You’re not seeing double or even triple. A while back, I shared a Brown Stew Chicken With Spinach and my take on Saag Chicken recipes, both of which are very similar to this one. Have your rice or Sada Roti on hand, as this will be one of the most comforting things you’ve eaten this month.
You’ll Need…
1 1/2 tablespoon olive oil 1/2 medium onion (sliced) 3 bird’s eye peppers (chopped) 5 cloves garlic (smashed) 1/2 teaspoon black pepper 8-10 okra (sliced) 1 lb baby spinach (washed) 3 tablespoons coconut cream 1/4 cup water leftover stewed chicken 1/2 teaspoon salt (adjust)
Notes. Please follow along with the video below, as much more about the recipe is discussed there. This recipe also works with leftover stewed Beef and Pork.
Heat the olive oil in a wide pan on a medium flame, then add the onion, garlic, back pepper, and spicy pepper you choose. In my case, I used Bird’s eye peppers. Turn the heat to low and cook for 2-3 minutes.
Add the washed and chopped okra to the pan, turn the heat to medium, and cook for another 3-4 minutes or until the edges are golden.
The washed spinach (rough-chopped if you want) should be added next, followed by salt, water, and coconut cream. Cook with the lid closed for 5 minutes.
At this point, add the leftover stewed chicken, stir well, and cook uncovered for 15-20 minutes.
Naturally, the spinach will produce a lot of liquid, so don’t be alarmed. On the rare occasion, it doesn’t, add another 1/4 cup of water. Taste and adjust the salt to your liking.
The goal now is to burn off most, if not all, of the liquid, which will heighten the overall flavor of the dish.
It took 20 minutes to get the texture and consistency I wanted after adding the stewed chicken.
Ginger and Lemongrass (say fever grass in the Caribbean) are two of my fav flavors for marinating meats, especially when playing on the grill. Arguably not a Caribbean recipe, but the closer you look at the ingredients in the maridane you’ll understand why I shared this recipe.
Notes! I recommend that you follow along with the video below, as much more about the recipe is discussed there, including the cuts of chicken and pork to use and how to cook indoors or outdoors on your choice of grill.
Create a marinade with everything mentioned in the ingredients list except the chicken, and pork. Please wear gloves when handling the peppers and wash your hands with soap and water immediately after. Use any spicy pepper you like and in the amounts you can tolerate.
In the video, I explained how to tap the lemongrass with the handle of your knife before chopping it. This will further bruise the stems to let out the fragrant oils within.
Since I was making a combination of chicken and pork, I placed them in a bowl and divided the marinade between them. Marinate for at least 2 hours before grilling.
About 30 minutes before my charcoal grill was ready, I took them out of the fridge to return to room temperature.
Grill over direct heat for 2 – 3 minutes on each side, then move them to cook for another 25 minutes with indirect heat (lid on). The cooking time will vary according to the thickness of the meats. The sugars in the marinade will want to burn or char quickly, so keep that in mind.
Basically, grill them the way you’d normally grill.
Serve with lime wedges or Hoisin sauce as a dip. Feel free to also brush on some Hoising a minute or 2 before you’re done grilling them. Slice and get ready to enjoy some of the best chicken and pork you’ve ever had.
This recipe is loosely based on the ‘bake’ (oven roasted) chicken mom would make for us as part of our Sunday lunch, growing up in Trinidad and Tobago. As mentioned in previous posts, Sunday Lunch was traditionally the biggest meal of the week and included several dishes which still brings comfort to me all these years later. A meal usually shared with visiting relatives and topped off with dad’s homemade coconut ice cream.
You’ll Need…
2 scallions (finely chopped) 5-8 chives (finely chopped) 3/4 teaspoon black pepper 2/4 teaspoon salt 1/2 cup olive oil 3 pimento peppers (chopped) 2 leaves Spanish thyme (podina) 4-6 cloves garlic (crushed) 5-8 sprigs thyme (baby stems & leaves) 3/4 tablespoon grated ginger 2 tablespoon chopped parsley 1 tablespoon oyster sauce 1 lemon (juice) 5 chicken legs with back (about 4lbs) 3 lbs par-boiled potatoes (skin on) 8 grape tomatoes (cut in 1/2) 3 stems lemon grass (2-3 inch pieces – smashed) 6 whole chili peppers (optional)
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there (see my tip about using the flavored oil during roasting to baste the chicken pieces). If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. The potatoes were cooked 75 % in salted water.
Along with mommy’s influence on this recipe, my garden played a huge part in its development as well.
As your oven preheated to 375F, create a marinade with everything except the chicken, lemon grass, tomatoes, potatoes and chilli peppers. You may also add a tables spoon or two of honey to the marinade.
Place the chicken pieces (I used legs with the back attached and with the skin on – fat and extra skin removed) along with the potatoes (pre-cooked Yukon gold in my case), lemongrass pieces and tomatoes.
Pour the chunky marinade over everything.
Using your hands or tongs, give everything a good mix to fully coat. I dropped the whole chili peppers without cutting or breaking them, so when they roast I can have a POP of heat when I dine. Anyone not cool with spicy food could easily see them and avoid the heat. Then into the oven uncovered onto the middle rack for 45 minutes. You may flip the pieces of chicken during this time.
Now turn the heat up to 400 F and roast uncovered for another 25-30 minutes.
You may sprinkle on some finishing salt when you remove the tray out of the oven. Remember to use my tip about brushing the chicken pieces with the oil from the bottom of the roasting pan to help get that lovely golden color you see in the images above.
Over the years dad’s tolerance for anything spicy has diminished considerably, and it’s to the point where he can’t handle any ‘spicy’ heat. Sadly it means no more of his fav Jerk Pork and Jerk Chicken. With that in mind and with a new crop of Pimento (seasoning) Peppers in the garden, I knew I had a solution.
You’ll Need…
1 large onion (chopped) 6-8 pimento peppers 6 scallions (chopped) 15-20 sprigs thyme (no woody stems) 4 thick slices of ginger 8 cloves garlic 3/4 tablespoon ground cinnamon 2 tablespoon Pimento (allspice) berries 1/2 tablespoon nutmeg 3/4 tablespoon black pepper 3 tablespoon brown sugar 3 tablespoon light soy sauce 1 cup rice vinegar (any plain vinegar will work) 1 cup veg oil 6 bay leaves 2 tablespoon mushroom flav soy sauce
Notes. If making this marinade gluten free, use Tamari instead of soy sauce. May I suggest that you follow along with the video below as much more about the recipe is discussed there. Especially why you’ll get better results from crushing the pimento berries vs using already ground allspice. Likewise for grating the nutmeg fresh vs using nutmeg powder. Using the pimento peppers will give you the scent, flavors and oils of a scotch bonnet without the heat.
Give the necessary ingredients a good wash with cool water, drain and rough chop. Be mindful that if you use thyme with woody stems it will not break down and become a potential choking hazard later on when you use the jerk marinade.
Crush the pimento (allspice) berries (seeds).
As explained in the video I prefer using a food processor instead of a blender as I like the finished jerk marinade to have a bit of texture. However, if you want a more smooth paste, the choice is all yours.
Place everything in the food processor and go at it for a couple minutes. Why I included bay leaves in the marinade is explained in the video.
I didn’t add the thyme to the mixture at first as I didn’t have room in the food processor.
Should you want to use honey or maple syrup instead of the brown sugar, it’s all up to you.
If you can source the pimento peppers (try West Indian and Asian supermarkets), you’ll understand what I mean about the fragrance once you cut into them. Disclaimer! Typically there’s no heat in pimento peppers, however the odd time (depending how close they’re planted to spicy peppers) they can be spicy. Nibble on a piece to confirm before you go all in.
If you don’t have a lemon, you may add the juice of a couple limes. In the past I’ve used orange, clementine and mandarin juices with great success.
After a minute or two, you may scrape down the sides of the food processor and add the thyme. Continue until you get the consistency you desire.
Store in glass jars in your fridge for up to 6 months. Be sure to stir well before you season and marinate your meats and seafood, for that wicked Jamaican jerk kick!
Yes, no scotch bonnet peppers, but you’ll be very happy with the pimento pepper replacement. Especially if you’re like my dad and heat is your enemy!
If you’re a fan of salted pigtails to enhance your stews and soups as is common in the Caribbean, may I suggest you give smoked salted pigtails a chance. As I did in making the Breadfruit Simmered In Coconut Milk, having smoked pigtail pieces adds a unique dept of flavor.
You’ll Need…
4 lbs salted pigtail 1 tablespoon black peppercorns 8 allspice berries 2 bay leaves
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Including uses for this smoked pigtails. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Place the salted pigtail pieces in a deep pot covered with water on a medium/high flame and add the other ingredients.
Bring to a boil, then reduce to a simmer and cook for one hour.
Drain and set aside. This will not only help tenderize them, it will remove most of the salt it was cured in.
I used my Traeger pellet smoker with applewood pellets. You may use an offset smoker, propane or charcoal bbq if you wish. For the propane and charcoal bbq you’ll need to grill indirectly and employ the use of smoke pouches (essentially wood chips wrapped with foil, with tiny holes so when the wood chips burn, the smoke will escape and flavor the pigtail pieces)
My Traeger smoker was set to 180 F for the duration of the cook.
Four hours later and I pulled them off the smoker, but you can go a couple hours more should you want a more pronounced flavor.
Should you want to have these go for another couple hours, then slap some BBQ sauce on them, you could easily enjoy them as a dish after (cut into small pieces) as explained in the video.
In my case, after they were cool I placed a couple pieces into individual vacuum bags and stored them in the freezer for use in later recipes. Your stews, soups and even braised cabbage with pieces of this applewood smoked pigtail, will be simply incredible.
Arguably the easiest Jamaican Rice and Peas to make is the Slow Cooker version I shared a while back and while that’s one of my go-to recipes, IMHO when you add salted pigtail to the dish it takes on a new level of ‘comfort’. Served with a healthy side of Jamaican Style Steamed Cabbage and even in the middle of a bitter Canadian winter, you’ll be cozy, warm and well fed.
You’ll Need…
1 1/2 cup dried red kidney beans (soaked) 6-8 sprigs thyme 2 scallions (chopped) 4-6 cloves garlic (smashed) 1 medium onion (diced) 1 Scotch Bonnet pepper (see notes below) 8 pimento berries (allspice) 1/2 teaspoon black pepper 2 lbs salted pigtail (pre-cooked) 1/2 cup coconut cream 2 1/2 cups par-boiled brown rice (washed) water (12-14 cups)
Notes! Soak the washed (dried) red kidney beans in water (covered) so it cooks faster. May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially how I pre-cooked the salted pigtail pieces. If making this recipe gluten free, please go through the full list of ingredients to ensure they meet your specific dietary requirements. I suggest you get your butcher to cut the salted pig tail into 1 – 1 1/2 inch pieces for you as they can be tough to cut through.
In a deep pot, put the pre-soaked red beans and any remaining water from soaking them overnight or at least 4 hours. Followed by the thyme, scallions, garlic, onion, pimento berries (allspice), black pepper and the Scotch Bonnet pepper.
With the Scotch Bonnet pepper (a habanero will work also) you have two options. As it cooks you can break it and release the heat or try your best to NOT break it while cooking and remove it near the end.
Turn the stove on high, add about 8 cups of water and the coconut cream.
Bring to a boil, then reduce to a simmer and cook for 90 minutes or until the beans are tender. Keep in mind that we did pre-cook the salted pigtail (see video). During the cook time you’ll need to add about 4-5 cups of water, keeping in mind that we still need liquid for cooking the rice.
NOTE! if you don’t have coconut cream, you may use 2 cups of coconut milk and leave out 2 cups of the water I mentioned.
Wash the rice with cool water and repeat until the water runs clear. Now into the pot and raise the heat to bring it back to a boil.
Reduce to a rolling boil / simmer and cook for about 20-25 minutes or until the rice is tender. If you use white rice, it will cook quicker and you’ll need less liquid.
No, we didn’t add any salt to the dish as the remaining salt from the salted pigtail should be enough to season the dish. However, taste it at this point and adjust the salt to your liking. This is also when you’d remove the whole Scotch Bonnet pepper if you didn’t want the sort of kick.
Turn off the heat and cover the pot. After 8-10 minutes you can go in with a fork and fluff it if you want. Enjoy!
Personally I thin that this version of rice and peas is better a bit wet or NOT Shelly!
In some parts of the Caribbean “Chow Heel” is also known as “Cow Foot”, and while those outside our culture may find it a bit offensive to eat such a part of the animal, it’s a comforting, tasty and nutritious dish. It’s deep rooted in our history from slavery to indentureship and beyond.
You’ll Need…
2 1/2 tablespoon Olive oil 1 large onion (diced) 5 cloves garlic (smashed) 1 teaspoon cumin (Geera) seeds 2 tablespoon Caribbean Green Seasoning 1 tablespoon ground Masala 2 1/2 tablespoon Curry powder 2 pimento peppers (seasoning peppers) 1 1/2 cup water 1 tablespoon black pepper 6 pimento berries 3/4 teaspoon ground cinnamon (or 1 stick) 1 Star Anise 1/2 teaspoon Sichuan peppercorns 3 Cardamom pods 2 bay leaves 2 Scotch Bonnet Peppers (see note below) 2 thick slices of ginger 4 1/2 lbs cow heel 3/4 tablespoon salt (adjust) 5-10 cups water 3 tablespoon cilantro (chopped)
Notes! Please get your butcher to cut the cow heel pieces for you with their band saw as your knives won’t be able to. I used 2 hot peppers in the dish as I like curry very spicy, that’s optional or leave the peppers whole as it cooks and fish then out near the end. Be mindful that if you break them, you’ll release the beast. If making this dish gluten free, please go through the list of ingredients to ensure they meet your gluten free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.
I forgot to mention that it’s important that you wash the pieces of cow heel with the juice of a lime or lemon and cool water. Drain after. If you don’t have lemon or lime, use 1 cup white vinegar and water.
Heat the olive oil (use any oil you prefer) on a medium flame in a deep solid pot, followed by the garlic, onion and cumin seeds. Turn the heat down to low, then continue by adding the Caribbean Green seasoning, ground Masala and curry powder. Cook for 4 minutes on low.
Add the pimento peppers (if you can source it), then turn the heat back up to med/high and add the 1 1/2 cups water. Bring to a boil.
Once boiling add the allspice berries, black pepper, cinnamon, Sichuan peppercorns, cardamom, star anise, bay leaves and Scotch bonnet pepper. Turn the heat down so you have a rolling boil.
When the liquid has reduced by about 2/3 or so, add the ginger followed by the cow heel to the pot and give it a good mix.
Add the salt and 6 cups of water. Bring it up to a boil.
Once it comes up to a boil, reduce it to a simmer, lid on slightly ajar and cook for 2 hrs and 50 minutes to 3 hrs and 15 minutes or until it’s tender. You will be required to stir every 20 mins and it will need more water as it reduces.
Remove the hot peppers if you wish, along with the star anise, slices of ginger, bay leaves and if you can get the pimento berries as well. Taste and adjust the salt. If the cow heel is tender and you’re happy with the consistency of the gravy, turn off the stove or add more water and continue cooking.
Mix in the chopped cilantro and get ready to enjoy a delicious curry dish. Yes you can use a pressure cooker and cut the cook time by about 1/2 at least. However from my experience you won’t get the same deep rich flavor as you would with a low and slow braise.
While lemon pepper ‘anything’ wasn’t on the menu when I was growing up on the islands, I noticed that over the years it’s gaining a bit of footing as an adored ‘seasoning’. I’m not a fan of these pre-packaged seasonings due to the high sodium content. Finding a low sodium one at Sam’s Club meant I was more comfortable sharing this recipe with you.
3 tablespoon melted butter 1 tablespoon lemon pepper (no salt) 1 tablespoon finely chopped parsley zest of 1 med lemon juice 1/2 lemon 1/4 teaspoon sea salt 1/2 teaspoon black pepper
Notes. Please use the video below to follow along as much more about the recipe is discussed there. Try to get sodium free lemon pepper as I find many of the regular types are loaded with high amounts of salt. Should you want to give the finished wings a kick, add a bit of pepper flakes when you season them. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Season the trimmed (remove the wing tips and separate the flats from the drums) with the ingredients listed first, except the cornstarch. After giving them a good mix, coat with the corn starch and allow to marinate for about 30 minutes.
Then pre-heat your oven to 400F.
Line a baking tray with foil, place a wire rack on top and spray with baking spray so the wings don’t stick when roasted. The foil lining will make cleanup easier at the end. Make sure there’s space between the wings when placed on the wire rack.
The tray goes on the middle rack into the 400 F oven for 35 minutes. Remove from the oven, flip and bake for another 15 minutes.
During the final 15 minutes, combine the 2nd set of ingredients to make the finishing drizzle to pour and coat the wings as soon as they come out of the oven.
Empty the roasted wings into a large bowl, pour the drizzle over them and mix thoroughly. Lemon Pepper Wings! So simple and a hit with your party guests.
Over the years we’ve done Chicken Liver, Chicken Hearts, Grilled Pork, Chicken and the classic Geera Pork. Recipes I’m all proud to have shared with you all. Today we’ll change up the technique a little (explained in the video below) and use pork riblets to make what I believe is better than the regular Geera Pork.
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Use as much hot pepper (what you like and can source) as you can tolerate (this is usually made spicy). And while I wished I had Chadon Beni(culantro), Cilantro (coriander) is easily available and a great substitute. In the Caribbean cumin is known as geera. If making this recipe gluten free, please go though the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.
At the local Asian supermarket where I shop for my ribs, they’re sold as pork riblets and I believe they’re used in making sweet and sour pork. Wash with the juice of a lemon or lime and cool water and drain / pat dry with paper towel. Place them in a heavy pot on medium flame and cook for about 7-10) minutes.
After which you’ll remove about 1/2 of the fat and discard. This step is to help render out that extra fat as explained in the video. Now turn the heat to med/low and add the geera seeds and cook for 3 minutes. This is the first layer of geera!
It’s time to add the curry powder, garlic, white parts of the scallion (chopped) black pepper, Scotch Bonnet pepper, Caribbean Green Seasoning and salt. Cook for another 3-4 minutes.
It’s now time to add the ground roasted geera and stir well to coat the pieces of pork.
Your kitchen should have that lovely aroma of something great happening.
Turn the heat up to med/high and add enough water to cover the pieces of pork riblets. Bring to a boil and reduce to a simmer.
You’ll need to cook this between 75 and 90 minutes or until the pork pieces are tender. Add more water if needed during the cooking process.
Once the ribs are tender, you can now personalize things. Taste and adjust the salt to your liking and determine if you want to have a gravy or cook until dry (more pronounced flavor). In my case I wanted a bit of gravy to enjoy with steamed rice.
Combine the cilantro with the green (tops) of the scallions and add to the pot. Stir, turn off the heat and enjoy!
Be sure to add more geera if you’re a huge fan of this aromatic spice and you may add a chopped onion when we added the garlic at the start if you wanted.
Two years back we kicked off the New Year with my incredibly tasty Cook Up Rice, loaded with chicken, salted pigtail pieces and black eyed peas for the good luck associated with using it at the start of a new year. While you’ll see similarities with that recipe and the beef version we’re about to make, it will also be apparent that I didn’t follow the sort of traditional rules this time.
You’ll Need…
1 1/2 lb stewing beef (1 inch pieces) 2 tablespoon olive oil 1 tablespoon tomato paste 1 large carrot (diced) 1 med tomato (diced) 6 cloves garlic (smashed) 1 medium onion (sliced) 2 tablespoon Caribbean Green Seasoning 1 scotch bonnet pepper (sliced) 1 can red kidney beans (rinsed) 3 cups coconut milk 1 teaspoon black pepper 3/4 tablespoon salt (adjust) 8-10 okra (sliced) 1/2 lb pumpkin (diced) 1/2 lb spinach (chopped) 3 cups bar-boiled brown rice (washed) 8-9 cups water (divided/adjust)
Notes! May I recommend that you follow along with the video below, as much more about the recipe is discussed there. The Scotch Bonnet pepper I used is optional as I like my food a bit spicy. You may use any pepper you like and in the amount you can tolerate. For additional flavor you may add grated ginger and a couple bay leaves when you cook the beef at the start. Frozen peas/carrots/beans can also be added when you add the rice. If making this dish gluten free, please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements.
Heat the oil on a medium flame in a wide/heavy pot, then add the pieces of beef and brown. You may want to turn the heat down to med/low (I explained why I didn’t season and marinate the beef prior in the video).
After about 8 minutes, add the tomato paste and cook for another 2-3 minutes.
At this point we’ll add the carrot, onion, garlic, Caribbean Green Seasoning, tomato, black pepper, scotch bonnet pepper and salt. Stir and continue cooking for 3 minutes.
Add the rinsed beans (I used a light color, almost pink bean), stir well, then it’s time to add the coconut milk and 1 cup of water. I used the water to rinse the bowl where I had the coconut milk in. Bring to a boil then reduce to a simmer. This is when you’d add the ginger and bay leaf if you wanted to.
Depending on how large you cut the beef pieces (any cheap cut of beef will work), it may be somewhat tender after one hour and 10 minutes, so it’s time to add the rest of ingredients and bring back to a boil.
With 3 cups of rice it will yield a lot of food (feeds between 8-10 people) and rather than do the 2-1 ratio (liquid – rice), I went with 7 cups of water. You may need to add more later if you like your cook-up rice on the wet or soggy side.
20 minutes between a rolling boil and simmer, taste the liquid and adjust the salt to your liking. Determine if the rice is to your fancy (doneness) and keep cooking for another 5-10 minutes.
This classic one pot Caribbean dish is usually served with a simple salad, slices of ripe avocado and lately it seems people enjoy coleslaw as a side. Don’t forget to have a tall cold glass of Mauby.
While it’s currently summertime and most of us in northern climates prefer to not have our indoor oven going, as explained in the video below this recipe can also be effectively done on an outdoors grill. If you’re doing this outdoor on the grill you can do so in a baking dish or grill the seasoned chicken directly on the grilling surface (heat source of your choice, however charcoal or wood will give you better results).
Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there. Should you want to add a teaspoon of grated ginger and a tablespoon of light Soy sauce, they will definitely be excellent additions. If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements.
I used a variety of cuts of chicken in doing this recipe, without using chicken breast as it will dry-out in the oven. With a combo of wings, drums and legs with the thigh and back attached, you’ll end up having juicy flavorful pieces of chicken. The large drumsticks were cut down the thickest parts for even cooking. And while I removed any fat I could see, I did leave the skin on.
Combine all of the ingredients (except the chicken) in a bowl and give it a whisk. Reserve 1/4 of this marinade, which we’ll treat as a dressing later on.
If you cannot source Chadon Beni(culantro), you may substitute Cilantro (coriander) instead.
Pour the marinade over the chicken pieces, mix well to coat and allow it to marinate for no less than 2 hours.* Remember to reserve 1/4 of the marinade for later.
If you wanted to use 3 tablespoons of brown sugar, agave, maple syrup or any sweetener you prefer instead of honey, you may do so.
Preheat your oven to 375 F. Then place the roasting pan with the chicken on the middle rack uncovered.
After 20 minutes, flip the chicken pieces and do so every 20 minutes or so moving forward, until they’re fully cooked.
After an hour and 15 minutes the chicken should be fully cooked and golden! Shut off the oven, drizzle on the reserved marinade and enjoy! Serve with some of that Tomato Rice, Okra Rice or Coconut Rice I shared a while back.
One of the most comforting meals I always make when I miss ‘home’ (the Caribbean) is Curry Stew Chicken Wings with a simple side of brown rice. Should I have slices of avocado (say zabouca), cucumber and fresh watercress, it’s even more warm and homely. Today we’ll go through the steps of making this dish with chicken legs instead of chicken wings and with the addition of chunky potato pieces to help it stretch for even more people. With this curry stew chicken with potato, I much prefer hot Sada Roti, to rice as my side.
You’ll Need….
3/12 lb chicken (dark meat, skin & fat removed) 3/4 tablespoon salt 1/2 teaspoon black pepper 1 medium onion (diced) 1 medium tomato (diced) 1 1/2 tablespoon Caribbean Green Seasoning 1 small Scotch Bonnet pepper (sliced) 1 1/2 tablespoon curry powder 1 1/2 tablespoon olive oil 1 1/2 tablespoon golden brown sugar 1 teaspoon grated ginger 3 cups water 5 medium potatoes (cut into large pieces) 2 tablespoon chopped parsley (see note)
Notes! May I recommend that you use the video below to follow along as much more about the recipe is discussed there. Especially the ‘stewing’ part, which can be a bit tricky. If you’re making this recipe gluten free please go through the full list of ingredients to ensure they meet your specific gluten free dietary requirements. I opted for an entire Scotch Bonnet pepper in the recipe as I enjoy spicy food, but you can leave it out or use as much as you can tolerate.
I used chicken legs with the back attached (essentially drums and thighs) which were cut into serving sized pieces. The skin and most of the fat was removed. Then I went on to wash it with cool water and the juice of a lime. Since this washing of chicken is controversial, I didn’t include the lime (you can also use the juice of a lemon or 3/4 cup white vinegar) in the ingredient list.
Season the prepped chicken with the salt, black pepper, tomato, onion, Caribbean Green Seasoning, curry powder, Scotch Bonnet pepper and allow it to marinate for at least 2 hours. I discuss why in the video below.
While the seasoning with the curry powder (and marinating) is the “Curry” step of the recipe. The next step which is to caramelize the sugar and add the seasoned chicken, is what we refer to as the ‘stew’ element of the dish. Heat the olive oil in a wide, deep and heavy pot on a medium high flame and add the brown sugar. Please use the video below to follow along. IMPORTANT! Should the sugar go BLACK, STOP! Turn off the stove, move the pot to a cool burner and allow it to cool completely, then wash it and start over. If not, you’ll end up with bitter tasting chicken. The sugar will melt, go frothy, then a deep amber color. While this is happening may I recommend you use a dry spoon (metal or wood as plastic may melt with the high heat) to stir, and keep in mind that your kitchen will go smoky. Once you have that deep amber color, carefully start adding the seasoned chicken to the pot and stir well to coat.
Yes, you may add the marinade as well. Turn the heat down to medium, place the lid on the pot and bring to a boil. Yes, it will spring its own natural juices. Once it comes to the boil, reduce to a simmer, place the lid on slightly ajar and cook for about 6 minutes. In the same bowl you marinated the chicken in, add the 3 cups of water and swish around to pick up any remaining marinade.
After 6 minutes, remove the lid (I did stir it a few times), turn the heat back up to medium high to burn off any liquid that may be left in the pot. This step will intensify the flavor and color of the dish. At this point you’ll add the potato pieces, along with the grated ginger. Should you want to add a Bay Leaf or 2, it will add additional flavor to the finished dish. TIP! do 1 1/2 cups water and 1 1/2 cups coconut milk for a richer gravy at the end.
Add the liquid and bring to a boil. Then reduce to a rolling boil and cook until the chicken is fully cooked and the potato pieces are tender. This can take between 20 and 25 minutes.
Once it’s going on that rolling boil, place the lid back on slightly ajar.
Keep an eye on the level of your liquid and don’t be afraid to add a bit more water should the need arise. Once the potato starts falling apart and the chicken is fully cooked, it’s time to personalize things.
Taste and adjust the salt to your liking, and determine if the gravy is the thickness you enjoy. Keep in mind that the residual heat in the pot will further cook/thicken things and as it cools it will also thicken.
Traditionally you’d finish with chopped Chadon Beni (culantro), however all I had on hand was parsley, which also works excellent! Another option would be Cilantro (coriander) if you wanted.
If you find that your gravy is a bit too thin you can cook a bit longer or use the back of your spoon and crush a few pieces of the potato.
I truly hope you get an opportunity to give this recipe a try as it’s one that’s very dear to me.
