Jan15

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Zanette’s Bajan Stewed Chicken

Just wanted to share some good eats with you guys real quick. As you may have guessed, I’ve been slightly busy working, so I haven’t had much time to experiment in the kitchen. That’s why it felt so good to do a little culinary relaxation this past Tuesday. I have been meaning to try this recipe for about 2 years now, and just got around to it.

The first time I had this “Stewed Chicken” was on a trip to Barbados back in 2008. We were fortunate enough to have a native chef prepare dinner for us every night, and this was by far one of my favorite dishes. The best way I can describe it is super tender, flavor packed, fall off the bone deliciousness. It’s a really simple process when you get down to it, but all my beginner chefs out there understand the difficulty of getting recipes from veterans.

They seem to take the small, in between steps for granted, so they sometimes leave out what would seem to be crucial elements, for example:

  • Measurements and proportions! So, while my version turned out really well, I have to admit that there was a good amount of freestylin’ associated with it.
  • I used drumsticks and thighs, cause I think that’s what I had the first time. Anyway, you’ll see that there’s some wiggle room when you read through it.
  • It’s a great dish served with rice or potatoes and a veggie of your choice, so give it a try!

OFFICIAL UNOFFICIAL RECIPE   (I JUST USED THIS EXACT EMAIL THAT MISS ZANETTE SENT TO MY DAD)

  1. First obtain the parts of the chicken you want to eat.
  2. Then clean them off with vinegar.
  3. Then marinate in lime juice or use freshly cut limes. The more you lime it the better it will taste in the end.
  4. Add a little salt to taste.
  5. Rub on chicken seasoning.
  6. Sprinkle with black pepper.
  7. Sprinkle and rub in much paprika.
  8. Grind fresh clove in liberal amounts (a table spoon full) and add to chicken meat. Let it soak in for 15 minutes.
  9. Mix Soy Sauce in the cooking pan.
  10. Mix Worcester Sauce in the same deep frying cooking pan and mix with the soy sauce.
  11. Keep raw chicken and heating mixture in pan separate. They will be added later during the cook phase.
  12. Rub Bajan Seasoning on the chicken in liberal amounts.
  13. For Jerk Taste Substitute that here.
  14. Let it all sit packed together for 20 minutes Keeping the fire low on the pan, add about half a bottle of virgin olive oil, or enough to cover the bottom of the deep fry pan.
  15. Let this mixture heat to low boiling, not sputtering, oil popping level.
  16. Add water sufficient to cool the boiling effect and then.
  17. Add One Cup of Barbados Brown Sugar (Any sugar cane sugar, brown or blonde will do.) With wooden spoon stir this mixture in the bottom of the oil boiling pan.
  18. Add one tbl spoon of White Sugar if needed but Zanette said “Brown sugar is best to get the brown colour, yuh know, Tony, you want it brown like. Its dee suga that make it taste like that.”
  19. Now put at least five pieces of garlic in the chicken.
  20. Add all of the ketchup to the chicken you would like.
  21. Add enough water to the level that the oily mixture ceases to boil.
  22. Put, carefully the marinated chicken into the pot.
  23. Never cover a “Stew pot, ever.”
  24. Do not cover the pan with the chicken in it.
  25. As you watch this pot cook this chicken, you may add some more oil, certainly water, some soy to keep the meat stained, some Worcestershire for taste, maybe some more salt, and always chicken seasoning is welcomed.

***********I ONLY COOKED MINE FOR ABOUT 3 HRS. I DID 2 HRS ON MEDIUM HIGH, THEN 30 MINUTES ON LOW AND ABOUT 15-20 MIN ON HIGH. AS I SAID, IT WAS KIND OF A FREESTYLE SESSION ON THE TIMING, BECAUSE 5 HRS SEEMED LIKE SUCH A LONG TIME AND THE CHICKEN WAS LOOKING MORE AND MORE DONE AS I CHECKED ON IT TO STIR. YOU’LL FIGURE IT OUT, HA.***********

Five (5) hours is what it’ll take to stew this bird, so as you cook the two first hours on medium to high heat. Mark this phase by setting the alarm on the stove Two hours on medium to low heat and let it cook, do likewise here, my son and then One and a half to two hours on VERY HIGH heat to “burn off de stew and leave de chicken soft falling off de bone”

If anyone can try it and tell me how it goes for you!

Enjoy everybody!

Comments

1 Comment

  • Comment by Joseph Greene — January 15, 2011 @ 1:35 pm

    Sir. I now know what I’m cooking for when I watch Green Bay lose tonight :D

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