chicken chop suey
For a visual of how i prepared this dish, check out my youtube channel or my instgram page @cookingwithwadia
Author: cookingwithwadia
Curry Chicken
Print
Ingredients
4 lbs. chicken ( cut up into small pieces, skin removed)
1 1/2 tsp salt ( more or less depending of taste)
1/2 tsp black pepper
2 tbsp. curry powder
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp paprika
2 tbsp. chicken seasoning
1 small onion, chopped
scotch bonnet pepper ( to taste, its hot)
few sprigs of thyme
pimento seed ( about 8)
few cloves of garlic
small carrot, chopped ( optional)
2 Irish potatoes, cubed ( optional)
oil
Directions
- In a small bowl add cleaned chicken, salt, curry powder, black pepper, onion powder, garlic powder, paprika, pimento seed, fresh garlic, chicken seasoning and scotch bonnet. combine thoroughly and allow to marinate for a few hours if possible.
- In a dutchpot or sauté pan, heat oil. when oil reaches a hot temp add seasoned chicken and sauté for about 10 minutes so that the meat can sear as well as the curry will get that nice rich color without you having to toast the curry powder before adding the meat.
- Once your meat is properly sear, add about 2 cups of water and allow to simmer on medium heat, for about 30 mins, if more water is required, please add more. be show to check the pot periodically to prevent the meat form burning.
- At the 30 minute mark the chicken should me cook or almost cooked, add in the the remainder of the ingredients, onion, thyme, carrot and potato and let that simmer for a few more minutes, until the veggies are tender and the gravy as thicken to a consistency that you like. At this point you should taste your gravy to see if additional salt or pepper is needed.
- Turn off heat and serve with your favorite sides. plain white rice is yummy with this dish or boiled dumplings.
Chicken Pelau
This traditional Trinidadian dish is so flavorful, the best part is you can freestyle with the meats and different spices to create you own flavorful masterpiece.
Seafood Rice
Ingredients
1 lb extra large shrimp, raw
4 to 6 crab cluster
1 tsp. onion powder
1 tsp. garlic powder
2 tsp old bay seasoning
1/2 tsp salt
1/2 of a onion, diced
few pieces of scotch bonnet pepper
2 stalks of green onion, diced
few cloves of garlic, diced
1/2 tsp annatto powder ( for color)
1/2 tsp turmeric ( for color)
1/2 tsp basil dry or few leaves if fresh
2 tbsp. butter
few pimento grains
2 cups rice
Directions
- Clean shrimp and crab clusters thoroughly. In a separate bowl, season the shrimp with, onion powder, garlic powder, salt and 1 tsp. of the old bay seasoning.
- In a Dutch pot or saucepan, heat oil and add shrimp. sauté until shrimp is almost fully cooked, then remove from pot and set aside.
- Add butter and diced onion, pepper, green onion, garlic and pimento. Sauté for a few minutes then add in crab legs and about a cup of water. Let crab legs cook for about ten minutes.
- Remove crab legs from the pot and set aside. Season the remaining liquid in the pot with annatto, turmeric basil and old bay seasoning. Add in the washed rice, add enough water to cook the rice. not too much. I use a judgement of about 1/4 inch of water above the rice, if you need to add more water later you can. Cover the rice and let it simmer, once the liquid has disappear, lower the heat and let the rice steam.
- Once the rice is cooked, fluff with a fork and add in the shrimp and crab legs. Give this a good mix, cover an d let it steam for another 3 to 5 minutes so the shrimp can finish cook and the flavors can soak into the rice. Serve and enjoy. Feel free to switch up your seafood options.
Teriyaki chicken
This dish is one of my favorite food court Chinese takeout. This recipe will give you feel of having Chinese takeout, just right from your kitchen.
Jamaican Barefoot Rice & Peas
This dish is a old time Jamaican dish. The story told to me by my mom, was that back in the days when they didn’t have enough meat to share for everyone they would cook whatever small piece of meat they had in with the …
Brown Stew Goat meat
I know, I know, I know. When you heat goat meat, you think curry, right? This brown stew goat is equally as good, if not better than the popular curried goat. In this stew you are able to taste the flavor of the goat more.
Ingredients
4 lbs. goat meat
1 tsp. salt
2 tsp. black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
2 tbsp. dry jerk seasoning
1 tbsp. all purpose seasoning
3 tbsp. green seasoning blend
browning ( for coloring)
3 tbsp. oil
1 can butter beans ( optional)
2 cups cubed baby potatoes ( optional)
2 cups diced carrots (optional)
Directions
- wash and clean goat meat with vinegar and/or lime and drain well.
- in a mixing bowl combine all the seasonings and browning with goat meat and mix well. allow to marinate for a few hours, overnight is always preferred.
- In a Dutch pot or heavy bottom pot, add oil and allow to heat.
- Add seasoned meat to the hot oil and sauté for a few minutes.
- Add about 4 cups of water or enough to cover the goat meat slightly. let the meat simmer for about 2 hours or until tender, remember to check periodically and add water as needed . you can also use a pressure cooker if you prefer.
- Once the meat is tender, add in butter beans, potatoes and/or carrots, which ever you like. you can add all three if you want. Taste and add salt or pepper if needed. enjoy.
Ackee & Saltfish
This tasty traditional Jamaican dish is not only popular and tasty, but is also the island’s national dish.