Caribbean Chicken Recipe
Ingredients
| Fryer chicken | 1 Pound, quartered | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Carrots | 4 Medium, scraped | |
| Onions | 4 Small, peeled | |
| Ripe tomatoes | 3 , quartered | |
| Water | 1/2 Cup (16 tbs) | |
| 2 teaspoons Angostura aromatic bitters | ||
| Yams | 6 Large | |
| Butter | 3 Tablespoon | |
| Molasses | 1/2 Cup (16 tbs) | |
| Chopped parsley (for garnish) | ||
Directions
MAKING
1. In a skillet, heat olive oil and brown the chicken; add it to a Duch ven
2. Brown the carrots, onions, tomatoes and add it to the chicken; add water and a teaspoon of Angostura and allow to cook over a low flame for twenty minutes
3. Boil water and cook the yams in it til tender; peel and halve them
4. Combine molten butter and molasses and the remaining Angostura in another skillet; add yams to it and mix till well glazed and heated
5. Spread yams on a platter, spread the chicken and vegetables on top
SERVING
6. Garnish with parsley and serve
1. In a skillet, heat olive oil and brown the chicken; add it to a Duch ven
2. Brown the carrots, onions, tomatoes and add it to the chicken; add water and a teaspoon of Angostura and allow to cook over a low flame for twenty minutes
3. Boil water and cook the yams in it til tender; peel and halve them
4. Combine molten butter and molasses and the remaining Angostura in another skillet; add yams to it and mix till well glazed and heated
5. Spread yams on a platter, spread the chicken and vegetables on top
SERVING
6. Garnish with parsley and serve
Chef
