Wednesday, April 29, 2015

Trini Stew Chicken


For the green seasoning:
1 lime, juiced
1 Tbsp ketchup
1 tsp worcestershire sauce
1 tomato
3-4 green onions
1 handful cilantro, stemmed
3 sprigs thyme, stemmed
3 sprigs parsley, stemmed
5 cloves garlic
1 onion, quartered
1 tsp ginger root (grated)
1 Tbsp salt
1 tsp pepper
habañero peppers, to taste

For the chicken:
2-4 lbs whole chicken legs
3 Tbsp vegetable oil
2 Tbsp brown sugar
2 cups water


For the green seasoning:
Add the ingredients for the Green Seasoning marinade to your blender or food processor in the order written (liquids first). Be sure to cut things small enough for your machine to handle the pieces. Alternatively, just chop the marinade ingredients and do not use the blender. 

For the chicken:
  1. Pour the green seasoning over the chicken and marinate at least an hour. Overnight is better.
  2. To brown the chicken: heat up the oil and brown sugar in a large pot. Cook until the sugar caramelizes (it will get foamy and may smoke a bit). Quickly add the chicken. Cook until browned on both sides, a few minutes per side.
  3. Pour on the marinade. Cover and simmer about an hour, adding water as desired to thin the sauce or make more of it. Serve with orange rice.

Notes: We used about half a habañero without the seeds, as recommended at the source, and it wasn't too spicy for our kids, who are picky about spicy foods. This was tasty and made the house smell really good. We had drumsticks so that is what we used, but I think it would have been better with the thighs as well.

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