[CH] (REC) Betty's Browned-Down Chicken - Trinidad And Tobago [not tried]
ChileBuzz (chilebuzz@earthlink.net)
Sun, 11 Sep 2005 18:54:59 -0400
Untried recipe from cookbook. Only calls for 1 chili, but CH's know
how to take care of that. I am enjoying the cooking language in some
of these books. This recipe calls for "browning down."
* Exported from MasterCook *
Betty's Browned-Down Chicken - Trinidad And Tobago
Recipe By :Cheryl Davidson Kaufman
Serving Size : 4 Preparation Time :0:00
Categories : ALL RECIPES Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken -- (about 6 pieces)
2 cloves garlic -- peeled and crushed
1 medium onion -- peeled and sliced
1 chili -- seeded and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
dash ground ginger
2 tablespoons apple cider vinegar
1 tablespoon sugar
1/2 cup vegetable oil
1. Wash chicken and rub with garlic. Place in a large bowl and add
onions, chili, salt, black pepper, thyme, and ginger. Pour vinegar
over chicken, cover tightly, and refrigerate overnight.
2. In a large frying pan, combine sugar and oil. Cook over medium
heat, stirring constantly, for 4 or 5 minutes or until sugar has
dissolved.
3. Scrape onions off chicken. Do not discard onions or vinegar
mixture. Brown chicken, a few pieces at a time, turning to brown all
sides evenly.
4. Return browned chicken to pan, add onions and vinegar mixture and
enough water to almost cover chicken.
5. Cover and cook over medium heat for 30 minutes or until chicken is
tender. Serve meat juices as a gravy.
Serves 4 to 6
Source:
""Cooking the Caribbean Way" [easy menu ethnic cookbooks series]"
Copyright:
"1988 by Lerner Publications Company [ISBN 0-8225-0920-2 (lib. bdg.)"
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Per Serving (excluding unknown items): 869 Calories; 69g Fat (71.8%
calories from fat); 47g Protein; 15g Carbohydrate; 4g Dietary Fiber;
235mg Cholesterol; 1039mg Sodium. Exchanges: 1/2 Grain(Starch); 6
Lean Meat; 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates.
NOTES : Photo caption: Apple cider vinegar and spices such as garlic
and ginger give Betty's browned-down chicken a tangy flavor.
Every Caribbean cook has a recipe for chicken with an original twist
in seasoning. "Browning down" gives meat a golden brown color and
makes a tasty gravy that can be poured over rice and peas.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0