This 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*
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: |
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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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