Trinity Chicken Recipes

TRINI-CHINESE CHICKEN

Steps:

• In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
• Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
• Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
• Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

CHICKEN WITH TRINITY SAUCE

Steps:

• Pre-heat oven to 400. Season chicken with salt, onion & garlic poweders. No butter or oil. Place in baking dish and bake for 30 minutes.
• In a bowl, combine mayonnaise, honey, mustard, garlic & onion powders & parsley. Mix. Add coconut and cashews. Mix
• After 30 min. remove baking dish from oven and drain off any liquid. Baste with sauce on both sides
• Bake for another 15 minutes more. Serve with rice, vegetable and salad

TRINITY CHICKEN

Steps:

• Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
• Mince garlic and chop celery, red pepper, onion, and tomato.
• In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
• Slightly brown chicken on both sides.
• Add garlic and saute for a bit.
• Add rest of vegetables and enough water to cover chicken and vegetables half way.
• Cook until chicken is done.
• Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!

TRINIDAD STEWED CHICKEN

Steps:

• Prepare Green seasoning marinade:.
• Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up to a week. Or add some more water and some vinegar if you want to keep it longer. Sorry I can't offer definite measurements. I usually just eyeball this.
• Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we usually make a fresh batch of this once a week.
• Season chicken with Angustora bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
• Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn.
• The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
• Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize.
• TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL.
• Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale.
• When chicken is nice and brown, add the Worcestershire sauce, the Maggi cube and 2 cups cup or more of water to cover the chicken or two cups of broth.
• Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up but not so quickly that the chicken doesn't have time to cook. If liquid dries out too quickly you can always add more water.
• Cook on medium heat until chicken is tender.
• Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
• Serve with hot rice, salad or vegetables.
• Variations: You can add a 1/4 cup pumpkin cut in small cubes after you brown the chicken if you want a slightly thicker sauce.