Stew chicken Trinidadian

Description

Trinidad and Tobago, an island nation in the Caribbean sea, is known not only for its Golden beaches and palm trees, but also for their amazing kitchen, which for several centuries mingled tastes of the local Indians, pirates, black slaves from Africa, the Creoles and Indians. Meat and poultry Trinidada work fantastically delicious.

Ingredients

Chicken

1.5 kg
Shallots

1 piece
Garlic

3 tooth
Green onions
Cilantro
Brown sugar

0.25 cup
Coconut milk

0.5 cup
Butter

50 g
Vegetable oil

2 Tbsp
Ketchup

2 Tbsp
Chili

0.25 tsp
Paprika sweet

0.5 tsp
Salt
Black pepper

Cooking

Products prepared, it's time to start.

Garlic, shallots, green onions, cilantro finely chopped.

To the chicken, chopped into large pieces (I got 8 pieces) add the cooked greens, onions and garlic, season with salt and pepper. Mix well, cover and leave for 30 minutes to marinate at room temperature.

In a deep frying pan with a thick bottom to heat the oil and half the butter, add the sugar and cook, stirring constantly, until the sugar is dissolved.

Should look like the contents of the pan.

Put in a pan the chicken pieces, scraping from the marinade. Marinade save. fry the chicken pieces on all sides until brown shiny crust. I had to fry portions, and then put into a thick-walled pot (volume of the pan is not allowed to continue to cook in it) and a couple of minutes to keep the chicken under the lid.

Then pour into the pan a glass of hot water, coconut milk, add marinade, chili and paprika (the amount of chili and paprika are approximate, guided by your taste). Stir, cover and cook for 10 minutes over medium heat.

Add ketchup, remaining half of butter, stir again. Reduce the heat to low and cook under cover for about another 30 minutes. The dish is ready! Should try the sauce and if you want to add salt or freshly ground pepper. The chicken turns out just delicious! And goes perfectly with the crumbly porridge or rice.

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