Trinidadian-Style Chicken
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6 cloves
Garlic (chopped)1 cup
Vegetable Oil1 cup
Sugar1 cup
Worcestershire Sauce1 cup
Chicken Stock1 cup
Cilantro Leaves (fresh)Directions:
1
For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree
2
Transfer the garlic mixture to a container, and set aside
3
For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours
4
In a wide-based pan, heat the sugar and vegetable oil over medium-high heat
5
Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes
6
As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes
7
Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir
8
Pour in the chicken stock, and bring the ingredients to a boil
9
Add in the reserved marinade and reduce the heat to medium
10
Cook for 30 to 40 minutes, and season the dish with salt, to taste
11
Turn off the heat
12
Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving