Bahamian Style Simmered Chicken Recipes

BAHAMIAN STYLE SIMMERED CHICKEN

Steps:

• In a large skillet heat oil; add chicken and onion. Squeeze the juice from 2-3 limes over chicken or substitute Old Sour if a spicier flavour preferred. Add thyme. Simmer chicken 30-40 minutes until fork tender and no longer red. Add salt and pepper to taste and serve immediately.
• Note: if you use all breast meat, it might take less time. Likewise, if you use more chicken, it might take more time. Keep an eye on it.

BAHAMIAN STYLE SIMMERED CHICKEN

Steps:

• In a large skillet heat oil and add chicken and onion. Squeeze the juice from 2-3 limes over chicken or substitute Old Sour if a spicier flavor is preferred.
• Add thyme. Simmer chicken 30-40 minutes until fork tender and no longer red.
• Add salt and pepper to taste and serve immediately.
• Note: Most Bahamians also soak the chicken pieces in lime juice the day prior to preparing for a fuller flavor.

BAHAMIAN CHICKEN SOUSE

Steps:

• Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
• Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

BAHAMIAN CHICKEN

Steps:

• 1. Preheat oven to 400°F. Coat a large, shallow baking pan with nonstick cooking spray. Wash and pat dry the chicken halves and season with salt and pepper. Place the chicken, skin side up, in baking pan. Set aside.
• 2. In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce.
• 3. Rub spice paste evenly over the chicken.
• 4. Bake for 45 minutes or until the chicken is fork tender.
• 5. Whisk chutney and remaining 1 tablespoon of rum together until blended.
• 6. Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
• 7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.