Utensil: dutch oven/pot
Ingredients:
Ingredients:
12 pieces chicken cleaned and washed with lime or lemon. Cut into small pieces, Skin removed except from wings For eg. 1 drum stick can be cut in two if you prefer, I kept mine whole. " di butcha nuh live yah"
1 large tomato,cubed
1 large onion, chopped
1 scotch bonnet pepper, chopped
3 stalks eskellion, chopped
A few cloves garlic, crushed and chopped
A few sprigs of thyme
2 tbsp Grace browning (sub with molasses)
1 large onion, chopped
1 scotch bonnet pepper, chopped
3 stalks eskellion, chopped
A few cloves garlic, crushed and chopped
A few sprigs of thyme
2 tbsp Grace browning (sub with molasses)
3 tsp paprika
3 tsp black pepper
3 tsp garlic powder
3 tsp Grace all purpose
3 tbsp grace ginger,pimento, garlic seasoning
1 tbsp grace jerk marinade (optional)
2 tsp grace oxtail seasoning ( optional )
A few drops soy sauce
A few pimento seeds
1/2 stick butter
1/4 cup ketchup
1 cup grace coconut oil for browning chicken.
Note: I don't use salt in most Jamaican dishs as our seasonings are filled with enough, it is wise to avoid it.
3 tsp black pepper
3 tsp garlic powder
3 tsp Grace all purpose
3 tbsp grace ginger,pimento, garlic seasoning
1 tbsp grace jerk marinade (optional)
2 tsp grace oxtail seasoning ( optional )
A few drops soy sauce
A few pimento seeds
1/2 stick butter
1/4 cup ketchup
1 cup grace coconut oil for browning chicken.
Note: I don't use salt in most Jamaican dishs as our seasonings are filled with enough, it is wise to avoid it.
In a medium glass or steal bowl, season chicken with all except ketchup, Coconut oil and butter. Set aside to marinate for 30 mins. In the dutch oven on high heat, bring the coconut oil to smoking hot temperature.
With a pulling motion, use a fork to Remove any of the herb that maybe on the chicken and carefully place a few pieces of chicken in pot (do not over crowd as you need the oil to remain hot to gain the crisp browning of the chicken) this should be a minute at a time for each piece on each side.
With a pulling motion, use a fork to Remove any of the herb that maybe on the chicken and carefully place a few pieces of chicken in pot (do not over crowd as you need the oil to remain hot to gain the crisp browning of the chicken) this should be a minute at a time for each piece on each side.
When all are browned, place all the pieces back into pot adding about a cup of water and stir. Cover to steam for at least five minutes.
Add another round of water, this time, 3 cups and allow to simmer for 15 mins.
After 15 mins add 3-4 cups water and ketchup to the remaining herbs and pour over chicken. Add the butter and let chicken stew until gravy has thickened, around 40 mins. Chicken should be "falling" off the bone. Remove from flame and enjoy.
Enjoyed with rice or provision.
On the grace coconut oil, I must say it is not as strong in the bottle, but cooking with it I got that sweet finish as I'd get with la tourangelle's organic / Virgin coconut oil. I'll definitely be using it for cooking again.
No comments:
Post a Comment