Wednesday, July 11, 2012

Crockpot Caribbean Chicken

So this is a Caribbean chicken recipe that is pretty good. I've eaten at a couple of island-style restaurants recently and wanted to try my own. This recipe is good but isn't the same as what I've ordered out.  But lots of veggies, chicken, good really can't go wrong here.  

The recipe:

Get to choppin.  Potatoes, peppers, onions, garlic.  Don't stop chopping. Eva.  

Place all the veggies and the seasonings into a bowl. That's your medley. There are many like it but this is yours. Respect it. Love it. Cherish it.  

Lay your chicken pieces out and season them with a little salt. I used white and dark meat...much more dark. I've been on a dark meat tear recently. You can trim off some of that skin and fat if you want. But if you read my Why We Get Fat series you may not be too bothered by it.  Plus...extra flavor!

Get those guys into the frying pan on high heat for a few minutes on each side until they start to brown.  Use 1-2 tablespoons of veg oil.  

Remove the chicken and add the chopped pepper, onion and garlic medley.

Cook that for a few minutes until it starts to soften.  

Then add the chicken broth.  

Put the potatoes and cherry tomatoes in the crockpot and then add the chicken and the vegetable/seasoning medley.  

Cover and cook for 6-8 hours.  Chicken will fall off the bone.  Into your mouth.  And then fall some more.  Into your stomach.  And then fall some more. 

The recipe calls to add coconut milk at the end and let it cook for another half hour.  I really didn't think that was going to improve the recipe, so I didn't do it.  If you decide to use it...I would do so sparingly and try to taste test as you add to make sure that it doesn't overpower the other flavors.  

1 comment:

  1. Isn't the coconut milk what makes it 'Caribbean'? Otherwise it is just chicken and veggies...