Caribbean Chicken
serves 2-4
This recipe is roughly based on a dish called "stewed chicken" or "stew-fried chicken" which is popular in Trinidad and Tobago.Read more about this recipe at Coconut & Lime.
1 whole 6 lb chicken, halved or cut into pieces
4 garlic cloves
3 habaneros, seeded
1 medium onion, quartered
1/2 cup dark rum
1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup fresh thyme
1/4 cup lime juice
4 tablespoons fresh parsley
2 tablespoons fresh ginger, chopped
1 teaspoon dried mustard
prep: 15 minutes
total: 1 hour 15 minutes, plus 2 hours refrigeration
food processor
ziploc bag
baking dish
small saucepan
1. In the food processor, combine garlic, habaneros, onion, rum, soy sauce, vegetable oil, thyme, lime juice, parsley, ginger and mustard. Pulse to form a thick paste-like sauce.
2. 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.
3. Preheat the oven to 350F. Remove the chicken from the bag, reserving the sauce. Arrange chicken pieces on a baking dish so they don't overlap. Bake 1 hour or until cooked through.
4. 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.
2. 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.
3. Preheat the oven to 350F. Remove the chicken from the bag, reserving the sauce. Arrange chicken pieces on a baking dish so they don't overlap. Bake 1 hour or until cooked through.
4. 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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