CARIBBEAN STEW CHICKEN
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Provided by CaribbeanPot
Categories Protein Packed Nut-Free Dairy-Free Shellfish-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Stove
Time 3h5m
Yield 6
Number Of Ingredients 17
Steps:
- Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
- Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
- In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
- As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
- After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
- After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
- Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
- Enjoy as a main dish, or with rice and watercress salad!
Nutrition Facts : Calories 34 calories, Protein 3.3 g, Fat 1.7 g, Carbohydrate 1.3 g, Fiber 0.1 g, Sugar 0.7 g, Sodium 132.5 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 12.6 mg, UnsaturatedFat 0.1 g
CARIBBEAN CHICKEN WITH PINEAPPLE-CILANTRO RICE
For something a little more light and fun, but still pretty easy.
Provided by KyleeJo06
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix together the light brown sugar, 1 teaspoon of black pepper, thyme, cumin, 1 teaspoon of garlic salt, paprika, chili powder, and nutmeg in a bowl until thoroughly combined. Rub both sides of chicken breasts with the spice mixture, and place into a 9x9-inch baking dish. Sprinkle any remaining seasoning mix on top of chicken, if desired.
- Bake in the preheated oven until the chicken is lightly browned, no longer pink inside, and the juices run clear, about 30 minutes. An instant-read meat thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
- While chicken is baking, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Chop half the pineapple slices. Mix the chopped pineapple, cilantro, and olive oil into the cooked rice, and season to taste with a pinch or two of garlic salt and black pepper. Fluff the rice up with a fork, and transfer to a serving platter. Serve with the baked chicken, topped with remaining pineapple slices.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 51 g, Cholesterol 67.2 mg, Fat 4.8 g, Fiber 1.9 g, Protein 28.5 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 11.7 g
JERK CHICKEN CASSEROLE
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
- In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
- Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 16 g, TransFat 0 g
CARIBBEAN CHICKEN CASSEROLE
Make and share this Caribbean Chicken Casserole recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tablespoon of the fat.
- Gently fry the onion until softened.
- Stir in garlic, ginger and spices and cook for a minute. Sprinkle over the flour and cook for another minute.
- Remove pan from heat and stir in the stock.
- Add sweet potato and chicken.
- Return the pan to the heat and bring to the boil.
- Cover and simmer for 1 hour. Stir in the coconut milk, and be sure to check the seasoning before serving.
Nutrition Facts : Calories 1058, Fat 53, SaturatedFat 27.8, Cholesterol 157.9, Sodium 520, Carbohydrate 107.4, Fiber 6.8, Sugar 72.6, Protein 39.1
EASY OVEN-COOKED JAMAICAN BROWN STEW CHICKEN
Try this classic Jamaican one-pot of brown stew chicken with a moreish spicy marinade. Serve with rice and peas and slaw on the side, if you like
Provided by Michelle Miah
Categories Dinner
Time 1h30m
Number Of Ingredients 17
Steps:
- Remove the skin from the chicken, joint it, cut the breasts in half and separate the legs and thighs.
- Put the chicken pieces in a large bowl along with all the marinade ingredients. Toss, then rub the mixture into the chicken. Cover tightly and chill for 24 hrs.
- Heat the oven to 200C/180C fan/gas 6. Tip the chicken and marinade into a deep ovenproof dish. Cover and bake for 40 mins, then remove the lid and stir in the sugar, stock, browning sauce and flour mixture. Bake for another 15 mins, uncovered, turning the chicken and basting it every 5 mins.
- Check the chicken is cooked through. If not, bake for 15 mins more, then check again. Taste for seasoning, then scatter with the spring onions and serve with rice and peas and slaw, if you like.
Nutrition Facts : Calories 482 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 5.2 milligram of sodium
CARIBBEAN CHICKEN AND RICE
Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
- Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
- Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg
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