Marla, from Avonside...
Chicken Dominican Style
Chicken pieces in a savoury sauce with an unusual and somewhat exotic flavour -- tasty but not hot! This is very easy – it’s sort of a Caribbean style barbeque sauce. I make the marinade in the morning and leave the chicken in it all day!!
4 Votes
Since October 3rd
Ingredients
- About 1 ½ kilo chicken thighs (or mixed parts) -- to reduce fat and calories you can use skinless or remove the skin
- For marinade:
- 2 t. minced garlic
- 1 bay leaf
- 1 t. dried oregano
- 1 green capsicum, thinly sliced
- 2 t. red wine vinegar
- 1 large onion, thinly sliced
- ½ t. salt
- 1 T. Worcestershire sauce
- ½ t. pepper
- 4-6 allspice berries, smashed with a spoon into small pieces
- For cooking:
- 2 T. canola or soya oil
- 1 T. brown sugar
- 3 T. tomato paste
- about 1 cup water
Directions
- Mix all marinade ingredients in a large bowl.
- Add the chicken. Marinate in the refrigerator for at least one hour – or all day.
- Heat oil over medium heat in a large pot.
- When the oil is hot, add the brown sugar. (It will crackle!!)
- Pick the chicken pieces out of the marinade, saving the marinade.
- Add the chicken to the skillet and increase heat to high.
- Brown the chicken briefly on both sides.
- Add the marinade,
- Add the tomato paste, and water.
- Cover and reduce heat to medium-low.
- Cook until the chicken is well cooked and quite soft – about 20-25 minutes, depending on the size of the pieces.
- Add a little more water while cooking if it is getting too dry.
- Serve over rice.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4-5 | about 30 minutes | 10 minutes to mix; marinate: at least one hour |
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