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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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French Colonial Beef Stew

Caribbean cooking has so many different influences and cooking styles. Take for example, this delicious French Colonial Beef Stew has been passed on from the kitchen of the family’s French ancestry. Just goes to show – the Caribbean is really a melting pot.

Go ahead, use this French Colonial Beef Stew recipe as a guide. Don’t forget to share your thoughts in the comments.

French Colonial Beef Stew Ingredients:

  • 4 lbs lean beef
  • 1/2 lb salt pork, cubed
  • 24 small onions
  • 2 tablespoons flour
  • 1 tablespoon salt
  • 1 sprig fresh thyme, chopped
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups dry red wine
  • 1 cup mushrooms
  • 2 cloves garlic, crushed
  • 1/2 cup chopped parley
  • 2 teaspoons vinegar

How to Make French Colonial Beef Stew:

  1. Cut beef into 2″ cubes. Season with salt, pepper and garlic. Set aside for about one hour. Then place a large skillet over heat and fry salt pork until crisp. Remove from skillet and set aside.
  2. Then saute onions until gently brown. Remove onions, set aside and brown beef. Then in a large casserole. Add thyme and bay leaf.
  3. Heat wine and pour over meat in casserole, stir and cover. Cook in preheated oven at 250F for about 2 and half hours. After one and half hours check liquid and if necessary and some warm stock.
  4. Just before removing from oven, slice mushrooms and add to stew. Cook for about another 15 minutes. Serve in large platter, arranging onions and mushrooms on top of meat.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Beef Kidneys Recipe Ingredients:

  • 2 lb beef kidneys, sliced thinly
  • 1 tbsp rum
  • 1/2 tsp dried thyme
  • 6 tbsp butter
  • 1 large onion, sliced thinly
  • 1/4 cup dry sherry
  • 1 tsp cornstarch
  • salt and pepper to taste

How to Make Beef Kidneys:

  1. Mix together the salt, pepper, rum and thyme and marinated the kidneys in this mixture for 30 minutes.
  2. Heat 3 tablespoons butter in a heavy saucepan, add the kidney, and stir fry for 5-10 minutes or until the kidneys are cooked through. Remove the kidneys from the saucepan.
  3. Heat the remaining 3 tablespoons butter in the saucepan, fry the onions until they are golden and soft. Dissolve the mixture in the saucepan and stir until thickened. Add the kidney and cook until heated through.

Serves 4

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

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