Tag: Chicken
Caribbean Chicken and Bean Stew
Caribbean Chicken and Bean Stew
This hearty chicken and bean stew can be prepared in multiple ways. If you want to cook this in a crock pot, I recommend searing your chicken and sautéing your vegetables before putting them into the crock pot. You will get more flavor out of this dish. If you don’t have time, you can definitely just throw everything in a once. I made my chicken and bean stew in a dutch oven. Less dishes is always a plus for me. When selecting chicken, you can either use a small whole chicken cut into pieces or just bone in skin on chicken thighs. The most important thing is that the chicken is bone in and skin on. NEVER BONELESS SKINLESS. Bone and skin = flavor.When selecting beans, it’s really up to you. Kidney, black, white, black eyed peas all work well with this recipe. I used a small red Dominican bean that’s sort of a cross between a kidney bean and a black eyed pea. I prefer to use dried beans instead of canned. I think that the dried beans soak up more of the juices of whatever they’re cooking in. I also like the firmness. I think canned beans are too soft. But that’s just my preference. Either will be great in this recipe.
Servings: 4
Ingredients
- 2 1/2 lbs bone in skin on chicken thighs
- 2 tbsp canola or vegetable oil
- 1 medium onion finely chopped
- 3 green onion chopped
- 3 habanero
- 1 head minced garlic
- 1/2 tsp allspice
- 1/2 tsp cumin
- 1/2 tsp thyme
- 2 tsp minced ginger
- 2 tsp smoked paprika
- 1 bay leaf
- 1/2 tsp cayenne
- 2 medium tomatoes diced
- 4 cups cooked beans
- 2 cups chicken stock
- salt and white pepper to taste
Garnish
- cilantro chopped
- parsley chopped
Instructions
- You can use any type of bean to your choosing. I used a Dominican red bean. Kidney, black, white, or black eyed peas all work well for this dish. Soak your beans in cold water overnight, or at least for 8 hours. Boil your beans for about an hour, or until the are tender. Drain and set aside.
- Season your chicken with salt and pepper.
- In a dutch oven, heat cooking oil over medium high heat. Add in the chicken thighs skin side down. Brown for 4-5 minutes or until the skin is crispy.
- Flip chicken to the other side and cook for another 4 minutes. Remove form the dutch oven and set aside.
- Add in onions, garlic, green onions, thyme, ginger, cumin, paprika, allspice, and habanero. Saute until onions are translucent.
- Stir in the beans, chicken stock, tomatoes, and bay leaf. Add the chicken thighs back in. Simmer covered on low heat for 1 hour.
- Stir in cilantro and parsley the last 5 minutes of cooking. Adjust salt and pepper to taste.
- Bowl this up and enjoy. Goes great with corn bread.
Korean Chicken Soup
Korean Chicken Soup with Napa Cabbage and Shiitake Mushrooms
As I sit here making this chicken soup, we are getting dumped on with snow in MN. This Korean chicken soup if fairly easy to make. It is even better when you have the time to cook the stock for a second time with the remaining chicken carcass.
Servings: 4
Ingredients
- 1 3-4lb whole chicken
- 1/2 large onion
- 3 green onion
- 1 1″ chunk of ginger split in half
- 1 tsp whole black peppercorns
- 1 head garlic
- 12 cups water
- 1 lb napa cabbage sliced
- 6 shiitake mushroom caps thin sliced
- steamed rice
Garnish
- green onions diced
- salt to taste
Instructions
- In a large stock pot, add the whole chicken, onion, green onion, ginger, peppercorns, garlic, and water. Simmer on medium high heat for 1 hour.
- Remove the whole chicken from the pot. Let cool. Continue having the stock simmer.
- Once the whole chicken has cooled, remove all of the meat off the carcass. Set aside.
- Add the chicken carcass back into the pot and simmer for another hour. If you don’t have the, this step can be skipped.
- Strain the stock into another pot.
- At this point, you can leave the stock as is or spoon off any fat floating on the top.
- Add the chicken, Napa cabbage, and shiitake mushrooms. Simmer for 20 minutes.
- n the bottom of a bowl, add 1 cup of steamed rice. For the chicken soup over the rice. Add salt to taste. Garnish with green onion.
Chicken Roti
Chicken Roti
Chicken Roti is very popular all over the Caribbean. This version is from Trinidad. This is very similar to the Indian dish, butter chicken; just with Jamaican curry powder instead of Indian and without a ton of butter. This is great comfort food on a cold day.You can use skinless or skin on chicken. Your choice. I prefer to use skin on. I like the flavor the skin add to the dish. I also don’t like to waste any part of an animal. I used bone in chicken thighs and drumsticks. Dark meat definitely works best for braising, but if you want to use white meat, please do. Last, but most importantly, I always will recommend using bone in chicken as opposed to boneless. You are utilizing all of the animal while extracting copious amounts of flavor from the bone. You can use boneless skinless chicken if you want, but it will not be the same. My goal through my food blog is to get Americans to not be afraid to spit out a bone into a spoon and set it off to the side like the rest of the culinary world.For the chickpeas, I prefer to use dried as opposed to canned. To me, canned are too soft and don’t absorb as much of the juices as dried do. A 1lb bag of dried yields the equivalent of 4 cans, while costing less than half the price. So I boil a whole bag when making this and use the other half of the chickpeas for hummus.
Servings: 4
Ingredients
Chicken Marinade
- 2 1/2 lbs bone in chicken pieces cut bite size
- 1/2 tsp white pepper
- 1 tbsp minced garlic
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/2 tsp Jamaican curry powder
- 1/2 tsp chicken bouillon powder
Chicken Roti
- 1/2 cup canola or vegetable oil
- 1 medium onion diced
- 1 tbsp minced garlic
- 1 1/2 tsp thyme
- 1 tsp cumin
- 1 1/2 tsp smoked paprika
- 1 tsp allspice
- 3 tbsp Jamaican curry powder
- 1 tsp nutmeg
- 2 cups boiled chickpeas or 1 can
- 2 cups cubed potatoes 1/2″ cubes
- 1 habanero
- 3 cup chicken stock
- salt to taste
Instructions
Chicken Marinade
- Either skin or leave the skin on to 2lbs of chicken parts. I used drumsticks and thighs. With a cleaver, cut into bite sized pieces, about 1″. Add all the marinade seasonings to the chicken. Mix well and marinate for at least an hour, preferably overnight.
Chicken Roti
- In a large sauce pan or dutch oven, heat up the cooking oil over medium high heat. Sauté the onions with garlic, thyme, allspice, cumin, smoked paprika, nutmeg, and curry powder. Cook until translucent; about 4 minutes.
- Add the marinated chicken pieces and the habanero. Cook for 5 minutes
- Add the chicken stock, chickpeas, and potatoes. Simmer on medium heat uncovered for 45 minutes.
- Now is a great time to roll a fatty. I like to set a timer to remind me when to check the food.
- Add salt to taste.
- Bowl it up and let the flatulents begin.
