Happy Friday!! Our journey is far from over, as we leave Cuba for Trinidad and Tobago (Trini Massive, stand up!!)...
This week's recipe is an Indian/Caribbean hybrid of a dish that is one of my favorite Trini dishes!
Recipe Courtesy of Island Flave
2-3 lbs chicken (breasts or thighs)
2 tsp salt
1 tsp black pepper
3 cloves garlic -crushed
4 tbsp Worcestershire sauce
3 tbsp oil
4 tbsp brown sugar
2 cups hot water
2 cups coconut milk
1 can pigeon peas (or green peas)
2 cups carrots
2 cups rice (NOT INSTANT!)
1 hot pepper (optional)
Rinse chicken and rub with lime.
In a large bowl: add salt, black pepper, garlic, half of the brown sugar, and half of the Worcestershire sauce to chicken, then set aside (the longer you let it sit, the better the flavor!).
Heat oil in large deep pot. When hot, sprinkle in remaining brown sugar. Once sugar begins to bubble, add chicken and coat well until chicken is nicely browned.
Add carrots, rice, hot pepper, water and coconut milk. Mix well. Cover tightly and cook on very low heat 30-45 mins until rice is almost fully cooked. Do not stir while cooking.
Add pigeon peas. Continue cooking on low heat 10-15 mins until rice is fully cooked. Add additional Worcestershire sauce to taste.
If you have a Caribbean recipe you'd love to share, be sure to email me!