caribbean food

Curry Chicken is a popular staple Indian food with masala - a unique spice mixture

Jamaican Curry Chicken

Chicken (5 thighs 5 drums)

tbsp curry powder (Betapac)

tbs epis (green seasoning

olive oil

tsp sea salt

garlic powder

ginger powder

allspice

tsp black pepper

paprika

bay leaves

garlic

potatoes

carrots

spring onion

scotch bonnet pepper

onion

bell pepper

springs fresh thyme

water

Cut and clean the chicken.

Add about 1½ tablespoon of curry powder (I used betapac), add a tablespoon of allspice, and some ginger.

Add the garlic, pepper, paprika, green seasoning or Epis (this is optional but it will add more flavor to your dish) and salt.

Then add the vegetables - bell pepper, onions, thyme, three cloves of garlic and green onion.

Mix everything together thoroughly, and cover it to marinate for 20 minutes. If you have more time, I recommend you to marinate it overnight to let all the flavors sip in the chicken.

While you wait for the chicken to marinate, cut up some carrots and potatoes.

Heat your pot to medium-high and add some oil. Once your pot is hot, start cooking the chicken until it becomes nice and golden brown. Turn it over so it cooks evenly on both sides.

Add enough water to cover the chicken then add in the peppers. Cover the pot and let it cook for 20 minutes.

After cooking it for 20 minutes, stir it and then add in the potatoes, carrots and some bay leaves. Taste it and make sure you have enough salt, add according to your preference.

Cover it for another 20 minutes and you&#x27;re done!

https://www.youtube.com/watch?v=3-j0LX_cSHk

#currychicken #jamaicancurrychicken #currychickenrecipe
One of the most delicious yet easy Jamaican dishes you can ever make . The flavors are jaw dropping  good and will have your whole house smelling like the caribbeans. You don’t want to miss out on this !


INGREDIENTS
10 pieces Chicken (5 thighs 5 drums )
1 1/2 tbsp Betapac curry powder
2 tbs epis ( green seasoning) or recaito 
2 tbsp olive oil
2 tbsp sea salt
2 tsp garlic powder
2 tsp ginger powder
1 tsp allspice
1 tsp black pepper
1 tsp paprika
3 bay leaves
3 garlic cloves
5 small potatoes
2  carrots
1 large spring onion
2 scotch bonnet pepper
½ large onion
½ bell pepper 
10 springs fresh thyme
4 cups water


You can also check out my other videos BELOW !

 Yellow Rice & Beans https://youtu.be/3IxlXjD_msg

Jerk Chicken https://youtu.be/04MSd9r3sWo

Smothered Cajun Turkey Wings 
https://youtu.be/WL9kLfkgAIw

Honey Buffalo Wings https://youtu.be/3T2o0Eje_Z4


** NEW Video every Tuesday/Wednesday 4pm est.**

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Title: On the Way by Vlad Gluschenko
Genre and Mood: Dance & Electronic + Happy

Jamaican Curry Chicken - How to make Curry Chicken | Let's Eat Cuisine

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

Simple coconut & bean soup

sunflower oil

onions

red pepper

Scotch bonnet chilli

thyme

tsp medium curry powder

plum tomatoes

vegetable stock cube

kidney bean

can pinto bean

black-eyed bean

coconut milk

limes

Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.

Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

curry powder

fresh parsley, chopped

salt

pepper

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

The Best Jamaican Brown Stew Chicken

yellow onion, chopped

large bell pepper, chopped

scallions, chopped

garlic paste

sugar

smoked paprika

Jamaican ground allspice

ginger

kosher salt & black pepper,

chicken pieces, I use a mix of legs & boneless/skinless thighs

browning sauce, I use Grace brand

vegetable or canola oil, plus more as needed

carrots,

tomato sauce

scotch bonnet pepper, left whole- do not cut!

chicken stock

Prep &amp; marinate chicken

In a large bowl or gallon-sized ziplock bag, add in the onion, bell pepper, scallions, garlic, brown sugar, paprika, allspice, ginger, and salt/pepper- to taste. Use your hands (fitted with disposable gloves, if desired) or a utensil to stir the ingredients together. Pat the chicken dry with paper towels and then add the chicken pieces and browning sauce. Use your hands to massage all the aromatics and spices into the chicken, massaging very well to ensure the chicken pieces are nicely coated.

Cover the bowl with a lid/plastic wrap or seal ziplock bag and transfer to refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!). If marinating overnight, just be sure to go back and stir/massage the chicken at least once. This will ensure even flavor marination throughout.

Brown chicken pieces

Remove the chicken pieces from the marinade mixture, shaking off excess onion/bell pepper/scallion bits- but do not discard the marinade, set aside. Set the chicken aside on a medium baking sheet or large plate/platter.

In a large heavy-bottomed pot, dutch oven/braiser; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Add a few chicken pieces into the pot, working in batches, careful not to overcrowd. Sear the chicken on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned chicken onto a clean, medium baking sheet or large plate/platter and repeat the process until all the chicken pieces are browned- adding a slick more of oil in between batches, only as needed. Then set the browned chicken aside and reduce the heat to medium.

Add the flavor agents &amp; assemble the stew

Add all the reserved marinade mixture into the same pot and use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot, about 2-3 minutes. Then add all browned chicken pieces back into pot, nestling them right on top of the marinade mixture, along with any residual juices that have collected. Add the carrots, tomato sauce, fresh thyme, bay leaves, scotch bonnet pepper, and chicken stock. Gently stir everything together until well combined.

Stew the chicken

Reduce the heat to medium-low and cover the pot with a lid. Allow the chicken to stew for 1 1/2 &#8211; 2 hours, covered- until the chicken pieces are meltingly tender and falling off the bone.

Adjust stew gravy, if needed

Discard the herb stems, bay leaves, and scotch bonnet pepper from the pot. If you&#8217;d like to thicken the stew liquid in the pot, place over medium-high heat. Cook, gently stirring, for a bit until the liquid reaches your desired consistency. Afterwards, taste and adjust with more salt/pepper, as desired.

Serve

this brown stew chicken immediately. I love serving this brown stew chicken in shallow bowls alongside some rice and peas (and plantains, too!) with extra stew gravy poured right over it all. Enjoy!

I made stew chicken for my coworker and now she is asking for a recipe so I came searching for one. Growing up in Jamaica we just know how much of every ingredient to use to make it right so I never needed a recipe, thus my reason for not having one. This recipe is close to what I would do so I am sharing it with her. I will return to update you after she makes it. I am giving a 5 star.

Both stewed chicken and rice were delicious had them for dinner tonight and will make both again!!!

Delicious and easy!  Made it to serve for an outdoor dinner with friends and added a couple extra chicken thighs thinking it would be great leftovers but there were none!!!  I left out the scotch bonnet because I was also feeding kids and, although it was still fantastic, I think it would have been over the top with that little bit of extra heat.

I need you to know that this recipe changed my life. Now my husband wants Jamaican cooking all the time! Thank you for sharing this dish!

I just made this dish tonight and it was delicious. The chicken was soooo tender and the flavor was bomb. I made it with white rice, fried sweet plantains and some salad. It's a great feeling trying a new recipe for the first time and hitting it out of the park. I will definitely be making this again.

We’ve made the several times. It’s SO GOOD!! Our favorite meal 😍

5 out of 5 stars! I tried Brown Stew Chicken about a month ago, and immediately had to learn how to make it. This recipe was better than the restaurant version! The spice level was perfect and the chicken was full of flavor and fall-off-the-bone-tender. I am going to make this again and again.

Delicious, reminds me of my Trini mom making this dish as a child.

Best Brown Stew Chicken the flavors make you get every bit of sauce up with.toasted bread.

We used this recipe with quail instead of chicken and it was to die for. Need to try it with rabbit next!

First time trying this and it was delicious! My family loved. I doubled the recipe and I was really scared about the scotch bonnet pepper so I used one instead of two. Loved this recipe!

I came across this site by browsing on Pinterest and I am so glad that I did. I made this tonight and it was delicious! Thank you sooo much for an amazing, easy to follow recipe using ingredients that I already had on hand. This was the first recipe that I tried from this site but it definitely will not be the last! 👍🏽

Made this for dinner tonight and loved it! I had to substitute habanero and took it out of the pot 30 minutes before it was finished because I was afraid of dying! Lol. The final product had the perfect amount of spice for me and was delicious! Thank you for such an easy delicious recipe!

Hi Quin,

It did and it worked out beautifully! We all very much enjoyed the dish!! We will make it again in the future :)

My family loved this dish. Will make it again for sure. I didn’t have browning sauce, so  I used Worcestershire Sauce instead and it came out great!! 

This stewed chicken recipe was really bomb! Made this and the rice and peas for lunch for today and tomorrow and thanks to my husband and kid; I have to make something else cause they ate it all! 😂 this is officially a butter be ready stan account! 

This recipe is definitely a keeper!!! Thank you Soooo much! Made with cabbage &amp; rice.

After trying 3 different recipes, I can truly say this is THE BEST. I made this last week and loved it so much. I can't ever find scotch bonnet peppers so I added cayenne. It worked.

https://www.youtube.com/watch?v=hh_sj2yFJ_o

There's nothing like authentic Jamaican Brown Stew Chicken at all. Incredibly flavorful stewed chicken pieces that are braised to perfection until fall-off-the-bone tender in heaps of aromatics and spices. An insanely scrumptious chicken dinner with a taste of flavor-forward ingredients all over, you'll love this Caribbean favorite!

FULL RECIPE: https://www.butterbeready.com/brown-stew-chicken-recipe/

Thanks for watching!

Q.

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#brownstewchicken  #jamaicanfood  #howtomakebrownstewchicken  #jamaicanrecipes

Puerto Rican pastelón is a Caribbean dish of ground beef, ripe plantains, yummy Latin seasonings, and cheese. It’s often described as lasagna because it’s served as a layered plantain casserole dish. But pastelón ain&#39;t yo mama&#39;s lasagna!

Puerto Rican Pastelón

beef

Adobo seasoning

seasoning (Sazón (1 packet))

pimento green olives (sliced)

tomato paste

Mexican cheese (shredded (or mozzarella))

cilantro (chopped)

plantains (large & ripe (plantains

brown sugar

cinnamon (or 2 cinnamon sticks)

butter

olive oil spray (or coconut oil spray

Remove the Instant Pot lid and turn on the sauté setting for 20 minutes. (Although you will not use all of this time. I like to have the extra minutes for the time it takes for the sauté to become active.)

In the Instant Pot stainless steel inner pot, add ½ a cup of water and then the ground beef.

Add the sazón and adobo seasonings on top of the ground beef.

As the meat begins to cook, fold in the seasonings and add the onion, olives and tomato paste to the inner pot.

Sauté in the Instant Pot (with the lid off) until the ground beef is browned.

As the meat browns, continue to fold and stir in all the added ingredients.

Turn off the Instant Pot and drain the ground beef using a colander.

Set aside the cooked ground beef mixture.

Instant Pot ground beef instructions

Grease a 9×13&quot; baking dish with olive oil or coconut oil.

How do you peel plantains? Cut the ends off each plantain, then score them lengthwise across each plantain to remove the thick outer peel. (Be careful not to slice beyond the peel and into the plantain.)

How do you get the plantains so thin? After removing the peel, cut each plantain lengthwise into 1″ strips, yielding about 3-4 strips per plantain.

Add the water to the stainless steel inner pot.

Then add the sliced plantains, butter, brown sugar, and cinnamon or cinnamon sticks.

Sauté (with the instant Pot lid off) for about 5-8 minutes until the plantain slices are softened and golden in color.

Flipping each plantain slice during the sautéing is optional. Both sides typically cook evenly since they’re almost submerged in the bubbling hot water.

Turn off the Instant Pot and remove the plantain strips by placing a layer of them in the greased 9×13&quot; dish.

Spread an even layer of ground beef over the layer of plantains.

Top the ground beef with a layer of shredded cheese.

Bake at 350 degrees F in the Instant Pot Omni Plus oven for 3 minutes, or until the cheese is melted. (Bake for 5-7 minutes in a conventional oven, or until the cheese is melted.)

Remove the baked pastelón from the oven and top with the cilantro.

Slice while warm, serve and enjoy!

Instant Pot sweet plantains instructions

https://www.youtube.com/watch?v=p7f4Wy-EyVc

Puerto Rican Pastelón is a Caribbean dish of ground beef, ripe plantains, yummy Latin seasonings, and cheese. It's often described and compared to lasagna because it's served as a layered casserole dish. But this ain't yo mama's lasagna!
Full printable recipe here - https://thesoulfoodpot.com/pastelon-recipe/

Course: Main Course
Cuisine: Caribbean, Dominican, Puerto Rican
Puerto Rican Pastelón, Caribbean food, casserole, Instant Pot Duo, Instant Pot ground beef recipes, Instant Pot Omni Plus, Instant Pot recipe, Pastelón, Pastelón recipe, Puerto Rican food

#PuertoRicanPastelón #Caribbeanfood #casserole #InstantPotDuo #InstantPotgroundbeefrecipes #InstantPotOmniPlus #InstantPotrecipe #Pastelón #Pastelónrecipe #PuertoRicanfood

Classic New Years Day Haitian Soup made to celebrate Haitian Independence Day. A hearty bowl of meat, vegetables and pasta.

Soup Jou Mou – Haitian Pumpkin Soup

Stew beef

½ lbs turkey neck

Creole Seasoning

Epis seasoning

bouillon cube

turmeric

green bell pepper

Scotch Bonnet pepper

cloves

parsley

celery (bottom half only)

scallions

lbs. Pumpkin

black pepper

salt (to taste)

celery (top half)

cabbage (11 oz.)

carrot (10 oz.)

potatoes (22 oz.)

turnip (6 oz.)

watercress (2 oz.)

penne (2 cups)

vermicelli

lime juice (optional from 1 lime)

In a large bowl, combine the stew beef and turkey necks.

Add the Creole seasoning, Epis, and turmeric. Crush the bouillon cube into the bowl.

Mix this until well combined.

Cover with plastic wrap or transfer to a ziploc bag and keep in the refrigerator. It is best to marinate overnight, but at the bare minimum, marinate for 1 hour,

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