumsticks, and breasts only. Apply suya spice all over the chicken pieces. If using store bought add 3 pinches of suya spice. Using my recipe for suya paste is all you need no need to measure except for what is stated in the recipe.
Add 1/4 cup of either corn, canola, safflower, sunflower or peanut oil in a cast iron skillet or wok and on low heat with the cover on cook for 5 minutes on each side and turning every 5 minutes to keep the chicken from burning until it is done.
There was still some oil with some suya seasoning in it and I was not prepaired to throw it away. I spied my Ofada rice and it came to the rescue.
I am seriously in love with this rice and even Mr. Riaz loves it too. I added 1 cup of Ofada rice and put it in a small coldero pot. I washed and rinced the rice very well and added 3 cups of water along with the oil that I cooked the chicken in since it has the yummy suya seasoning in it. I brought it to a boil on high heat and turned it down to low. I wrapped 1 piece of aluminum foil under the lid and placed it on the pot and cooked it for 15 to 20 minutes. I kept stirring in between to be sure the rice cooked nicely and it didn’t stick.
After the timer went off I left it covered which I call leaving it on the dum for 20 minutes. After this the rice was perfect and I was really hungry. Mr. Riaz ate the lion’s share of the wings and I only ate 2, lol. 😀
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