The Vibrant Caribbean Pot Cookbook
Soup Season Cookbook
Get My Latest Cookbooks
On Sale Now

One Kitchen, Many Cultures

gluten free recipe

Showing: 37 - 48 of 174 Articles
Gluten Free Meat & Poultry

Curry-Stew Chicken With Pigeon Peas And Potato.

2 Comments on Curry-Stew Chicken With Pigeon Peas And Potato.

Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone.

You’ll Need…

3 lbs Chicken thighs (skin and fat removed)
1 1/2 tablespoon Caribbean Green Seasoning
1 1/2 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 medium onion (diced)
1 medium tomato (diced)
4 Wiri Wiri peppers
6 cloves garlic + 1 tablespoon grated ginger
4 medium potato (1/4s)
1 can Pigeon peas (about 1 1/2 cups – rinsed)
4 cups water
2 tablespoon chopped parsely

Note! Feel free to use any spicy pepper and in the amounts you can handle, especially if you cannot source the wiri wiri peppers. The spicy pepper is optional. Please watch the video below to follow along, especially when it comes to ‘browning’ the chicken which can be a bit tricky.

Season the chicken with the salt, black pepper, Caribbean Green Seasoning, tomato, onion and curry powder. Mix well and if you have time, allow it to marinate for a couple hours or over-night.

Heat a heavy deep pot on a high heat, add the oil followed by the brown sugar (watch the video below) and stir. The sugar will melt, go frothy and then a deep caramel color. At this point, add the seasoned chicken to the pot and stir well to coat. If the melted sugar goes black, STOP! Allow the pot to cool completely, wash, dry and start over, or you’ll end up with BITTER tasting chicken.

Turn the heat down to medium and cover the pot. It will come up to a boil and in doing so natural juices from the chicken will sprout. Cook for 4-5 minutes with the lid on.

You may peel your potatoes at this point and give the can of pigeon peas a rinse with cool water.

In the same bowl where you seasoned/marinated the chicken, swish around the 4 cups or water to pick up any remaining marinade in the bowl – set aside.

Remove the lid off the pot, turn up the heat and burn off the liquid. This will intensify the color and flavor of the curry-stew. Once the liquid is gone, add the potato, garlic, pigeon peas, wiri wiri peppers, grated ginger and water. Stir will.. scrape the bottom of the pot as well. Bring to a boil.

Depending on the size of the chicken thigh you use and how large the potato pieces are, it will take between 15 and 20 minutes to be cooked thoroughly. I cooked it with the lid on but slightly ajar and on a medium/low flame. Here is where you will decided on a few things. Taste and adjust the salt to your liking and continue cooking to thicken the gravy so it’s not too runny (unless you strangely enjoy thin gravy). In this case, I cooked it for a further 5 minutes with the lid off. I also used the back of the cooking spoon to crush some pieces of the potato to help thicken the gravy.

Do keep in mind that after you turn off the stove it will further thicken as it cools (residual heat from the pot). Toss in the chopped parsley and you’re done. A classic Caribbean dish (Trinidad and Tobago), usually served with roti or rice. You’ll notice that I posted this recipe under “Gluten Free”, but it’s important that you go through the full list of ingredients to make sure they meet with your specific Gluten Free dietary needs. (Read the label of the curry powder you use, some contain fillers).

Gluten Free Seafood

Stewed Cabbage With Salted Cod.

Leave a Comment on Stewed Cabbage With Salted Cod.

Here’s another one of those CLASSIC Caribbean recipes enjoyed across the region. A dish where you can let your creativity run crazy, by adding ingredients you like (vegetables) or to simply clear out ends of vegetables you have unused in the fridge. As a side dish to roti, ground provisions or dumplings or served on hot steaming rice.

You’ll Need…

1/2 large cabbage (rough chopped)
2-3 tablespoon olive oil
1-2 cups prepared Salted Cod
1 onion (sliced)
3-4 cloves garlic (smashed)
1/2 red and green Bell peppers (sliced)
1/2 medium carrot (julienne)
4-6 sprigs thyme
3/4 teaspoon black pepper
3 tablespoon parsley (chopped)
1/2 scotch bonnet pepper

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Prep all the ingredients in advance so you can run through the recipe quickly. For the Salted Cod, you can boil for a few minutes or soak it overnight. Rinse and shred. Watch this video if you want to see step by step How Salted Cod Is Prepared.

In a wide pot medium flame, add the olive oil (use any oil you like).

Now add the prepared salted cod pieces. turn the heat down to low to bring out all that flavor. 2 minutes later add the thyme, garlic and the scotch bonnet pepper (be mindful to wear gloves and/or to wash your hands with soap and water after handling such hot peppers). Toss in the onion and give everything a good mix.

Go in with the carrots, bell pepper and black pepper and stir well.

Four minutes later, turn the heat up to medium and add the cabbage. It may look like a lot, but it will wilt down as it cook. Mix well to combine all the flavors.

I didn’t use a lid, but you can if you wish to help speed up the cooking time/process. Stir a few times.

Now it’s time to personalize things. Taste for salt and adjust accordingly. The remaining salt in the Salted Cod meant I didn’t have to adjust anything. The other thing is, cook the cabbage to the consistency and texture you like. For me, five minutes after adding the cabbage it was to my liking.

Top with the parsley and turn off the heat (stir).

As classic as it gets and so simple to put together. While as a lil fella on the islands I never enjoy Cabbage, I always seem to have one sitting in our fridge in my adult years. From soups, to stews and stir-fry’s, it’s a great way to add texture and to stretch a dish. Takes on wicked flavors too! And speaking about flavors, the simple (now very expensive) Salted Cod can enhance any dish IMHO with that lovely flavor we so adore in the Caribbean.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Caribbean Stew Chicken (brown stew) With Potato.

1 Comment on Caribbean Stew Chicken (brown stew) With Potato.

Brown Stew! Nah.. that’s another recipe altogether, but for some it may be how they would recognize or identify this dish. Stew Chicken (don’t say stewed) is as classic a recipe gets, when it comes to Caribbean culinary culture. Loaded with deep flavors of herbs, ginger and caramelized sugar, braised until the chicken is falling apart and a dish you’d readily prepare when hosting guests.

For those weekdays when mom didn’t have enough chicken to make a complete dish, she would toss in potatoes to stretch it for our family of six.

You’ll Need…

4 lbs boneless chicken thighs (bone in works excellent also)
1 heaping tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
1 teaspoon Worcestershire Sauce
1 teaspoon grated ginger
1 scotch bonnet pepper (* optional | sliced thin)
1 med tomato (diced)
1 medium onion (diced)
5 medium potatoes (1/4)
1 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
3-4 cups water
2 tablespoon parsley (chopped)

Important! If making this dish gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the Worcestershire Sauce, which can be left out if it’s an issue.

Season the chicken (2-3 inch size pieces) with the salt, Worcestershire Sauce, tomato, onion, ginger, Caribbean green seasoning, black pepper and scotch bonnet pepper. Add as much scotch bonnet as you can handle or use a spicy pepper you like or can source. Yes, Habanero works great too. As always, wash your hands with soap and water after handling spicy peppers.

Allow the chicken to marinate for 1-2 hours or overnight if you have the time.

Heat the oil in a heavy pot or a medium high flame, then add the brown sugar. This is the most critical part of the recipe, so may I recommend that you watch the video below to follow along. The sugar will melt, go frothy, then amber and onto a deep amber. At this point you will add the seasoned chicken to the pot (being careful) and stir well. The goal is to coat the chicken with the caramelized sugar. No the dish will NOT be sweet.

Should the sugar go beyond dark amber = BLACK! STOP.. cool the pot down completely, wash, dry and repeat, black or burnt sugar will give the dish a bitter taste. While the sugar was melting and going to the desired color, I constantly stirred the pot (DRY Spoon).

With the heat still on high, bring to a boil (lid on). Yes, it will produce it’s on natural juices.

After 3-5 minutes you can now remove the lid and try to burn off that liquid. That will intensify the color and flavor. It will take about 3-5 minutes.

In the same bowl you marinated the chicken, swish around 3 cups of water to pick up any remaining marinade.

With the chicken now browned and there’s no liquid, add the potato to the pot and stir well.

Then add the water (from the bowl) to the pot and bring up to a boil. If you find that the potatoes are not covered, add the 4th cup of water.

On a high heat it will come to a boil in about 3 minutes. Turn the heat down to a rolling boil, place the lid on slightly ajar and let it go until the chicken is fully cooked and the potato falling apart.

I purposely put the potato in large pieces as I wanted to maintain it’s shape, even when cooked. BUT.. near the end I was a bit vigorous when I stirred the pot to gently bruise them so it would release it’s starch and thicken the gravy.

Time for you to determine if the gravy is thick enough for your liking and do taste and adjust the salt level. Be mindful that as the dish cools, it will naturally thicken too.

Toss in the parsley and get ready to enjoy an incredible meal. Well, you’ll need some steamed rice, roti or even as a topping for pasta tossed in butter. Yea, mac and cheese would be elevated with this as a side.

Back to mom and not having enough chicken. It wasn’t that we didn’t have enough, but a matter of her planning her weekly menu. On the weekend we’d butcher two large chickens. The first would be for the large Sunday lunch (biggest meal of the week in Trinidad and Tobago) and the other bird would be divided in half. Those two halves of chicken would make it’s way into two different meals.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Side Dishes

Spectacular Cherry Tomato Salad.

Leave a Comment on Spectacular Cherry Tomato Salad.

With an abundance of plump Cherry Tomatoes in our garden and the thousands of requests I get for more recipes in the #MeatFreeMonday series on YouTube, I thought I’d share (while not “Caribbean”) a simple and delicious salad with you all.

You’ll Need…

1- 1 1/2 lbs cherry tomatoes (sliced in 1/2)
1/2 large red onion (sliced thinly)
2 tablespoon chives (chopped)
1 clove garlic (crushed)
3 tablespoon olive oil
3 tablespoon balsamic vinegar
1 teaspoon sea salt (divided)
3/4 teaspoon black pepper (divided)
2 tablespoon honey
2 sprigs thyme (leaves)
1/2 orange (juice)
1 cup bocconcini cheese (pearls)

Important! If doing this recipe gluten free, please go though the full list of ingredients to make sure they meet with your specific gluten free dietary needs. If doing this recipe vegan, use what you normally use to replace cheese. Feel free to add nuts and dried fruits to the salad if you wish.

Wash and prep the ingredients. Slice the tomatoes in half, trim off the leaves of the thyme, slice the red onion VERY thin, crush the garlic and give the chives a fine chop.

  • The tomatoes, chives and garlic were from my garden.

Now it’s time to make the dressing. In a bowl, add the olive oil, balsamic, 1/2 of the black pepper, 1/2 of the salt, garlic, thyme leaves, honey and orange juice and whisk until combined.

It’s time to assemble things. Add the chopped tomatoes to your salad bowl and top with the sliced onion, then sprinkle on the remaining salt and black pepper.

Now add the cheese (feel free to add your fav).

Pour on the salad dressing and top with the chives. Give it a good mix and place in the fridge for about 20 minutes for the flavors to marinate and come together (mix again before serving). This will also allow the cheese to soak in some of the dressing.

Fresh chopped basil (I’m not a fan, so while I do have it in my garden, I sparingly use it) and diced cucumber is a great addition to this salad.

Should your tomatoes be tart, you may need to add a bit more salt. Enjoy! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Vegetarian

Tasty Oven Roasted Cauliflower.

Leave a Comment on Tasty Oven Roasted Cauliflower.

Due to the massive demand for Vegan, Vegetarian and Ital recipes, I launched a new series on YouTube, I call #MeatFreeMondays In doing so, I had to find a simple way to make Cauliflower tasty and stand out. Now… If you follow me on Instagram you would have already seen me bash Cauliflower as being the lamest vegetable on the planet. I have no love for this vegetable.. NONE! I’m much more of a fan of it’s cousin, Broccoli.

You’ll Need…

1 large cauliflower
1/2 – 3/4 cup olive oil
1 tablespoon Caribbean Green Seasoning
1 teaspoon curry powder
1/2 teaspoon black pepper
1 teaspoon sea salt (divided)

Note – use smoked paprika instead of the curry powder should you want a different flavor profile. If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Preheat the oven to 425 F

Then wash and cut the cauliflower into large pieces (I did 1/4s).

In a bowl, mix the olive oil, black pepper, 1/2 the salt, curry powder and green seasoning. Mix that well.. you now have a simple but marvelous marinade/dressing for the cauliflower pieces.

Place the cauliflower onto a baking tray and brush it with the dressing. Be generous on all sides.

Sprinkle on the remaining salt, then into the oven on the middle rack. (reminder 425 f).

35 minutes later and you’re done. However, for more of a golden/roasted color, you can keep it in for a bit longer. Remember to use the oil on the pan to brush the cauliflower after 15 minutes into roasting.

Note. Depending on how large the pieces of cauliflower you use are, it may take longer to fully cook.

Simple and delicious.. even for someone who regularly hates on cauliflower on Instagram. Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Curry Stew Chicken Pelau.

1 Comment on Curry Stew Chicken Pelau.

BLISS! When two culinary worlds collide, you get what I refer to as the Ultimate Comfort Food! Curry Stew Chicken and Pelau are two of my fav dishes out of the Caribbean. Anyone close to me will tell you that I can eat either on a daily basis. Such is my love for them. Served with a side/s of Tomato Choka, Coleslaw, Salad, even just sliced Avocado (zabouca) and/or cucumber.

You’ll Need…

3-4 lbs chicken
1 1/2 tablespoon Caribbean Green Seasoning
3/4 tablespoon salt (adjust)
1/2 teaspoon black pepper
1 1/2 tablespoon Curry Powder
1 teaspoon Worcestershire Sauce (optional)
1 med onion (diced)
1 med tomato (diced)
1 1/2 tablespoon golden brown sugar
1 tablespoon oil (I used olive)
1 teaspoon grated ginger
1 1/2 cups coconut milk
6-8 cups water
2 1/2 cups long grain par-boiled rice
1 scotch bonnet pepper (sliced)
2 pimento peppers aka seasoning pepper (optional)
2 tablespoon chopped shado beni (culantro)
1 stalk celery (diced)
1 medium carrot (diced)
1 can pigeon peas (1 1/2 cups)

Season the chicken (cut into serving sized pieces) with the Caribbean Green Seasoning, salt, black pepper, curry powder, onion, tomato, Worcestershire Sauce, pimento peppers and scotch bonnet pepper. Allow this to marinate for at least 2 hours. Overnight in the fridge may give best results.

Tips! Wash you hands with soap and water after handling such spicy peppers. Do not use the seeds and white membrane of the pepper if you’re overly concerned about the raw heat. Yes, use you fav spicy pepper if you cannot source Scotch Bonnet. If you’re doing this gluten free pay attention to the ingredient list on the curry powder and Worcestershire Sauce you use. Some curry powder may have flour as a thickener and filler.

Please watch the video below to follow along with this step. Heat the oil on a med/high flame on a deep and heavy pot (one with a lid). Then add the brown sugar and stir (dry spoon). I suggest stirring as some spots in your pot may have HOT spots and the sugar may BURN there. The goal is to NOT BURN the sugar or you’ll end up with “bitter” tasting Pelau.

The sugar will melt, go frothy, then a dark amber color. This is when you’ll add (be careful when adding) the seasoned chicken to the pot. Add about half the seasoned chicken, stir well, then add the rest. The goal is to coat the pieces of curry-seasoned chicken with this lovely caramelized sugar. Do NOT get the sugar black. Should this happen, turn off the stove, cool the pot completely, wash and start over. NO this is NOT a sweet dish.

Now place the lid on the pot and bring to a boil. In the meantime, add 6 cups of the water to the same bowl where you marinated the chicken in, to pick up any remaining marinade which may be in there. Set aside for later.

3-4 minutes later and it will come to a boil and start sprouting it’s own natural juices. Now it’s time to develop that rich color. Remove the lid and allow that liquid to burn off. Here’s where I like adding my grated ginger and stir well.

As the liquid burns off, add the pigeon peas (rinse and drain), followed by the celery and carrot. Stir to coat with the ‘stew’ niceness and continue cooking on high to burn off that liquid. Takes about 5-6 mins in total.

Add the coconut milk (stir), followed the water we reserved in the bowl earlier and bring to a boil.

Wash the rice (see the video below), drain and add to the pot (as it comes to a boil), stir well and bring back to a boil.

Turn the heat down to a simmer and allow the rice to fully cook, go plump and soak in all the stew/coconut goodness. BTW my lid was on but slightly ajar. Add more water should the rice not fully cook at this point. In the ingredient list I mentioned we’ll need 6-8 cups of water.

Couple things, should you want a more wet and creamy pelau I’d suggest stirring the pot a few times. This will brake down the rice and it will release more starch. Should you want a more grainy pelau (team dry), don’t stir too much.

25 minutes later and it’s time to personalize things. 1. Taste and adjust the salt to your liking. 2. You need to decide if you want a ‘wet’ or ‘dry’ pelau. For a more wet (creamy) pelau you may need to add a bit more water and cook longer. For team dry, burn off that liquid, cover the pot completely (after you turn off the stove) and let it sit in it’s own residual heat to dry-up. Flake/fluff with a fork after about 20 minutes and serve.

Top with finely chopped shado beni (culantro), should you not have access to culantro, you may use cilantro or parsley.

SERVE PIPING HOT! No, but I do enjoy a massive plate as soon as its off the stove. One of those things you got to suck air in as you eat, to help cool it down or you risk 2nd degree burns in your mouth. (smile.. I’m just a greedy) Add a little kuchela on the side if you want a little extra heat or spice flavor.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Seafood

Curry Lobster With Shrimp.

2 Comments on Curry Lobster With Shrimp.

Seafood and Curry lovers, I got YOU! The delicious combination of wild caught shrimp and lobster claws in a CLASSIC Caribbean curry sauce… no need for coconut milk, but rock it if you feel the need. This is one of my all-time favorite way to use curry with seafood and I can guarantee it will be yours too!

You’ll Need…

1 lbs lobster claws (pre-cooked)
1 lb shrimp (shell on, deveined)
2 tablespoon coconut oil
1/2 medium onion (diced)
1 scotch bonnet pepper (sliced)
5-7 cloves garlic (smashed)
1 medium tomato (diced)
1 heaping tablespoon Caribbean Green Seasoning
1 1/2 cups water
1 1/2 tablespoon curry powder
1 teaspoon dehydrated pimento peppers flakes (optional or use fresh if you have)
1 teaspoon dehydrated Shado Beni (optional or use fresh if you have)
1 teaspoon Anchar Masala
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoon parsley (chopped fine)

Important! I used previously cooked lobster claws (on sale) in this recipe, so they only had to be reheated (after being thawed) in the curry sauce. If doing this recipe gluten free, please go through the list of ingredients to make sure they meet with your specific gluten free dietary needs. Especially the curry powder you decide on using. Anchar Masala can be found at your local West Indian supermarket or if you cannot source it, feel free to use roasted cumin (geera). I used dehydrated Shado Beni and Pimento Peppers (aka seasoning peppers), feel free to use cilantro (fresh) if you can’t source the Shado Beni. Fresh pimento is best IMHO, but it’s what I had on hand. However, feel free to leave it out if you cannot source it.

Thaw the Lobster claws and give them a quick rinse under cool water. I was able to get wild caught shrimp which were deveined, but had the shell on. That shell will give you great flavor. Wash with cool water and lemon juice (not mentioned in the ingredient list). Drain!

In a saucepan on medium flame, add the oil, onion and garlic. Turn the heat to low.

3 minutes later add the Scotch Bonnet pepper (as much as you can handle) and remember to wash your hands with soap and water immediately after. Habanero peppers work great in this dish as well, but you can also use your fav spicy pepper.

One minute after adding the scotch bonnet pepper, we’ll add the curry powder and move it around the pan. It will go grainy and darker. The low heat will allow us to waken up the spices which makes up the curry powder.

4 minutes later add the black pepper and turn the heat to med/high and in goes the water. Bring to a boil

Add salt, shado beni and pimento pepper, followed by the Caribbean Green Season and stir well. Then in goes the diced tomato. This tomato will help us get a thick gravy and the acid will balance the overall flavor of the dish. Reduce to a simmer.

For more flavor, add the anchar masla and continue cooking for about 4-5 minutes.

Add the shrimp and mix well.

3 minutes later, it’s time to add the lobster claws, mix well and bring to a boil (heat at medium).

2-3 minutes later it’s done, but we have to personalize things. Make sure the salt it to your liking (adjust) and the gravy to the consistency you like. Toss in the parsley, stir and you’re done!

Cooking the shrimp in it’s shell will not only add additional flavor as I mentioned above, it will also help prevent us from over-cooking the shrimp.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Amazing Saag Chicken.

5 Comments on Amazing Saag Chicken.

Few housekeeping notes before we get started with this recipe to avoid the hate and backside comments. This recipe is inspired by Saag Chicken we get at a local Indian restaurant. This is NOT (even though the ingredients are very similar) genuine Indian Saag Chicken, it’s my take on Saag Chicken if we were to do it in the Caribbean. The technique you’ll see me use, is called Curry-Stew!

You’ll Need…

3.5 – 4 lbs chicken thighs
1 1/2 tablespoon Caribbean Green Seasoning
1 medium onion (diced)
1 tablespoon tomato ketchup
1 shallot (diced)
1 teaspoon grated ginger
2-3 cloves garlic (crushed)
3/4 tablespoon salt (adjust)
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1/2 teaspoon black pepper
1 heaping tablespoon curry powder
2 lbs spinach (baby)
1 scotch bonnet pepper
1 seasoning pepper (optional)
1 1/2 cups water
8 cherry tomatoes (cut in half)

Important! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary requirements. Especially the curry powder you use, as some may have flour as a filler. It’s also important that you wear gloves and wash your hands with soap and water after handling such hot peppers as Scotch Bonnet.

In a large bowl, place the chicken pieces (I used large chicken thighs which I cut in half – along the bone) and season with the salt, black pepper, Caribbean Green Seasoning, ketchup (trust me), scotch bonnet pepper (as much as you can handle), curry powder, onion, shallot, grated ginger, garlic and seasoning pepper (aka pimento pepper). Note the ginger will give it a spicy note so be mindful of that when adding the Scotch Bonnet (btw Habanero is a tasty replacement if you can’t source Scotch Bonnet).

Mix well and allow to marinate for a couple hours.

Heat a big heavy pot on high heat and add the oil. Followed by the brown sugar (you may want to watch the video below to follow along) and stir. This step is called “stewing” in the Caribbean. The sugar will melt, go frothy, then deep amber in color (NOT BLACK). At this point add the seasoned chicken to the pot and stir well to coat. Should you miss and it goes black, STOP. Allow the pot to cool, wash, dry and start over or you will have bitter tasting chicken. Yes, it will go smoky so turn the fan on over your stove or open a window.

Be gentle when adding the seaoned chicken to the pot as the melted sugar can burn you something bad.

Turn the heat to medium, place the lid on and allow it to go to a boil. In doing so the chicken will release it’s own juices. 6 minutes later, remove the lid and crank up the heat.. we want to burn off that liquid and get the chicken pieces darker and intensify the overall flavor.

After about 5 minutes on high, you should start seeing the oil we started with (be sure to stir so the chicken don’t burn). Add the water to the pot and bring to a boil – to cook off the raw chicken. For max flavor, swish the water in the same bowl you marinated the chicken in before adding it to the pot, so we get all remnants of that seasoning.

Bring it to a boil, reduce the heat to medium and add the spinach (washed/drained) and allow it to go on that gentle rolling boil. It will seem like a lot of spinach, but it wilt down. Be sure to tuck it in between the pieces of chicken.

For more flavor.. instead of 1 1/2 cups of water, add 1 cup of water and 1/2 cup coconut milk.

25 minutes later, taste for salt and adjust accordingly, determine how you want the gravy (cook longer if you want it thicker) and finally, toss in the tomato. Turn off the stove!

I’ll continue to hit that Friday Special at Gates Of India (restaurant), but dare I say, my version (while not authentic and not done in disrespect) is a very tasty Caribbeanized version of this classic dish.

Serve with steamed rice or hot roti! Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Meat & Poultry

Outstanding “Wet” Beef Pelau.

2 Comments on Outstanding “Wet” Beef Pelau.

Lately I’ve switched allegiance to “Team Wet”, when it comes to Pelau. That iconic one pot Caribbean dish you’ll find in some form or the other, across the islands. Don’t get me wrong! A grainy Pelau is just as delicious, but the sort of creaminess you get will a little moisture left in the dish, adds a new level of ‘comfort’. Peep the Wet Chicken Pelau I shared a few weeks back and tell me it’s not a thing of mouth-watering beauty.

You’ll Need…

3 lbs stewing beef (cubed)
1 medium onion (diced)
1 lemon (for washing the beef)
1 med tomato (diced)
1/4 teaspoon black pepper
1 tablespoon salt
1/4 teaspoon Angostura bitters
1 teaspoon Worcestershire
1 tablespoon tomato ketchup
1 teaspoon grated ginger
2 tablespoon Caribbean Green Seasoning
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
3-5 bird’s eye pepper (bird pepper – or any spicy pepper you like)
2 pimento peppers (optional)
2 cups long grain brown parboiled rice
1 can pigeon peas (about 1 1/4 cups)
1 can coconut milk (about 1 1/4 cups)
1 medium carrot (diced)
6 oz baby spinach
4 cups water (divided)

Cut the beef into 1 – 2 inch pieces, then wash with the juice of a lemon (use a lime or 1/4 cup of vinegar if that’s what you have) and cool water (not mentioned in the ingredient list). Drain and get ready to season.

In a large bowl with the washed beef, add the tomato, onion, black pepper, salt, Angostura bitters, Worcestershire, tomato ketchup, ginger and Caribbean Green seasoning. Mix well and marinate for at least 2 hours.

Heat a large heavy pot on high heat and add the oil followed by the brown sugar. Make sure your spoon is dry (liquid will cause flareups) and stir the sugar. It will melt, go frothy, then deep amber in color. This is when you’ll add the seasoned beef (yes, marinade too) to the pot and stir well to coat. If the sugar goes black STOP – allow the pot to completely cool, wash, dry and start over. Black sugar will give you a bitter burnt taste. Pour 2 cups of water into the bowl you marinated the beef in so we can pick up anything remaining and add to the pot later on.

Heat still on high, place the lid on the pot and bring to a boil. Yes it will spring it’s own juices. 2-3 minutes later and it will come to a boil. Stir one more time, reduce the heat to (LOW) a simmer, top with the pimento peppers along with the birds eye pepper and lid on. Stir every 5-10 minutes. Lid on!

40-45 minutes on a that low heat, the pieces of beef will now be somewhat tender, crank up the heat to burn off any remaining liquid. This will give you that rich color we’re looking for along with additional flavor.

Once the liquid is gone and you can see the oil we started with, add the 2 cups of water to the pot and bring to a boil. Followed by the washed rice and coconut milk. Rinse the canned pigeon peas under cold water, drain and add to the pot, along with the carrots.

As it comes to a boil, add the remaining 2 cups of water and the spinach.

Once it comes to a boil, reduce to a simmer and cook uncovered until the rice is plump and cooked all the way through.

After 20-25 minutes, it’s time to start personalizing things. Taste for salt and adjust, keep an eye on the liquid/texture as some people may like it more ‘wet’ than others. I did turn off my stove at this point as I knew the cast iron pot I made this in will continue cooking and burn off most of the remaining liquid. Do keep in mind that more of my liquid was absorbed than what you see in the images.

I did say “iconic” right? Serve HOT with a side salad (even if it’s just sliced cucumber and tomato) or coleslaw and if you want the respect of your family and friends, be sure to have some Mango Kuchela and thick slices of zabouca (aka avocado, pear). Personally, I enjoy Pelau most with Spicy Tomato Choka on the side.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Jamaican Callaloo With Salted Pigtail.

1 Comment on Jamaican Callaloo With Salted Pigtail.

Jamaican Callaloo (aka spinach, Chorai Bhagi) is a regular in my garden every year, so it’s only normal to see many recipes featuring this ‘greens’ we adore in the Caribbean. In this version we’ll put another loved Caribbean ingredient to use to add additional flavor and give the dish a true comforting appeal. Salted Pigtails! Feel free to use smoked turkey if you don’t mess with pork.

You’ll Need…

Jamaican Callaloo (about 3 lbs)
1 1/2 lbs salted pigtails (prepared)
1/2 large onion (diced)
4 cloves garlic (sliced)
2 tablespoon olive oil
1/4 scotch bonnet pepper (no seeds)
1/4 teaspoon black pepper
1/2 cup coconut cream
tomato (optional)
1/2 lemon juice (optional)
1/4 cup water

Important: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

Trim and wash the callaloo – basically you keep all the leaves (which are not tarnished) and the tender stems. For the stems you’ll want to remove the sort of skin on them so they cook faster and be much more tender. Discard the blemished leaves, flowers and tough stems.

Roll the leaves and chop into 1 cm ribbons. If you decide to use the tender stems, chop those into 1 cm pieces.

For the salted pigtails you will need to pre-cook first. Cut into 1 – 2 inch pieces (get your butcher to do this as they can be tough), wash with lemon juice and water. Then place in a pot covered with water and boil on a simmer for 45-50 mins on until they are tender and most of that salt (it’s cured in) is removed. Drain, rinse with cool water and set aside.

In a wide pan on a medium flame, add the olive oil and scotch bonnet pepper followed by the onion and garlic, then turn the heat down to a gentle simmer. Add the black pepper and prepared salted pig tails. Continue cooking on low heat for 5 minutes.

Turn the heat to medium, then start adding the prepared callaloo followed by the coconut cream. It will pile up, but it will wilt with the lid on the pan. Toss in the water to assist it in steaming.

After 8 minutes remove the lid and stir. Continue cooking with the lid off now for 20-25 minutes or until all the liquid is gone.

Top with the tomato (optional) and squeeze on some lemon juice to brighten the flavor and in my case.. it prevents an itch at the back of my throat I usually get with greens.

I didn’t add any salt as the remaining salt in the pig tails was enough for my liking. But do taste and adjust.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Rosemary Roasted Chicken With Brussels Sprouts.

3 Comments on Rosemary Roasted Chicken With Brussels Sprouts.

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

roasted chicken legs on an oven tray
Gluten Free Meat & Poultry

Quick Herb Roasted Chicken.

1 Comment on Quick Herb Roasted Chicken.

There’s something so comforting about oven roasted (or bake chicken as my mom say) chicken. From the wonderful scent of it in the oven, to the rich notes of herbs on the crispy skin and that warm juicy interior. Herb Roasted Chicken does not have to be complicated.. allow me to prove that to you in the following few simple steps.

You‘ll Need…

6-8 chicken legs
1 teaspoon salt
2 tablespoon olive oil
4 large cloves garlic
1/4 teaspoon black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley
1/2 teaspoon coriander seeds
3/4 teaspoon rosemary
3/4 teaspoon dried pepper flakes
3/4 teaspoon oregano (optional – I forgot to add it in this recipe)

IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Crush the garlic with the salt and coriander seeds, then add the rest of the spices, olive oil etc mentioned above.

Mix well, and coat the chicken pieces with this rub. I cleaned off as much of the fat off the chicken legs as I could, but I did leave the skin on. You’ll thank me later for that crispy skin. Be sure to massage both sides of the chicken with the herb marinade.

Place on a baking tray (line with foil or parchment paper to make cleaning easier after), I didn’t and it took a while to clean the tray after.

Into a preheated 400 F oven – middle rack (uncovered). 1 hour and 10 minutes later and you’re done. No need to baby sit this. Do adjust to cooking time according to the size of your chicken pieces.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/