Trinidad Stewed Chicken Recipe

• 分量: 10 servings
• 調理時間: 15 minutes
• 総時間: 1 hour

材料

4 pounds chicken (cut into 2 inch pieces)

3 tablespoon vegetable oil

5 tablespoons brown sugar

2 scallions (– about 1 cup chopped scallion)

1/2 onion (small)

4 cloves garlic (grated or minced)

1 plum tomato (chopped (optional)

1 tablespoon grated ginger (grated, optional)

4 tablespoons ketchup (optional)

4 sprigs thyme

1 tablespoon bandhania (minced)

2 pimento peppers and/or habanero pepper (to taste (optional)

2 tsp Salt (to taste)

1 teaspoon black pepper

手順

Prep: Wash chicken with the juice of one lemon, lime or vinegar and water, rubbing to remove slime, also remove excess skin, fat. Wash a second time with plain water. Drain well. Wash and chop scallions, tomatoes, peel and chop onion, grate ginger and garlic, cut pimento or habanero if using. Alternately, chicken can be seasoned ahead of time with scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup.

In a large pot over medium heat, add oil. When the oil is hot but not smoking, add sugar and allow it to bubble, froth, expand and darken. Do not allow it to smoke and get black. This is the same technique I used with the pelau and stewed lamb.

Add chicken and listen to it sing in the pot! Immediately raise the heat to high and stir continuously to coat with the brown sugar, about 2 minutes.

If chicken was not pre-seasoned, now add scallion, onion, garlic, tomato(optional), ginger(optional), thyme, pimento pepper, hot pepper-if using, salt and black pepper, ketchup and cook 1-2 minutes more while stirring. Also add potatoes and cooked peas now if using.

Cook for 15-20 minutes, covered, over medium high heat (chicken will release it’s juices), stirring occasionally, every 5 minutes, until liquid has evaporated.

After the liquid has evaporated, continue to cook for a few seconds to allow flavours to develop, stirring continuously to prevent sticking.

Add one cup of water, more if you like lots of "sauce". Cover and cook an additional 10-15 minutes until the chicken is fully cooked and tender (but not shredding), turning gently once or twice, and the sauce has thickened to your desired consistency.

Taste and add more salt and pepper if required. For this dish, I added a total of two teaspoons Himalayan salt but amounts may vary depending on the type of salt you use.

Serve hot preferably over rice with stewed beans, callaloo or dhal and your favorite salad. If you feel like it add some fried plantains, wash it down with a cold glass of mauby, sorrel or home-made lemonade.

栄養

• カロリー: 261 kcal
• 脂肪総量: 17 g
• 飽和脂肪: 7 g
• コレステロール: 65 mg
• ナトリウム: 584 mg
• 炭水化物総量: 9 g
• 食物繊維: 1 g
• 糖質総量: 8 g
• タンパク質: 17 g