Caribbean Chicken Creole Style
Ingredients
3 and 1/2 -4 lb chicken, cut into serving pieces | ||
6 tbs peanut oil | ||
4 large onions, minced | ||
3 tsp curry powder | ||
2 cloves garlic, minced | ||
1/4 tsp powdered saffron | ||
2 red Habanaero peppers, seeded and minced | ||
kosher salt and fresh cracked black pepper to taste | ||
2 cups coconut milk |
This recipe is common in Haiti and is quite spicy designed for Haitian tastes. If you would like it less spicy eliminate one of the Habanero peppers.
- Heat the oil in a heavy frying pan and saute the chicken pieces until golden all over.
- Transfer to a heavy covered casserole.
- In the oil remaining in the pan saute the onions and garlic until tender, but not browned.
- Add the curry powder, saffron and hot pepper and cook for 3-4 more minutes.
- Season with salt and pepper then add the coconut milk.
- Cover and cook at a gently simmer until the chicken is tender. About 45 minutes to 1 hour.
- Serve with rice.
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