دجاج Fricassee
يقدم هذا الطبق الريفي على النمط الجامايكي مع الأرز الأبيض الناعم والسلطة الخفيفة.
من كتاب “مطبخ جامايكي أصلي من لوسيندا” ، بقلم لوسيندا سكالا كوين (وايلي).
المصدر: Mad Hungry ، كانون الثاني 2011
حصص
يقدم هذا الطبق الريفي على النمط الجامايكي مع الأرز الأبيض الناعم والسلطة الخفيفة.
من كتاب “مطبخ جامايكي أصلي من لوسيندا” ، بقلم لوسيندا سكالا كوين (وايلي).
المصدر: Mad Hungry ، كانون الثاني 2011
حصص
Sean
27.04.2023 @ 06:57
This dish is a Jamaican-style rustic dish with soft white rice and a light salad. From the book “Authentic Jamaican Kitchen by Lucinda Scala Quinn” (Wiley). Source: Mad Hungry, January 2011. The recipe calls for 2 chickens, 3 pounds, 2 lemons, rinsed and quartered, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 4 small yellow onions, thinly sliced, 4 chopped tomatoes, 4 cloves garlic, minced, 1 fresh sprig of thyme or 1 teaspoon dried, 1 whole scotch bonnet pepper (green recommended), 1 to 3 slices of scotch bonnet pepper (red recommended), 1/4 cup vegetable oil, 2 cups water or chicken stock. The directions are as follows: 1. Rinse the chickens and pat dry with paper towels. Cut the chicken into vegetable-sized pieces. To make a quick broth, if desired, place the chicken backs, necks, and wing tips in a small pot and cover with water. Bring the mixture to a boil, reduce the heat to low, and let simmer until needed. 2. Place the remaining chicken pieces in a large bowl and press down on them, covering each piece with juice. (Leave the lime peels in the bowl.) Sprinkle with salt and black pepper, add the onions, tomatoes, garlic, thyme, and scallion, and mix well. Set aside to marinate for at least 15 minutes and up to an hour. 3. In a large skillet, heat half the oil over high heat until very hot. Fry half the chicken pieces until golden on both sides, about 5 minutes per side. Remove the pieces from the skillet and set aside on a large platter. Wipe out the old oil and add the remaining oil. Repeat the frying process with the remaining chicken pieces. Remove the chicken from the skillet and pour off the oil. Ignore the lime peels from the tomato mixture. Return the skillet to medium heat, then add all the chicken pieces and tomato mixture, and cook, stirring, for 3 minutes. Mix in the water or chicken stock. Reduce the heat to medium-low, cover, and let simmer until the chicken is cooked through, 40 to 45 minutes. Remove the whole scotch bonnet pepper. Serve the chicken with a spoonful of sauce on top.