Bahamian Steamed Chicken - Authentic Island Cuisine
Meet my friend from the Bahamas - Raquel Fox, Chef extraordinaire! She owned a restaurant, now teaches at George Brown College and has a cookbook out on Amazon (link in comments). She has her own Youtube channel and is a regular on CTV Your Morning - next airdate Monday, 25th May 2020. She joins us on Kravings to make an authentic Steamed Bahamian Chicken. This Chicken is marinated in a special spice blend, sautéed in oil and then simmered in a special sauce.
Ingredients
| Chicken thighs | 8 (bone | |
| White vinegar | 1 Tablespoon (15 ml) | |
| Red wine vinegar | 1/2 Cup (8 tbs) (125 ml) | |
| Seasoned salt | 1/4 Cup (4 tbs) (60 ml) | |
| Canola oil | 1/2 Deciliter (125 ml) | |
| Olive oil | 3 Tablespoon (45 ml) | |
| Onion | 1 Medium , slice | |
| Garlic cloves | 4 , mince | |
| Orange bell pepper | 1/2 , slice | |
| Yellow bell pepper | 1/2 , slice | |
| Red bell pepper | 1/2 , slice | |
| Green bell pepper | 1/2 , slice | |
| Diced tomatoes | 2 Cup (32 tbs) (500 ml) | |
| Ketchup | 1/2 Cup (8 tbs) (125 ml) | |
| Chicken stock | 2 Cup (32 tbs) , heated (500 ml) | |
| Fresh thyme leaves | 1 Tablespoon (15 ml) | |
| Bay leaf | 1 | |
| Worcestershire sauce | 1/4 Cup (4 tbs) (60 ml) | |
| Molasses | 1 Tablespoon (15 ml) | |
| Scotch bonnet pepper | 1 , dice (optional) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Chopped italian flat leaf parsley | 1 Tablespoon (15 ml for garnish) |
Directions
MAKING:
1. Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar then pat dry with paper towels.
2. Pour red wine vinegar over poultry and season with seasoned salt.
3. In a large pot, heat canola oil over medium-high heat. Add chicken and brown on both sides for 3 minutes per side. Transfer to a plate lined with paper towels.
4. Reduce heat to medium, add olive oil to the pan and heat. Add onion, garlic and bell peppers and cook for 3 minutes.
5. Add tomatoes and cook, stirring occasionally, for 5 minutes more. Stir in ketchup, stock and stir to make a gravy that coats the back of a spoon. Bring to a boil. Add chicken and cook on high for 3 minutes.
6. Add remaining ingredients (except for the parsley). Lower the heat to simmer and cover with a lid that is slightly ajar to release steam for about 30–45 minutes or until tender and done.
SERVING:
7. Serve and enjoy!
Recipe Summary
