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Caribbean Recipes

Traditional Caribbean Cooking

Archive for the ‘Meat/Poultry Recipes’

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30 Jun 2008

Colonial Chicken Recipe

Written by Chris in Meat/Poultry Recipes

Some people hear Colonial Chicken, and they think KFC :smile: – Colonial Chicken recipe is one of those recipes that every home cook should have in their collection. It uses a small amount of ingredients – chicken, onions, stock, green pepper, sour cream, paprika, and butter – and is especially useful on those busy days when you’re just too busy to get creative.

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Ingredients:

  • 1 chicken (cut into pieces)
  • 2 large onions, sliced
  • 1 tomato chopped
  • 1 cup stock
  • 1 clove garlic, crushed
  • ¼ cup butter
  • 1 green pepper, sliced
  • 1 tablespoon paprika (spice made from peppers)
  • 1 cup sour cream
  • 1 cup sour cream



Method:

Wash and drain chicken. Put into a bowl and sprinkle with salt, pepper, and garlic. Mix well and allow standing for 2-3 hours. In a large skillet, heat butter and brown chicken pieces - removing from pan as they are done. Then sauté onions, green pepper and tomato until wilted. Add paprika and stock. Bring to a boil point and add chicken pieces. Cover and simmer until tender (about 40 minutes). Remove chicken to platter and keep warm. Stir in sour cream, but do not allow it to boil. Spoon over chicken and serve hot.

Recipe by:Yolande Cools-Lartigue

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1 May 2008

Fried Fish - Caribbean Style

Written by Chris in Meat/Poultry Recipes

Photo via igougo.com

Fried fish and Johnny cakes is a favorite dish among most Caribbean islands, especially at Carnival time.Enjoy!

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Ingredients:

  • 4 pounds local fish such as yellow tail, alewife or snapper
  • Scallion
  • Fresh thyme
  • Ground black pepper
  • Salt
  • Flour or cornmeal
Method:

Grind scallion, thyme, black pepper and salt to taste. Season fish, then coat fish with flour or cornmeal. Deep fry at 370 for 5 to 8 minutes or until golden brown. Serve with local hot pepper sauce.

Nutrition: 154 calories, 6 grams fat, 31 milligrams cholesterol and 323 milligrams sodium per serving (approximate with 1-1/2 teaspoons salt used for recipe).
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27 Dec 2007

Stew Chicken (Caribbean Chicken)

Written by Chris in Meat/Poultry Recipes

stew caribbean chicken.jpgThis recipe is roughly based on a dish called “stewed chicken” or “stew-fried chicken” which is popular in most of the Caribbean Island. Every island has its own special recipe for cooking stewed chicken, for example people Trinidad and Tobago have their own special recipe, as well folks in Barbados. It’s a great recipe to try-out. Spicy! Photo credit:*coconut&lime*

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Ingredients:

  • 1 whole 6 lb chicken, halved or cut into pieces
  • 14 garlic cloves
  • 13 habaneros, seeded*
  • 11 medium onion, quartered
  • 11/2 cup dark rum
  • 11/2 cup soy sauce
  • 11/4 cup vegetable oil
  • 11/4 cup fresh thyme
  • 11/4 cup lime juice
  • 14 tablespoons fresh parsley
  • 12 tablespoons fresh ginger, chopped
  • 11 teaspoon dried mustard
Method:

In the food processor or pot, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste like sauce . Place the chicken pieces in a large ziploc bag and pour the sauce over the chicken. Seal and give it a shake to coat. Refrigerate two hours. Preheat the oven to 350. Remove the chicken from the bag, reserving the sauce. Arrange chicken on a baking dishes so they don’t overlap. Bake 1 hour or until cooked through. In a small saucepan, heat the remaining sauce. Take care to thoroughly cook the sauce as it has been in contact with raw chicken. Serve the chicken with sauce on the side.
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