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Jamaican fricasseed chicken
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| Artist: |
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| Categories: |
Asian, Central American, Chicken, Chinese, Ethnic, Jamaican, Jams & Jellies, North American, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Green bell pepper | | 3 1/2
| lbs | Chicken -- cut in pieces | | 1 3/4
| cup | Hot water | | | Salt and freshly grd pepper | | 1
| tsp | Grated fresh ginger | | 1 1/2
| cup | Coarsely chopped onion | | 1
| | Whole hot pepper -- | | | Annaheim | | 1
| large | Clove galic -- sliced | | | Cayenne or other | | 2
| tbsp | Butter | | 3
| tbsp | Tomato catsup | | 2
| tbsp | Olive oil | | 2
| tbsp | Good soy sauce | | 1
| | To ?c coarsley chopped |
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Procedures:
| 1 | Season chicken pieces with salt and pepper,onion, and garlic and keep in a covered container for 2 hours. | | 2 | Remove onion and garlic and reserve. | | 3 | Heat the butter and the oil and brown the chicken, turning as needed with tongs or two forks. | | 4 | Add the reserved onion and garlic along with the green pepper and cook about 5 mins., stirring constanly. | | 5 | Add hot water, ginger, hot pepper, catsup, and soy sauce and simmer, covered, until chicken is tender, about 30 minutes. | | 6 | If necessary, add a little more water. | | 7 | Correct seasoning and serve hot. | | 8 | The flavors of the carribean & latin america 04/10 10:34 am pam coombes, fairfax, va food and wine club topic: ethnic time: 04/12 1:15 pm recipe by : |
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