CARIBBEAN CHICKEN

This is another one of my favorite chicken recipes, Caribbean Chicken. It is super tasty and always a hit with everyone.

How good is this recipe? Well, let me just tell you that you need this Caribbean chicken recipe in your life is that good. Trust me, if you like chicken, this will become one of your favorite chicken recipes. This recipe has been passed down to one of my best friends, which originally comes from her mother in law’s housekeeper while they were living in the Caribbean.

INGREDIENTS:

  • 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
  • 4-6 organic chicken thighs
  • 4-6 organic drumsticks
  • 2 large tomatoes, sliced into big chunks
  • 2 large onions, cut into large chunks
  • 4-6 garlic cloves, chopped
  • 1/2 cup Worcestershire sauce
  • 1/3 cup balsamic vinegar
  • 1/2 cup fresh parsley, chopped
  • 1 tsp celtic salt
  • 1 tsp black pepper
  • 2 tsp dried thyme
  • 3 Tbsp olive oil
  • 2 tbsp unrefined sugar
  • 1/2 cup organic ketchup

DIRECTIONS:

Place first 12 ingredients into a large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. In a large heavy pot, this is what I used, heat oil over high flame.

Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pan. Make sure you don’t burn the sugar though. Do a few pieces at a time and brown well on both sides.

When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pan partially, and let cook for 1 hour. You may have to stir once or twice. Serve over brown rice.

NOTE: If you have too much liquid at 45 minutes, uncover the pot and turn the heat to a high setting. Some of the liquid will cook away. I like my gravy on the thicker side so this is what I do around 45 minutes.

This entry was posted in Chicken.