Although we still have some South American recipes on our "try soon" list, we have moved on to the islands of the southern Caribbean Sea. Last week we read about a couple of those islands, including the country of Trinidad and Tobago, just off the coast of Venezuela. I found a couple of recipes at Global Table Adventure that looked very appealing, the kids were willing to try something a little different, so we had a Trinidadian meal on Friday evening - Trini Stew Chicken and Caribbean-style Orange Juice Rice.
When Kennady saw the chicken marinating in the green seasoning, she was very skeptical, and I can't say I blame her. At this point it doesn't look so great. LOL
The finished product though - looks and tastes very good! I could eat the Orange Juice Rice every day, probably. I love rice.
Trini Stew Chicken
Green Seasoning Marinade: Toss the following in the blender in this order, blending after every few additions - juice from one lime; 1 tbsp ketchup; 1 tsp worcestershire; 1 diced tomato; 3 or 4 sliced green onions; some fresh chopped cilantro; 4-5 tsps minced garlic; 1 sweet onion, cut into chunks; 1 tsp ginger; salt and pepper; a chopped habanero pepper, if you like a bit of heat. Blend until it's about the consistency of applesauce.
(Funny story: I thought I was being so careful with the pepper, and washed my hands well after chopping it and all of that. Well, a couple hours later I rubbed my itchy eye and sincerely regretted it. LOL I've never had that happen before, and I sure hope it doesn't happen again!)
Okay, pour all that over 2-4 pounds of chicken. Dark meat is recommended. I used 6 chicken thighs. Marinate covered for at least an hour. I left ours overnight.
Heat 3 tbsp oil and 2 tbsp brown sugar in a large pot on the stovetop. Cook until the sugar caramelizes, then quickly add the chicken. Cook a few minutes on each side to brown. Pour on the marinade. Cover and simmer about one hour, adding water (I added about 1 cup) to get the marinade to a sauce consistency. You might need to add water as it cooks if it reduces too much. Serve with Caribbean-style Orange Rice...
Caribbean-style Orange Juice Rice
4 cups fresh orange juice (with pulp is best!)
2 cups rice
2 tbsp butter
Melt butter in the saucepan and add rice. Cook for several minutes over high heat. Season with salt and pepper. Pour in the OJ, and bring to a boil. Reduce heat to simmer, cover, and cook until all liquid is absorbed - about 25 minutes. Remove from heat and leave covered for 10 minutes before fluffing and serving. You can garnish with fresh orange peel if you want it to look pretty.
Using only orange juice is pretty intense, so for the first time you try this, you might want to replace half the OJ with water, which is what we did. It won't need quite as long to cook - more like 15 or 20 minutes - and the flavor was still excellent.
Green Seasoning Marinade: Toss the following in the blender in this order, blending after every few additions - juice from one lime; 1 tbsp ketchup; 1 tsp worcestershire; 1 diced tomato; 3 or 4 sliced green onions; some fresh chopped cilantro; 4-5 tsps minced garlic; 1 sweet onion, cut into chunks; 1 tsp ginger; salt and pepper; a chopped habanero pepper, if you like a bit of heat. Blend until it's about the consistency of applesauce.
(Funny story: I thought I was being so careful with the pepper, and washed my hands well after chopping it and all of that. Well, a couple hours later I rubbed my itchy eye and sincerely regretted it. LOL I've never had that happen before, and I sure hope it doesn't happen again!)
Okay, pour all that over 2-4 pounds of chicken. Dark meat is recommended. I used 6 chicken thighs. Marinate covered for at least an hour. I left ours overnight.
Heat 3 tbsp oil and 2 tbsp brown sugar in a large pot on the stovetop. Cook until the sugar caramelizes, then quickly add the chicken. Cook a few minutes on each side to brown. Pour on the marinade. Cover and simmer about one hour, adding water (I added about 1 cup) to get the marinade to a sauce consistency. You might need to add water as it cooks if it reduces too much. Serve with Caribbean-style Orange Rice...
Caribbean-style Orange Juice Rice
4 cups fresh orange juice (with pulp is best!)
2 cups rice
2 tbsp butter
Melt butter in the saucepan and add rice. Cook for several minutes over high heat. Season with salt and pepper. Pour in the OJ, and bring to a boil. Reduce heat to simmer, cover, and cook until all liquid is absorbed - about 25 minutes. Remove from heat and leave covered for 10 minutes before fluffing and serving. You can garnish with fresh orange peel if you want it to look pretty.
Using only orange juice is pretty intense, so for the first time you try this, you might want to replace half the OJ with water, which is what we did. It won't need quite as long to cook - more like 15 or 20 minutes - and the flavor was still excellent.
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1 comments:
I love seeing all of these different recipes from different regions. How exciting and fun for your children! Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/12/try-new-recipe-tuesday-december-24.html Merry Christmas!
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