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2
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1
1
1
2
1
1
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5
6
6
1
7
1
4
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4
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3
1/2
1/2
1/2
1/4
1
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1/4
2
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ar
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#
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T
t
t
t
t
t
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oz
cl
in
oz
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oz
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T
T
T
c
t
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c
c
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Chicken Meat (1)
-- Seasoning
Browning Sauce (2)
Salt
Pepper blk
Paprika
Garlic Powder
Onion Powder
-- Marinade
Allspice Berries
Onion
Garlic
Ginger Root
Bell Pepper
Scotch Bonnet (3)
Scallions
-- Vegies - (5 min)
Carrot
-- Flavorings
Thyme sprigs
Chili Sauce (4)
Chicken Powder (5)
All-purp Seasoning (6)
Ketchup
Salt
--------
Oil
Water
-- Serve With
Steamed Rice (7)
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Chicken - (1-1/3 hrs + marinate 2+ hrs to
overnight in the fridge)
- Cut CHICKEN into about 1-1/2 inch chunks (or see
Chicken). In Jamaica they always wash the
Chicken with Lime Juice, so you can do that if you wish.
- Message Browning Sauce into the Chicken until evenly coated.
- Mix all remaining Seasoning items and massage into Chicken
until it is well coated.
Marinade
- Grind Allspice Berries.
- Chop ONION fine. Crush GARLIC and chop fine. Mix,
including Allspice.
- Slice GINGER very thin. Cut slices into threads, and chop
threads fine. Mix with Onions.
- Cut BELL PEPPER into thin strips and slice to less than 1/4
inch. Mix with Onions.
- Cap CHILI. Slice in half lengthwise and remove seed mass.
Chop fine. Add to Onions.
- Slice SCALLIONS crosswise very thin, white and green. Mix with
Onions.
- Massage Marinade into Chicken until evenly distributed.
- Set aside to marinate for at least 2 hours, or refrigerated overnight.
Veggies
- Peel CARROTS and cut into 1/4 inch dice.
Run - (1-1/4 hr)
- Remove Chicken from the Marinade and wipe off as much
Marinade as you reasonably can. Reserve all Marinade.
- Heat 1/4 c Oil in a heavy bottomed sauté pan (3-1/2 qt)
or equivalent. Stir in Chicken and fry over high heat, then
turning down a bit as fond starts to adhere to the bottom of the pan.
Stir often and scrape the bottom of the pan. When the reddish fond
sticking to the bottom of the pan starts to turn chocolate, turn off the
heat and go to the next step.
- Remove Chicken from the pan leaving as much oil as you can in
the pan. Put chicken in a bowl to drain.
- Pour out excess Oil leaving at most 2 Tablespoons.
- Add Water to the pan. Bring to a boil while scraping up all the
fond adhering to the pan.
- Add Carrots, all Flavoring items, and reserved
Marinade to the pan and mix well. Return Chicken, leaving
behind any drained oil. Bring to a boil and simmer covered for 30 minutes
or until Chicken is tender.
- Uncover and check liquid. If there isn't enough liquid, add some and
bring back briefly to a boil. Keep in mind, there's going to be a lot
less liquid when served than it looks like there is when boiling.
Serving with rice you want enough liquid to lightly flavor the rice.
- Serve with plenty of steamed Rice.
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