3-4 leaves if culantro
4-5 cloves of garlic
2 broad leaf thyme
1 habanero pepper
1/2 cup of cilantro
Pulse all the ingredients in a food processor until finely minced.
Stew Chicken Recipe
1 whole chicken cut up
2 tablespoon green seasoning
1 1/2 teaspoon salt
1 teaspoon black pepper
a few dashes of Worcestershire or Maggie sauce
1 tablespoon of ketchup (totally optional, can use a tomato instead or both)
1 onion, sliced
3 cloves of garlic, crushed
1/2 habanero pepper
2 tablespoon vegetable oil
3 tablespoon sugar
1 cup of water
1/2 cup of chopped cilantro
Season your chicken with green seasoning, Maggie sauce or Worcestershire, ketchup, salt and black pepper. Marinate for 30 minutes or over night.
To a heavy iron pot on medium heat, add the oil.
Add the sugar and don’t walk away. It is really easy to burn your sugar. Make sure your stove is on medium to low heat.
Stir the sugar once you see it start to melt. The sugar will gradually turn from light brown to dark and bubbly. Once it starts to bubble, add the chicken in.
Mix it really well. The color of the chicken will start to turn brown. Cover the pot and leave it for about 10 minutes. The chicken would have released its own water.
Remove the cover from the pot. If there is any water left in it, let it cook off. Add in the onion, garlic and habanero pepper.
Once it has cooked off, add in 1 cup of water and cover and cook for 20 minutes.
Remove the cover and let the gravy thicken. You can cook off all the gravy or you can leave some in it. This is a personal preference.
Add the cilantro and remove it from the heat.
Your meat should have a rich, dark color from the browning of the sugar.
Enjoy with fluffy white rice!