Veronica is married, has 5 children, 7 grandchildren and grew up in Puerto Viejo, on the south east coast of the country. Daughter and granddaughter of Jamaicans specialists in herbs and plants (not the ones that are smoked, the ones that are eaten … although, in the end I didn’t dare to ask ….), she learned to cook with her mother before opening her own restaurant. After about fifteen years, she gave up this activity to receive food lovers at home and share her love of local cuisine. She is absolutely wonderful and even has some videos on youtube.
\So it was at her house that I learned this delicious recipe for
Caribbean Chicken. Caribbean Chicken
You need for 6 people:
Peel and degerm the garlic cloves. Wash and dry the parsley and basil. Clean the celery and bell pepper.
In the blender bowl put the garlic cloves, parsley, basil, 2 tablespoons chopped bell pepper, 2 tablespoons chopped celery. Add about 150 ml of water, 2 tablespoons of soy sauce, a small pinch of salt and mix.
Pour this marinade over the chicken and potatoes and chill for at least 1 hour. Veronique recommends lightly pricking the chicken pieces with a fork to allow the marinade to penetrate a little.
Heat a wok over high heat and pour the brown sugar into it. When it becomes caramel, add the oil (be careful not to burn yourself) and the chicken pieces (neither the marinade nor the potatoes). Brown them for 5 or 6 minutes on each side. They should be golden brown. Then cover and cook for 15 minutes. Then add the potato pieces, stir and cook again, covered, for 15-20 minutes, until the potatoes are cooked. At the end of this time, add the reserved marinade and cook for a further 5 minutes, covered. Finish by adding a grated tomato. Mix and serve. Delicious!
If at any point in this recipe you find that there is a lack of cooking liquid, you can add a mixture consisting of 3 tablespoons of water, 1 tablespoon of soy sauce and a pinch of curry.