Chicken Caribbean Chicken Stew • Naked Flowers

Carribean Chicken Stew

Olivia Davis brings here a delicious dish from Barbados & # 39; the World Food Series & # 39 ;!

The smell of sweet, Chicken Stew chicken filled my growing family in Barbados, and it still exists today. My mom and aunt learned how to make this Caribbean meal as my grandma and now I'm finally perfect for how to do it too!

If you ask my husband what his favorite food is, he'll say Chicken Stew. It is also my favorite food to make because I cook it easily and it tastes good and very good. I would like to see the remaining balance at any time, and the flavor is actually intensify when they sit in the refrigerator overnight.

Here's a recipe for how to make a Caribbean Kitchen in Barbados!

Theme of Culture

This dish is cooked all over the Caribbean and is sure to taste good if you are in the mood for good food. Chicken Stew can be found in Barbados local food trucks or del service, however, the best way to find it, in my opinion, is a sweet home, made with love.

Traditionally, they are made with starch, such as rice or mashed potatoes. I always enjoy mine with onion rice.

Their contents

Serving size: 4 people

  • 4 leather & # 39; s, bone-in-season chicken thighs (The bone helps to keep soft meat when cooking)
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • Lots of spontaneous fluids
  • 3 carrots, sliced
  • 4 small mushrooms, chopped
  • 3 English potatoes, chopped
  • ½ cup of frozen beans
  • 2 ½ cups of chicken broth
  • 2 tablespoons of canola oil
  • 2 tablespoons of sugar
  • Sha teaspoon of cream (optional)
  • 1 tablespoon of Worchester sauce
  • 4 tablespoons of flour
  • Of a cup of water
  • Salt and pepper to taste

Recipe + Preparation

  1. Serve the chicken in a pan, salt broth, salt & pepper. Refrigerate for about an hour or even overnight to allow the chicken to warm up and soak in the taste of herbs and soups.
  2. In a medium-size pot, over high heat, heat the oil for 5 minutes, or until very hot. Add the brown sugar, and wait a few minutes until it looks bubbly and dark brown. Whenever the sugar is blowing, and it is about to burn, add the chicken and fill it so that the sides are evenly coated. Chicken poultry will turn into a nice brown color, high in sugar. If you would like, this time you can add browning which will add another brown color if you want the scent to be dark. This is optional!
  3. Add chopped onions, garlic, mushrooms and carrots and give it a stir. Add beans, salt and pepper. Once combined, add the chicken stock. Then, add the chopped potatoes. Allow a few minutes for the foam fire hot, stir then cover the lid. Reduce heat to low for 20 minutes.
  4. Add frozen beans to the pot.
  5. Open and turn the heat up so that the stew comes out again. Add the flour to a measuring cup, then pour in the water and add a spoon. It should make a thick, soft, non-sticky consistency (like maintaining a pancake batter). Pour slowly into the pot, and stir until it thickens. If the paste is thick before all the glue is used, stop adding.
  6. Turn off the heat, and remove the sticks from your manure. Then you can make your own rice or other goodies that you can match!
  7. When sold, I like to add a little hot sauce to my top, extra kick. Eat, and enjoy!

Tips and Tips About My Father

Make sure the sugar is hot, as this will help to add flavor to the chicken and stew. The trick is that the oil is too hot to lose sugar quickly. The purpose is to avoid using other evidence.

Adding a spoon to the end bottle is very important, so the grade in the stew is getting harder. When you eat your rice or mashed potatoes it will soak up all when it's nice and thick! If it is too fluid it will not be fun!

Random cooking from Olivia: When cooking mushrooms, I like to mix the mushrooms and discard the skin and stem, before roasting them! This way they are much cleaner.

Want to find other delicious foods made around the world? Check out this recipe!