Flygande Jakob
I am on a mission to find the greatest version of chicken and rice, if such even exists. We now travel to Sweden, where we experience the Flygande Jakob. Let me start off by saying that this is not representative of Swedish cuisine but I just had to make this dish because of how unique it was. So how did this mashup of random ingredients come to be? Let me tell you the story of the Swedish pilot who went by the name Ove Jacobsson. In 1976 he was invited to a potluck dinner party, and my guy was running low on groceries. He had 5 ingredients: chicken, heavy cream, chili sauce, peanuts, and bacon–which I didn’t use today. So, he uh just threw it all together into an oven and hoped for the best. This dish was a HIT and with encouragement, he submitted the recipe to Allt om Mat, a popular food magazine, which then pitched the idea as the perfect party casserole. The flying Jacob was an overnight sensation, and it’s still eaten all over Sweden, including in restaurants. I had to try it for myself, and it wasn’t bad! It was sweet, salty, and savory, so I give it a 5/10. It was the strangest dish I’ve ever heard of, eaten, or made, but still much better than I expected.
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