Chicken ASOPA – Paprika, Spice & All Things Nice

I left a comment on Keith Jackson’s PNG Attitude re: Chicken ASOPA, that I will make it this weekend. Well, the good news is I made it! I usually use the measurement in the recipe as a guide. With this recipe I stuck religously to the ingredients but improvised on a couple of the quantities. Overall I followed the recipe and well, what do you know, got Chicken ASOPA at the end of it! Cool. I took some photos to show you what I did. Unfortunately, it is not exactly step-by-step but a few of these stills should give you some idea of the dish and the making of it! The recipe is in Keith Jackson’s PNG Attitude under the Food & Drink  category.

A quick spicy marinade for the chicken
A quick spicy marinade for the chicken

Preparation for the marinade took about 5 minutes. It’s good to have all your ingredients ready so it becomes somewhat like an assembly line once you start…

Browning the chicken in a heated wok
Browning the chicken in a heated wok

Whilst mixing the chicken with the spices and a bit of the olive oil, you can heat up your wok or frying pan without oil. This is a trick I picked up from my favourite chefs – Jamie Oliver and Gordon Ramsay. I then used some of the oil and that heated up pretty quickly as it was in a pre-heated wok. Pour the chicken mixture in.

Almost golden brown...meanwhile mouths were watering.
Almost golden brown...meanwhile mouths were watering.
When golden brown set aside and fry the bacon, onions, and peppers. I used half of a green one and half of a yellow one just for the contrasting colours later on.
An irrestible temptation...but let the eyes feast first than stomach later!
An irrestible temptation...but let the eyes feast first then stomach later!
Browned chicken set aside. Yes, it does look really tempting on an empty stomach.

 

 

 

 

 

Poring the browned chicken back into the wok
Pouring the browned chicken back into the wok

This was easy! To blend all the bits and pieces together…almost there…027-1 All the ingredients in including turkey sausage pieces and rice

Yes, it looks pretty sumptuous and full for two people. This is the week’s fare by the looks of it. The recipe said it can feed at least 10 people…well if they are very hungry it may just feed 5!

Looking good...almost time to tuck in
Looking good...almost time to tuck in

Countdown! One eye on the clock and one eye on the wok…

Ready to serve...hungry mouths await
Ready to serve...hungry mouths await

 

As the saying goes, ‘the proof is in the pudding’. Well we dived in and well…

First spoonful...mouth shocked from awesome taste! Thank you ASOPA
First spoonful...mouth shocked from awesome taste! Thank you ASOPA

An hour later, a meal worth waiting for. Go on try it and see what you think. Thank you for a great recipe. Worthy of a toast – glass of Wolf Blass Yellow Label or Eagle Hawk etc anytime…inotherwords make sure you have a great bottle of your favourite red or white (it does not matter nowadays) nearby.

Author: IslandMeri

I am based in Port Moresby, the capital city of Papua New Guinea. The purpose of this blog is to share my magic moments in Papua New Guinea, elsewhere in the Pacific and the world. I have many creative pursuits - singing, songwriting, amateur photography and blogging.

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