| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
Poultry, Ethnic, Main dish |
6 |
Servings |
INGREDIENTS
|
|
PAM COOMBES RNCM95A |
|
|
Green bell pepper |
| 3 1/2 |
lb |
Chicken — cut in pieces |
| 1 3/4 |
c |
Hot water |
|
|
Salt and freshly grd pepper |
| 1 |
ts |
Grated fresh ginger |
| 1 1/2 |
c |
Coarsely chopped onion |
| 1 |
|
Whole hot pepper — |
|
|
Annaheim |
| 1 |
lg |
Clove galic — sliced |
|
|
Cayenne or other |
| 2 |
tb |
Butter |
| 3 |
tb |
Tomato catsup |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Good soy sauce |
| 1 |
|
To 3/4 c coarsley chopped |
INSTRUCTIONS
Season chicken pieces with salt and pepper,onion, and garlic and keep in a
covered container for 2 hours. Remove onion and garlic and reserve. Heat
the butter and the oil and brown the chicken, turning as needed with tongs
or two forks. Add the reserved onion and garlic along with the green pepper
and cook about 5 mins., stirring constanly. Add hot water, ginger, hot
pepper, catsup, and soy sauce and simmer, covered, until chicken is tender,
about 30 minutes. If necessary, add a little more water. Correct seasoning
and serve hot. The Flavors of the Carribean & Latin America 04/10 10:34 am
Pam Coombes, Fairfax, Va FOOD AND WINE CLUB TOPIC: ETHNIC TIME: 04/12 1:15
PM
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”