We’ve always been fascinated by dishes that blend the unexpected, and Flygande Jakob is a prime example. Hailing from Sweden in the 1970s, this quirky casserole combines tender chicken with bananas, bacon, and a creamy chili sauce for a flavor adventure that’s both retro and irresistible.
As food enthusiasts, we’ll walk you through our simple version of this Swedish gem. It’s perfect for anyone eager to explore global recipes that surprise and delight the palate.
Ingredients
For our Flygande Jakob recipe—a classic Swedish casserole blending tender chicken, sweet bananas, and savory bacon—we’ve curated a precise list of ingredients. We order them here as they typically appear in preparation, with specific measurements and prep notes to ensure accuracy and ease.
Main Ingredients
- Chicken: 500g boneless, skinless chicken breasts, cubed into 1-inch pieces for even cooking.
- Bacon: 200g thick-cut bacon strips, chopped into 1-inch pieces to render fat and add smoky flavor.
- Onion: 1 medium yellow onion, finely diced to build a flavorful base.
- Bananas: 2 ripe bananas, sliced into ½-inch rounds for a sweet contrast that softens during baking.
- Heavy Cream: 200ml heavy cream, at room temperature to create a rich, creamy sauce.
- Chili Sauce: 100ml chili sauce (or a mix of ketchup and Worcestershire sauce), ensuring it’s mild to balance the dish’s unexpected heat.
- Roasted Peanuts: 100g roasted peanuts, roughly chopped for a crunchy topping that enhances texture.
Optional Additions
- Garlic: 2 cloves, minced if you want to amplify the savory notes in this Flygande Jakob staple.
- Stock: 100ml chicken stock, for adjusting sauce consistency if needed.
This selection serves 4 people and highlights the dish’s signature fusion of flavors from the 1970s Swedish cuisine.
Equipment Needed
As we transition from selecting our ingredients for the Flygande Jakob recipe, we ensure a seamless cooking experience by outlining the necessary tools. These items help us prepare this iconic Swedish casserole efficiently and safely.
Essential Tools
To craft our Flygande Jakob, we rely on a few key pieces of equipment that facilitate the chopping, mixing, and baking processes. Below is a curated list of essential tools, organized by their primary use in the recipe:
- Oven-safe casserole dish: A 9×13 inch dish is ideal for baking the chicken, bananas, and creamy sauce together; ensure it’s deep enough to hold all ingredients without overflow.
- Large skillet or frying pan: Use this for browning the bacon and chicken; a non-stick version measuring at least 12 inches in diameter prevents sticking and allows even heat distribution.
- Sharp chef’s knife: Essential for precisely chopping onions and slicing bananas; opt for one with an 8-inch blade for control and safety.
- Cutting board: A sturdy wooden or plastic board at least 12×18 inches provides a stable surface to prepare ingredients and minimize mess.
- Mixing bowls: We recommend a set including a medium bowl for combining cream and chili sauce; glass or stainless steel options are best for easy cleaning.
- Measuring cups and spoons: Accurate measurements are crucial—use a 1-cup liquid measure for cream and a set of spoons for smaller quantities like spices.
- Spatula or wooden spoon: Perfect for stirring and mixing ingredients; a heat-resistant silicone spatula works well in the skillet to avoid scratching.
With these tools at hand, we’re fully equipped to bring our Flygande Jakob to life.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through preparing our flavorful Flygande Jakob casserole step by step. We’ll ensure each phase highlights the unique blend of sweet bananas, savory bacon, and creamy chili sauce for an unforgettable Swedish dish.
Prep Work
Before we start cooking, we’ll prepare our ingredients to make assembly seamless. Begin by preheating the oven to 350°F (175°C) for even baking. Next, pat dry 500g of boneless, skinless chicken breasts with paper towels and cut them into 1-inch cubes for quick browning. Chop 200g of thick-cut bacon into ½-inch pieces to render crisp fats that enhance the dish’s texture.
Dice 1 medium yellow onion into fine pieces to release its aromatic sweetness when sautéed. Peel and slice 2 ripe bananas into ¼-inch thick rounds, ensuring they are firm to maintain their structure against the creamy sauce. In a mixing bowl, combine 200ml of heavy cream with 100ml of chili sauce, whisking until smooth for a rich, tangy base that ties the flavors together. If using optional additions, mince 2 cloves of garlic and measure 100ml of chicken stock to boost depth.
Assemble the Casserole
With our ingredients prepped, we’ll layer them in a 9×13-inch oven-safe casserole dish for optimal fusion of flavors. Heat a large skillet over medium-high heat and add the chopped bacon, stirring for 5-7 minutes until it crisps and releases its smoky aroma that fills the kitchen. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
In the same skillet, add the cubed chicken and diced onion, searing for 4-6 minutes until the chicken turns golden brown and the onion softens with a sweet, caramelized scent. Drain any excess fat, then transfer the mixture to the casserole dish. Evenly scatter the sliced bananas over the chicken, followed by the reserved bacon. Pour the cream-chili sauce mixture over everything, gently stirring to coat all ingredients for a velvety, spicy coating that promises a delightful contrast of textures and tastes. If desired, incorporate the minced garlic and chicken stock here for added zest.
Bake
Now it’s time to let the oven work its magic, transforming our assembled ingredients into a bubbling, golden casserole. Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is lightly browned and the sauce is bubbling with a fragrant, spicy-sweet aroma that signals readiness. Check for doneness by ensuring the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer—here’s a quick reference for baking times based on oven variations:
| Oven Type | Baking Time (minutes) | Internal Temp (°F) |
|---|---|---|
| Conventional | 25-30 | 165 |
| Convection | 20-25 | 165 |
Once baked, remove the dish from the oven and let it rest for 5 minutes to allow the flavors to meld, creating a harmonious blend of tropical sweetness and hearty savoriness that defines this 1970s Swedish classic.
Make-Ahead Instructions
One of the beauties of our Flygande Jakob casserole is its flexibility for make-ahead preparation, allowing us to streamline our cooking process without sacrificing that signature blend of creamy chili sauce, sweet bananas, and savory chicken. By planning ahead, we ensure a delicious, hassle-free meal that retains its vibrant flavors and textures.
Prepping Ingredients in Advance
We can prepare many components of Flygande Jakob up to 24 hours before baking to minimize last-minute effort. Here’s how we do it step by step:
- Cut and store proteins and produce: Start by slicing 500g of boneless, skinless chicken breasts into even pieces and chopping 200g of thick-cut bacon and 1 medium yellow onion. Place the chicken in an airtight container with a light sprinkle of salt, and store the bacon and onion in separate containers. For the 2 ripe bananas, slice them and toss with a squeeze of lemon juice to prevent browning, then store in a sealed bag. Keep everything refrigerated at 40°F (4°C) or below to maintain freshness.
- Mix the sauce base: In a mixing bowl, whisk together 200ml of heavy cream and 100ml of chili sauce until smooth. Transfer this mixture to a sealed jar or container and refrigerate it. This allows the flavors to meld, enhancing the creamy, spicy profile that defines Flygande Jakob.
Assembling the Casserole Ahead of Time
For even greater convenience, we can fully assemble the dish and bake it later:
- Layer the ingredients: In an oven-safe casserole dish, begin by layering the cooked bacon at the bottom, followed by the chicken and onion mixture, sliced bananas, and the prepared cream-chili sauce. Cover the dish tightly with plastic wrap or aluminum foil to prevent drying out.
- Refrigerate the assembled dish: Store the covered casserole in the refrigerator for up to 24 hours. When we’re ready to bake, simply remove it from the fridge and let it sit at room temperature for 10-15 minutes to avoid thermal shock in the oven.
Storage and Reheating Tips
If we want to extend the make-ahead options, proper storage is key to preserving quality. Below, we outline recommended storage methods in a table for quick reference:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 24 hours | Keep covered; reheat by baking at 350°F (175°C) for 30-35 minutes until internal temperature reaches 165°F (74°C). |
| Freezing | Up to 2 months | Assemble without baking, wrap dish in freezer-safe material, and thaw overnight in the fridge before baking as directed. |
| Reheating cooked portions | Up to 3 days in fridge | Warm individual servings in the microwave for 2-3 minutes or oven for 10-15 minutes at 350°F (175°C), adding a splash of cream if needed to restore moisture. |
By following these steps, we ensure our Flygande Jakob remains as delightful and effortless as possible, ready to impress with its unexpected fusion of flavors whenever we need it.
Conclusion
We’ve loved sharing this take on the Flygande Jakob recipe and how it brings a touch of 1970s Swedish flair to your table. It’s a fun way to mix unexpected flavors that keep dinners exciting and memorable.
As we wrap up, we’re confident you’ll enjoy experimenting with global dishes like this one in your own kitchen—it’s simpler than it sounds and always worth the surprise.
Frequently Asked Questions
What is Flygande Jakob?
Flygande Jakob is a classic Swedish casserole from the 1970s that mixes chicken, bananas, bacon, and a creamy chili sauce for a surprising flavor blend. It’s a simple, fun dish showcasing 1970s Swedish cuisine with tropical sweetness and hearty savoriness, perfect for exploring global recipes.
What ingredients are needed for Flygande Jakob?
You’ll need 500g boneless, skinless chicken breasts, 200g thick-cut bacon, 1 medium yellow onion, 2 ripe bananas, 200ml heavy cream, and 100ml chili sauce. Optional additions include minced garlic and chicken stock. This recipe serves 4 and highlights a unique fusion of flavors.
How do I prepare Flygande Jakob?
Preheat your oven to 350°F (175°C). Cut chicken, bacon, onion, and bananas. Brown bacon, chicken, and onion in a skillet. Layer in a casserole dish with bananas, then pour over a whisked cream-chili sauce mixture. Bake for 25-30 minutes until the chicken reaches 165°F (74°C). Let rest 5 minutes before serving.
What equipment is required for Flygande Jakob?
You’ll need an oven-safe casserole dish for baking, a large skillet for browning ingredients, a sharp chef’s knife and cutting board for prep, mixing bowls, measuring cups and spoons, and a spatula or wooden spoon for stirring. These tools ensure a smooth cooking process.
Can I make Flygande Jakob ahead of time?
Yes, prep ingredients up to 24 hours in advance by storing proteins and produce separately in the fridge. You can also fully assemble the casserole and refrigerate it for up to 24 hours before baking. This makes it ideal for busy schedules or meal prepping.
How should I store and reheat Flygande Jakob?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw in the fridge if frozen, then warm in the oven at 350°F until heated through, or use the microwave for quicker results while maintaining texture.