Every Caribbean cook has a recipe for chicken with its own seasoning. "Browning-down" means cooking meat to a golden brown color that makes a kind of gravy that can be served with rice.
2 pounds of chicken (6 pieces)Optional:
5 oz. ham, sliced or chopped in cubes
1/2 c. of green olives, sliced
1/2 c. golden raisins
1. Wash chicken and take off skin. Rub chicken with garlic. Cut a slit in the side of the chicken. Stuff with ham, olives and raisins. Place chicken in a large shallow dish. Cover with onions, chili, allspice and ADOBO. Pour vinegar over. Let sit in refrigerator at least one hour.
2. In a large skillet, combine sugar and oil. Cook, stirring until sugar is dissolved.
3. Scrape onions off chicken back into dish. Save mixture. Brown chicken in skillet a few pieces at a time, turning to brown evenly.
4. Return all chicken to pan. Add back in the onion vinegar mixture and water to cover half the chicken.
5. Cover and cook 30 minutes. Add water if it gets dry. Serve with juices as gravy.
Sharon Bancroft © 1999
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