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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare Green seasoning marinade: | 2. Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge, in a glass jar, for up 2-3 days or longer if you add water and some vinegar Sorry I can't offer definite measurements. I usually just eyeball this. | 3. Trinidadians use this all purpose mix to season just about any kind of meat. It keeps well in the fridge and we will generally make a fresh batch of this once a week. | 4. Season chicken with Angustora bitters, 5 tablespoons of green seasoning, 1/2 tsp salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time. | 5. Heat oil and golden ray in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn't burn. | 6. The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot. | 7. Do not stir. Let the water generated by the addtion of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Reapeat this process, turning chicken occasionally so that it browns on all sides. If the sauce at this point looks a little bit gooey you are on the right track. You may need to add a few tablespoons of water during this process if it seems that the sauce is drying out too quickly but keep it at this thickened stage until the chicken is brown. If your sauce is too thin and watery the chicken will not caramelize. | 8. TIP: It takes a while for the sugar to get to the dark colour you are looking for. Do not walk away while browning the sugar. Once brown you'd be surprised how quickly it goes to black leaving you with a bitter charred mess that dries hard and ruins your pot and your spoon:=)No this never happened to me before LOL. | 9. Don't rush this stage. Let the liquid dry out, turning chicken occasionally so that it browns on all sides. If water is added too soon the brown colour will wash right off. The chicken will be too pale. | 10. When chicken is nice and brown about 10 mins, add rice and turn often until well mixed. Add, sweet peppers, peas, coconut milk and broth or Maggi cube and water. Taste at this point and add more salt if needed. | 11. Bring to a boil. Cover pot. Lower heat and simmer until rice is cooked and all the water is evaporated. (25-30mins). | 12. Add more water if rice is still hard and cook for a few more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3 -4			-	-	-	-
garlic clove	2 -3		chopped	-	-	-	-
salt	1	teaspoon		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
brown sugar	3	tablespoons		102.6	26.4843	0.0324	0.0
grain rice	2	cups		-	-	-	-
pigeon pea	1 1/2	cups	cooked	1054.725	193.0485	66.7275	4.5818
pepper	1/2	cup	sweet	14.9	3.4568	0.6407	0.1267
water	3	cups		0.0	0.0	0.0	0.0
chicken stock beef	1	1		-	-	-	-
scotch bonnet pepper	1	teaspoon	chopped seeded	-	-	-	-
margarine	1	tablespoon		101.37899999999999	0.1269	0.1269	11.3505
coconut milk	1	cup		552.0	13.296	5.496	57.216
angostura bitter	1	tablespoon		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
chive	4	bunches		-	-	-	-
thyme	4	bunches		-	-	-	-
french thyme	4	bunches		-	-	-	-
culantro cilantro	1	bunch		-	-	-	-
pimento pepper	10		seeded	-	-	-	-
celery leaf	4	stalks		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.