Casseroles > Poultry > Sweden > Flygande Jacob >
Chicken & Banana Casserole
4 boneless, skinless chicken breasts, cut into bite-size pieces
6 ounces bacon, diced
1/2 C onion, finely chopped
1-1/2 C heavy cream
1 TBS curry powder
2 TBS sweet chili sauce
1 chicken bouillon cube
Salt & black pepper to taste
2 bananas, peeled & sliced
1/2 C dry roasted peanuts, chopped
Oil (for frying)
Hot-cooked white rice (for serving; optional)
In a skillet, cook chicken with the bacon and onion until chicken begins to brown, about ten to twelve minutes. Drain off excess fat. Add the heavy cream; bring mixture to a boil. Reduce heat to simmer; add curry powder, chili sauce, chicken bouillon cube and salt and black pepper to taste. Gently stir in sliced bananas; simmer for five minutes. Transfer to a serving platter over hot-cooked white rice; sprinkle with chopped peanuts and serve.
Suggestion: Serve with a green salad.
Culinary Note: Flygande Jacob (Flying Jacob) was invented by Swedish air-freight worker Ove Jacobsson; the recipe first appeared in a 1976 issue of the cooking magazine Allt om Mat.
*Flygande Jacob with rice and green salad image (C) Krister Valtonen (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Related Link:
Food Fare Culinary Collection: Swedish Koket
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