recettes jamaicaines

Les recettes jamaïcaines sont celles qui offrent un flair caribéen unique et vibrant qui ravit les papilles à chaque fois ! Nous avons rassemblé nos recettes jamaïcaines préférées qui correspondent parfaitement à la facture et chacune sera une recette à retenir !

Meilleures recettes jamaïcaines : Poulet au ragoût brun (+Plus de bonnes recettes !)

lb de cuisses de poulet désossées ((6-8 cuisses))

cuillères à soupe de sucre brun foncé

cuillères à soupe de sel casher

cuillères à soupe d'ail haché ((4-6 gousses d'ail hachées))

cuillères à soupe d'oignons verts ((hachés, 1-2 oignons verts))

cuillère à soupe de pâte de gingembre ((frais, emballé ou sec))

cuillères à soupe de thym séché

c. à soupe de vinaigre de cidre de pomme

cuillère à café de sauce à dorer

cuillère à café de poivre noir moulu

c. à thé de piment de la Jamaïque moulu

c. à soupe d'huile d'olive

oignon jaune moyen ((environ 1 1/2-2 tasses en dés))

grosses carottes ((lavées et tranchées))

poivron vert ((haché ou tranché))

poivron rouge ((haché ou tranché))

oz de tomates en dés ((en conserve, égouttées))

feuilles de laurier

bouillon de poulet

Rinse

Remove chicken from packaging, rinse under cool water and pat the chicken completely dry with paper towels. Set aside.

Dice

Mince the garlic, slice the green onions, and seed and dice the scotch bonnet pepper (be sure to wear gloves, scotch bonnets are very hot, you don&#39;t want the pepper oils on your hands).

Prep

In a large mixing bowl add dark brown sugar, scotch bonnet, salt, green onion, ginger, thyme, apple cider vinegar, browning sauce, pepper, and allspice.

Combine

Combine all ingredients, add in chicken thighs, using tongs or a gloved hand rub the marinade into the chicken meat.

Chill

Cover with cling film and refrigerate for at least 4 hours (overnight 12 to 24 hrs is optimal for the best flavor).

The Marinade

Remove

With tongs remove the chicken from the marinade, shake off or scrape any excess marinade from the chicken pieces and set them aside for later (reserve the marinade as you will add all of it to the stew).

Heat

In a large stock pot or dutch oven, add olive oil, then bring to medium-high heat.

Brown

Working in batches, add the chicken pieces and brown on all sides, or about 2-3 minutes per side. Remove the chicken and set it aside on a clean plate.

Veggies

In the same pot at medium high heat, add in the onion, stir for a couple minutes until onion turns brown (not burnt).  Add the carrots and bell peppers, stir to combine.  Then add in the tomatoes, stir for 2-3 minutes.

Broth

Add chicken broth to the pot, chicken pieces, bay leaves, and the reserved marinade (scrape the bottom of your pot to get up all the bits).

Boil

Bring to rapid boil, then reduce heat to get a very low boil/simmer.

Reduce

Cook uncovered for about 45 minutes to 1 hour, or until the liquid has reduced by half.

Serve

When the stew has reduced to your satisfaction, serve over rice, and enjoy!

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