“pay-now”
adaptation of Trinidad recipe
Ingredients
Approximately 10 pieces of chicken (recommended 10 thighs, use kitchen shears to cut them in half – about 2 1/2-3 lbs)
– 3 cloves of garlic
– Fresh ginger (about the size of a large garlic clove)
– Creole Seasoning to taste
– 1 large onion, chopped coarsely
– Soy sauce
– Worcestershire sauce
– Vegetable oil
– Brown sugar
– 2 cups rice
– 2 cups chicken broth
– 1/2 can coconut milk (a 14 oz can)
– 1 can black eyed peas, drained & rinsed
– Salt to taste
Marinade:
Clean chicken, removing excess fat.
Mince 3 cloves of garlic and grate 1 garlic-clove-sized piece of ginger
Add onions.
Add seasoning to taste.
Add enough soy sauce and Worcestershire sauce coating chicken pieces.
Mix well, and let stand for 10 minutes.
Instructions
Place about 2 spoonfuls of oil (the amount of oil it takes to fill up a cooking spoon) in a large pot, and place on high heat.
Add 2 spoonfuls of brown sugar to the oil, spreading it evenly
in the oil without mixing.
Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. This happens quickly, so be ready for the next step
Add the chicken pieces to the oil. It splatters, be careful.
When all pieces are in, let the sugar brown your chicken, stirring occasionally, to ensure that the pieces do not stick.
When chicken is brown – add the remaining seasoning to the pot, turn the heat to medium.
Let chicken cook for 10-15 min, stirring occasionally.
Add rice to the pot. Once added, stir the rice coating it with the liquid from the chicken mixture. Let simmer for a couple of minutes.
Add two cups of broth to the mixture, and stir.
Add coconut milk and drained peas to the mixture, and stir.
Add salt to taste. Cover the pot, and let simmer until the rice is cooked, and the liquid has been absorbed from the rice. Stir the pot occasionally, to ensure the rice does not stick.
