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KITCHEN GARDEN CHICKEN (POULE AU JARDINIERE)

Cuisine: Caribbean Chicken Recipe

KITCHEN GARDEN CHICKEN (POULE AU JARDINIERE)

Ingredients

  • 1 whole chicken
  • 1 cup chopped tomatoes
  • 2 tablespoons vegetable oil
  • 4 medium potatoes
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic
  • 2 teaspoons vinegar
  • 1/4 teaspoon fresh chopped thyme
  • 1 cup string beans
  • 2 stalks celery
  • 1/4 cabbage

Instructions

  1. Clean, cut into pieces and wash chicken thoroughly using cold running water and a piece of lemon. Rinse well in cold water.
  2. Then place chicken in a bowl and add salt, garlic, thyme, pepper, vinegar. Cover, shake and set aside for several hours (5 hours).
  3. Heat oil in skillet and add tomato, saute for a few minutes, but do not brown. Add chicken pieces and saute. Cover with cold water and marinade.
  4. Bring to a boil, lower heat and simmer until chicken are tender and gravy has diminished.
  5. Then add vegetables and cook until tender, but crisp. Then serve immediately.
http://www.caribbean-cooking-recipes.com/kitchen-garden-chicken-poule-au-jardiniere/

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Are you in the mood for a tasty dish that’s easy, healthy, and will not blow your budget. Try this slow cooked Caribbean Curried Chicken Recipe! Spiced with a Caribbean Indian curry mix, giving it that authentic traditional Caribbean flavor. Serve with hot cooked rice, green onions and fresh cilantro leaves (optional).

This curried chicken recipe is straightforward enough to make any night of the week, and when you’ve mastered the technique of searing-and-roasting, you can want to experiment with unique spices!

CARIBBEAN CURRIED CHICKEN RECIPE

CARIBBEAN CURRIED CHICKEN RECIPE

Photo by Taste of Home

Ingredients

  • 1 tablespoon Madras curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 4 ounces each)
  • 1 medium onion, thinly sliced
  • 1-1/2 cups Goya Mojo Criollo marinade, well-shaken
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • Hot cooked rice, green onions and fresh cilantro leaves, optional

Instructions

  1. Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Place chicken in a 3-qt. slow cooker.
  2. Sprinkle with onion. Carefully pour Goya Mojo Marinade along the sides of slow cooker, avoiding chicken to keep coating intact.
  3. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
  4. Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth.
  5. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes.
  6. If desired, serve with rice, green onions and cilantro leaves.

Notes

Mojo Criollo (pronounced mo-ho cree-OH-yo) is a citrus-based marinade commonly used in Latin American and Caribbean cooking. You'll find it in large bottles in most supermarkets.

Chop up leftovers and fill warmed tortillas for Caribbean-style burritos. Amazing!

http://www.caribbean-cooking-recipes.com/slow-cooked-caribbean-curried-chicken-recipe/

Caribbean Curried Chicken Recipe was originally published in Taste of Home November 2017.

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Hawaiian Pork Roast Recipe Ingredients:

  • 4lbs pork loin, boned and rolled
  • 2 tsp salt
  • 1/2 tsp pepper
  • Pineapple glaze:

  • 1 9oz can crushed pineapple
  • 1 cup brown sugar
  • 3 tbsp lime juice
  • 2 tbsp rum
  • 2 tbsp prepared mustard

How to Make Hawaiian Pork Roast:

**Preheat the oven to 375F**

  1. Season the loin roast with salt and pepper. Bake in the oven for 1 hour and 15 minutes. Increase the oven temperature to 425F, baste the pork with some of the glaze and bake for a further 10 minutes.
  2. Baste again with some of the glaze and bake for a further 10 minutes or until cooked thoroughly. Serve the remaining glaze with the roast.
  3. To make the glaze: Combine all the ingredient in a medium saucepan. cook over a medium heat, stirring until the sugar dissolves.

Serves 6-8

Recipe was adapted from: Cooking with Caribbean Rum Recipe Book By Laurel-Ann Morley.

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