Caribbean Chicken
Serves 5-7
Another one for the more ambitious... Serve this with Rice and Peas, featured on the previous page.
If you are not able to joint a chicken, use several leg and breast pieces instead and cut them in two.
Ingredients
1 large chicken, jointed and skin removed
For the Marinade:
Sprigs of fresh thyme, sage & rosemary
2 bayleaves
4 chillies
3 tbsp curry powder
1 tbsp dried mixed herbs
4 garlic cloves
4 dashes of Worcestershire sauce
2 tbsp soy sauce
½ green pepper, sliced
½ red pepper, sliced
½ yellow pepper sliced
1 tbsp season all
1 tsp black pepper
1 tsp paprika
1 tsp chilli powder or ground cayenne pepper
4 medium onions, sliced
The rest:
Sprig of fresh thyme
2 ripe tomatoes, chopped
2 chicken stock cubes made up to 560ml (1 pint) of stock
salt to taste
3 tbsp cooking oil
Method
- Place the chicken in a large container
- Pour all the marinade ingredients over the chicken and blend with gloved hands
- If your container has a tight sealed lid use it, if not place some clingfilm over the container and put this in the fridge for at least 24 hours - more if possible
- Heat the oil in a large frying pan
- Make sure all of the marinade had been removed from the chicken pieces before browning them over a medium heat
- Place the browned pieces into a large pot / casserole dish and cover them with the lid
- Repeat this process until all of the chicken has been browned
- Pour off half of the fat from the frying pan and cook all the marinade over a low heat
- Add the stock and bring to the boil
- Pour this over the chicken and add the sprig of thyme
- Cook under a low heat for about 15 minutes, making sure that all of the onions, peppers etc are covered by the stock
- Add the chopped tomatoes and cook for another 30 to 40 minutes very slowly, adding more water if needed
- Add salt to taste
