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Caribbean Stewed Chicken With Lentils is a dish that is steeped in tradition and flavors. While Stewed Chicken With Red Beans is a hit in my home and with fans of the website, this version of making Caribbean style stew chicken with the addition of canned (tin) lentils, is yet another comforting dish I enjoy making and serving.
You’ll need:
* 3-4 lbs chicken
* 3/4 tablespoon salt
* 1 medium onion (diced)
* 1 teaspoon black pepper
* 1 scotch bonnet pepper (see note)
* 1 tablespoon Worcestershire sauce
* 1 tablespoon tomato ketchup
* 2 tablespoons Caribbean Green Seasoning
* 1 tablespoon olive oil
* 1 1/2 tablespoons golden brown sugar
* 3 cups water
* 2 Pimento Peppers (aka seasoning peppers)
* 1 carrot (diced)
* 1 tablespoon grated ginger
* 2 tablespoons coconut cream
* 1 can lentils – rinsed (540 ml / 19oz)
* 1 medium tomato (diced)
* 2 scallions (chopped)
Notes: May I recommend that you follow along with the video below as much more about the recipe is discussed there. Especially the “browning” step. I used an entire scotch bonnet pepper- you may do the same, leave it out or use in the amount you can tolerate. Remember to wear gloves and to wash your hands immediately after handling such hot peppers.
Season the cut, trimmed (remove fat and most of the skin) and washed with the juice of a lemon and cool water chicken (if you wash your meats) with the salt, black pepper, tomato ketchup, onion, Caribbean Green Seasoning, salt, Scotch Bonnet pepper and Worcestershire sauce. Mix well to combine and allow it to marinate for at least 30 minutes.
Heat the oil (any oil you prefer using) on a med/high flame in a heavy/deep pot. Add the brown sugar and stir. The sugar will melt, go frothy and then a deep amber in color. Do NOT allow it to go black. Once you have that deep amber color, add the seasoned chicken to the pot and stir well to coat. In the video I explained this step in more detail. Should the sugar go black, STOP! Allow the pot to cool completely, wash it and start over, or you’ll have a bitter tasting dish at the end.
Cover the pot and bring it to a boil. Don’t worry the chicken will spr… Cover the pot and bring it to a boil. Don’t worry the chicken will sprout its own natural juices. Once it’s boiling, reduce the heat to a simmer and cook for 4-5 minutes. Then you’ll turn the heat up to burn off all of the liquid in the pot. In doing so you’ll get a deeper color and flavor.
Now add the rinsed lentils and diced tomato to the pot and cook on a rolling boil for about 20 minutes or until the chicken is fully cooked. Should you like the flavor of lemongrass and/or bay leaves, you may add some for additional flavor. Here’s where you’ll decide if the gravy is to your liking and taste and adjust the salt to your liking. Keep in mind that the residual heat in the pot will further thicken things as it cools.
As you turn off the stove add the chopped scallions (or parsley), stir and make sure you have some hot steaming rice for an awesome meal. A slice of avocado, along with a quick salad of tomato, cucumber and watercress is how I complete this meal.
Conclusion:
This Caribbean Stewed Chicken With Lentils recipe is a hearty and flavorful dish that is sure to become a staple in your household. The combination of chicken, lentils, and spices creates a rich and aromatic sauce that is perfect for serving over rice or with some crusty bread.
Frequently Asked Questions:
* What type of chicken can I use for this recipe?
You can use any type of chicken, such as boneless or bone-in, as long as it is cut into bite-sized pieces.
* Can I use fresh or dried thyme instead of oregano?
Yes, you can use fresh or dried thyme instead of oregano, but keep in mind that the flavor may be slightly different.
* Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply cook the chicken and lentils on low for 6-8 hours, and then finish with the scallions and parsley just before serving.