Dis' one of mi favorite dishes … bar none ! Several techniques used here , like "seasoning" your meat in some of the vegetables , like onions yellow & green, garlic , peppers both hot & black pepper . Then some of the herbs and spices if used . You want those flavors to get into your meat a little. Makes it nice … You can season for a few hours or overnight. I use that for different meats not just chicken. The other thing I like is cooking things in one pot. Fricasseed style. Yes Mon ….
Many of mi recipes start this way , you use the veggies you have on hand or pick what you think will lend it's self to what you want the dish to end up like. Caribbean , Italian , Mexican , Moroccan , Laba Laba … it's up to you !! And it's easy to come with a variation of any cuisine with little trouble.
So yesterday I made Yardie Chicken, during the Blizzard of 13' in Amarillo. I show a picture of the items that went into my seasoning mix.. I wanted Cho Cho's ( Chayote squash ) but couldn't find any, so I'm tossing in parsnips. I'm using frozen Scotch Bonnets , frozen okra ,and sweet potato . . Some aren't in the seasoning mix and will be added as I go long …. Besides red bell , yellow and green onions , carrots , Scotch Bonnet peppers I added Black Pepper and thyme.
After the chicken is well seasoned you scrape off the vegetables , sprinkle salt and pepper on it then lightly coat in flour and brown it nice on both sides. After it's browned pull it out and set on paper towels. You'll need a little grease for the next step , but toss most of what grease you have. Sauté your seasoning veggies until the onions get a little soft and everything is smelling super. Then add the chicken thighs back and add a little liquid , enough to come up a little around 1/2 way on the thighs. You can add more if needed. The liquid could be anything , water , milk , fruit juice , broth, or even booze . Cover and cook around 45 minutes total at a gentle simmer.
Sautéing Veggies
When the chicken has been cooking 15 minutes or so I toss in the frozen okra . Stir gently from time to time to make sure nothing's sticking and to check on the amount of liquid and what's going on there. You want to end up with slightly gravy like luquid . Not watery like a stew but as thick as gravy for biscuits & gravy. If it's too watery when you get to the end , take out the chicken … turn the heat up to reduce the liquid and make sure to stir the heck out of things. Don't won't to burn anything at this time !
I also made Mock Callaloo. Didn't have those callaloo greens so I used collard greens and kale. A simple sauté of a little piece of bonnet , green onions , and garlic then the greens where tossed in and cooked covered at a low temperature . Stirring often with a little splash of chicken broth from time to time. No pork parts were added .....
I also made Rice 'n' Peas Dreadie style ... Everything was great !
Didn't have Grace's Pepper sauce but this is a good second choice
Many of mi recipes start this way , you use the veggies you have on hand or pick what you think will lend it's self to what you want the dish to end up like. Caribbean , Italian , Mexican , Moroccan , Laba Laba … it's up to you !! And it's easy to come with a variation of any cuisine with little trouble.
So yesterday I made Yardie Chicken, during the Blizzard of 13' in Amarillo. I show a picture of the items that went into my seasoning mix.. I wanted Cho Cho's ( Chayote squash ) but couldn't find any, so I'm tossing in parsnips. I'm using frozen Scotch Bonnets , frozen okra ,and sweet potato . . Some aren't in the seasoning mix and will be added as I go long …. Besides red bell , yellow and green onions , carrots , Scotch Bonnet peppers I added Black Pepper and thyme.
After the chicken is well seasoned you scrape off the vegetables , sprinkle salt and pepper on it then lightly coat in flour and brown it nice on both sides. After it's browned pull it out and set on paper towels. You'll need a little grease for the next step , but toss most of what grease you have. Sauté your seasoning veggies until the onions get a little soft and everything is smelling super. Then add the chicken thighs back and add a little liquid , enough to come up a little around 1/2 way on the thighs. You can add more if needed. The liquid could be anything , water , milk , fruit juice , broth, or even booze . Cover and cook around 45 minutes total at a gentle simmer.
Sautéing Veggies
When the chicken has been cooking 15 minutes or so I toss in the frozen okra . Stir gently from time to time to make sure nothing's sticking and to check on the amount of liquid and what's going on there. You want to end up with slightly gravy like luquid . Not watery like a stew but as thick as gravy for biscuits & gravy. If it's too watery when you get to the end , take out the chicken … turn the heat up to reduce the liquid and make sure to stir the heck out of things. Don't won't to burn anything at this time !
I also made Mock Callaloo. Didn't have those callaloo greens so I used collard greens and kale. A simple sauté of a little piece of bonnet , green onions , and garlic then the greens where tossed in and cooked covered at a low temperature . Stirring often with a little splash of chicken broth from time to time. No pork parts were added .....
I also made Rice 'n' Peas Dreadie style ... Everything was great !
Didn't have Grace's Pepper sauce but this is a good second choice
