Trinidadian-Style Chicken

TOTAL TIME: 25 hr 20 min
Prep: 10 min
Inactive Prep: 24 hr
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Amise Marinade
  • 6 cloves garlic, chopped
  • 2 shallots, coarsely chopped
  • Bunch green onions, trimmed and chopped
  • Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped
  • 1/2 cup vegetable oil
  • Trinidadian-Style Chicken with Plantain
  • 1 (3 pound) whole chicken, cut into pieces
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 1/2 white onion, cut into small dice
  • 1 green chile, seeded and halved lengthwise, optional
  • 1 unripe plantain, halved lengthwise and chopped
  • 4 plum tomatoes, chopped
  • 1/4 cup Worcestershire sauce
  • 1/2 cup chicken stock
  • Kosher salt
  • 1 cup fresh cilantro leaves
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      Directions

      For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside.

      For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours.

      In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes.

      Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir.
      Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat.

      Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

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      4

      Newest Ratings and Reviews

      Read all 7 reviews

      • on July 03, 2014

        Flag

        I've made this at least six times and it's simply to die for. I use 2 plantains, and 2 jalapeños. Also, I simmer for about two hours so the chicken is falling off the bone tender, and the favors really have time to marry.

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      • on September 25, 2012

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        Yuck. Not good. I am so disappointed, I expected much better. The chicken was bland and boring.

        people found this review Helpful.
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      • on December 01, 2011

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        I saw this recipe done yesterday , so I decided to try it since it looked so good. So I did my running around and prep the marinade is simple and beautiful to look at. I marinated overnight and made the rest of the recipe today. Very simple but I do think there is way to much sugar I think if you used 1/2 cup instead of a whole cup you would be able to taste the other wonderful flavors more. Also the pic that is posted is not accurate how he got his so orange colored and his looks like there is some kind of thick sauce. That is definitely not how it comes out so I am going to post a pic of what it really looks like on my profile hope it helps.

        people found this review Helpful.
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