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Jamaican Chicken Fricassee
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Ingredients: 3 lbs. chicken, cut up
2 scallion stalks
2 garlic cloves
1 stalk thyme
2 Tbs. water or vinegar
1 Tbs. sugar
3 tsp. salt
1/2 tsp. pepper
1 potato, peeled and chopped
Large onion, peeled and chopped
2 carrots, peeled and chopped
1 chayote (choo choo) squash, peeled, seeded and chopped
2 Tbs. vegetable oil
Pinch sugar, if desired, for browning chicken
1-1/2 Tbs. ketchup
2 Tbs. Jamaican pepper sauce, available in most grocery stores
2 cups chicken stock
Any remaining marinade Preparation: Place cut-up chicken in a glass baking dish. Prepare a garlic mixture by combining chopped scallion stalks, chopped garlic cloves, chopped thyme and water or vinegar in a blender; process until minced. Spread mixture onto chicken and marinate in the refrigerator for 10 minutes. While the chicken is marinating, combine sugar, salt and pepper; spread over chicken and allow to marinate longer. If desired, you may cover and refrigerate chicken overnight. In a large pan, heat vegetable oil and brown chicken, approximately 10 minutes. Add potato, onion, carrots, chayote, ketchup, Jamaican pepper sauce, chicken broth and remaining marinade to the pan, stirring to blend well. Cover and cook on medium high heat approximately 1/2 hour, until vegetables are soft. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Real Taste Of Jamaica
Model: 1894020863
Author: Enid Donaldson
(2000)
Warwick Associates
Sonoma, CA 95476
Phone: 707-939-9212
Fax: 707-938-3515
Email: warwick@vom.com
Website: www.warwickassociates.net
The Food Of Jamaica: Authentic Recipes From the Jewel Of The Caribbean
Model: 9625932283
Author: John Demers and Norma Benqhiat
(1998)
Tuttle Publishing
Boston, MA 02109
Phone: 617-951-4080
Fax: 617-951-4045
Website: www.tuttlepublishing.com
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