Wednesday, February 01, 2006

Caribbean Chicken with Limes

Caribbean cooking is very international because of the influence from people who have came to the islands. This recipes has ingredients introduced from Britain, Spain, and Mexico. Other recipes have African and Indian influence.

2 1/2-3 lb broiler fryer chicken; cut up
1 teaspoon Salt
3 tablespoon lime juice (fresh)
2 tablespoon vegetable oil
1/4 cup water
2 tomatoes; chopped
1 onion; chopped
1 stalk celery; sliced
1 clove garlic; chopped
2 teaspoon Worcestershire sauce
1 teaspoon Salt
1/8 teaspoon pepper
4 cup cabbage; shredded
2 cups water
1 cup uncooked regular rice
1 tablespoon parsley; snipped
2 teaspoon instant chicken bouillon
1/2 teaspoon grated lime peel (optional)

Place chicken in a shallow glass or plastic dish; sprinkle with 1 teaspoon salt. Pour lime juice over chicken. Cover and refrigerate about 1 hour. Heat oil in Dutch oven or skillet. Cook chicken over medium heat until brown on all sides, about 15 minutes.

Drain fat from Dutch oven. Add water, tomatoes, onion, celery, garlic, Worcestershire sauce, 1 teaspoon salt and the pepper. Heat to boiling, reduce heat. Cover and simmer 30 minutes. Add cabbage. Cover and simmer until thickest pieces of chicken are done, 10 to 15 minutes.

Heat water, rice, parsley, bouillon, and lame peel to boiling, stirring once or twice; reduce heat. Cover and simmer until liquid is absorbed, about 14 minutes, Serve chicken and vegetables with juices over rice. Garnish with celery leaves and lime slices, if desired.

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