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AFROCENTRIC
Caribbean Chicken Recipes
Chicken Ratatouille Chicken Pelau Stewd Chicken Chicken And Corn Soup

Recipes

CHICKEN RATATOUILLE

INGREDIENTS

1 egg plant, sliced 
salt and black pepper 
8 pieces chicken (seasoned) pepper and simmer for 15 min. 
1 onion, sliced 
1 large christophene, sliced 
4 tomatoes (peeled and chopped) 
2 tbsp. tomato paste servings. 
1 1/4 c. chicken broth 
111/2, tsp. cumin seeds (geera) 
1/2 tsp. sugar 
garlic, 2 cloves,minced mushrooms (optional) 

METHOD

1 .Place the egg-plant in a colander 
2. Sprinkle liberally with salt and let stand 1 hour. 
3. Place the chicken parts in a 2-quart casserole dish and bake uncovered at 375F. for 30 minutes. 
4. Rinse and drain egg-plant and place in a Iarge saucepan with onion, garlic, christophene, tomato paste, tomatoes, broth, geera
and sugar. 
5. Season with salt, and black pepper. 
6. Bring to the boil, reduce heat, cover and simmer for 10 minutes. - 
7. Pour the sauce over the chicken and re to the oven for 40 - 50 minutes. 
8. Serve garnished with chopped parsley.
Makes 4 servings.

CHICKEN PELAU

INGREDIENTS

2 1/2 - 3 lb. chicken pieces seasoned 
with salt, pepper, chives, thyme, garlic, parsley, 
1 tsp. Worcestershire sauce.
1 tsp. soy sauce,
1 tbsp. Ketchup
2 c. rice, washed
2 c. coconut milk and 2 c. water
1  large onion sliced .
1 sweet pepper, chopped
1 - 1/2 c. pigeon peas or
1 thi pigeon peas, drained
2 - 3 tosp. vegetable oil
1/4 - 1/2, c. sugar
salt & pepper to taste
hot pepper if desired

METHOD

1 . Heat oil in a large heavy iron pot or skillet. 
2. Add sugar and allow to bum until dark brown. 
3. Add seasoned -meat and stir until pieces are well coated with burnt sugar; brown for 5 min.
4.Stir rice into chicken and turn often till well blended; cook for 3 min. or more. 
5.Add onion, sweet peppers and peas and stir fry for a few seconds. 
6.Add- salt, pepper, coconut milk and water; bring to the bofl, lower heat, cover and simmer until rice is cooked and all liquid has evaporated (about 25 - 30 min). 

Add more liquid if rice is still hard and continue to cook longer. Pelau can also be baked in oven. Cover pot with tin foil, place in oven and bake at 350'F. for 25 - 30 min. In this way, rice is less likely to burn and is fluffy.
 

STEWED CHICKEN

Ingredients: 

 1 chicken, skin removed and cut into bite-sized pieces 
seasonings, e.g. chive, onion, parsley, celery, garlic , salt, pepper, lime juice, a little brown sugar 
chadon beni 
oil for frying 
brown sugar ( 2 tablesps ) for browning 
a little ketchup 
 a little dark soy sauce 
coconut cream ( optional ) 

Method: 

1 Season chicken with above mentioned ingredients and marinate over night or for a few hours before cooking 

 2 In a heavy iron pot put about 2 tablesps of oil and the brown sugar and let the sugar get dark brown, but don't let it burn 

3 Add chicken piecec and fry, without stirring for a few minutes, until pieces look brown, then add marinate, a little ketchup and a little dark soy for colour and continue frying for five mins 

4 Add a little water and stew chicken until tender ( about one hour ). You can add a little
coconut milk ( cream ) if desired 

CHICKEN AND CORN SOUP
INGEDIENTS

2 egg whites 
1 can cream style corn 
4 c. chicken broth 
2 tbsp. cornstarch 
3/4 lb. chicken breasts, boned, skinned and fmely chopped 
1 tsp. soy sauce; salt 
3 tbsp. water 
1/4 c. finely chopped cooked ham (optional) 
 

METHOD 

1. Beat egg whites until moist peaks form; fold in chopped chicken, set aside. 
2. Whirl 1 c. corn and I c. broth in a blender; pour in a pan with remaining corn and broth. 
3. Add soy sauce and salt to taste. 
4. Heat slowly; blend cornstarch and water; add to soup and cook stirring until slightly thickened. 
5. Add chicken - egg white mixture to corn mixture and blend well. 
6. Cook on medium heat for 5 minutes, but do not boil. If made ahead, reheat on low heat, pour in a hot tureen or
dish and sprinkle with chopped ham. Makes 6 servings. 

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