How to make it

  • Marinade
  • Clean chicken
  • Cover chicken with Creole Seasoning, garlic, ginger (go easy with it cause it can be very overpowering), soy sauce and worchesterchire sauce.
  • Marinate overnight
  • To Prepare
  • 1. Place about 3 tablespoons of oil in a large pot, and place on high heat.
  • 2. Add 1/4 cup of sugar to the oil, spreading it evenly in the oil without mixing.
  • 3. Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble, (your signal that you’re ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur).
  • 4. SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful!
  • 5. Once you’ve got all the pieces in, let the sugar “brown” your chicken, stirring occasionally, to ensure that the pieces don’t stick.
  • 6. After the chicken is browned, add the onions to the pot, turn the heat to medium.
  • 7. Add one cup of water to the mixture, and stir.
  • 8. Add 1/2 can of coconut milk to the mixture, and stir.
  • 9. Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. If you want you can add in a scotch bonnet pepper, but be sure to use it whole and not cut it open or allow to puncture because you will end up with a very hot dish, you just want the smoky flavor of it. Cover the pot, and let simmer on LOW until the chicken is cooked, about 1 hour. You’ll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn’t), feel free to add a bit more water.

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