Brown Stew Chicken
Serves: 5 to 6
Prep Time: 1 hour Total Time: 4 hours
1 cup diced yellow onions
1 bunch scallions, chopped
4 cloves garlic, minced
2 teaspoon packed dark brown sugar
1 teaspoon browning sauce
2 or 3 sprigs fresh thyme, chopped
½ teaspoon sweet paprika
¼ teaspoon ground ginger
¼ teaspoon chili powder
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken pieces
3 tablespoons canola or vegetable oil
4 cups low-sodium chicken stock or broth
2 large carrots, sliced
1 ripe tomato, chopped, about ½ cup
½ cup ketchup
½ teaspoon ground allspice
3 dried bay leaves
1. In a gallon-size plastic storage bag, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, paprika, ginger, chili powder, 2 teaspoons salt, and 1 teaspoon pepper. Add the chicken and massage the marinade into the chicken, tossing well to evenly coat. Seal the bag and refrigerate for 2 hours or up to overnight.
2. Line a baking sheet with parchment paper. Remove the chicken pieces from the marinade and lay them on a baking sheet. Pat off excess marinade with paper towels. Set aside for about 10 minutes. Reserve the marinade.
3. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until hot, about 5 minutes. Working in batches if needed, add the chicken to the hot oil and fry, turning it occasionally, until deep golden brown on all sides, about 10 minutes total.
4. Once all chicken pieces are golden brown, stir in the stock, reserved marinade, carrots, tomatoes, ketchup, allspice, and bay leaves.
5. Cover the pot and bring the mixture to a boil, about 10 minutes. Remove the lid and reduce the heat to low. Cook until the chicken is very tender and the sauce has reduced by half, about 45 minutes. Season with salt and pepper to taste. Remove bay leaves.
6. Serve the chicken with rice and peas.
Rice and Peas
Serves 6 to 8
Prep Time: 1 hour 20 minutes | Total Time: 1 hour 45 minutes
1 cup dried Red Kidney Beans, rinsed and drained
2 quarts low sodium chicken stock
2 cups uncooked parboiled rice, rinsed and drained
¼ cup grated Grace Pure Creamed Coconut or other unsweetened coconut block
3 fresh thyme sprigs
1 habanero or scotch bonnet pepper, whole
½ teaspoon Kosher salt
¼ teaspoon ground allspice
1. Put the beans and 4 cups of the stock in a large Dutch oven or sauce pot with beans and 1 quart chicken stock and soak overnight.
2. Bring beans and stock to a full boil, for 15 minutes. Reduce the heat to medium-low and simmer beans until tender, about 1 hour.
3. Add remaining stock and bring beans to a boil. Using a fork, stir in the rice, grated coconut cream, salt, and allspice, thyme, and habanero and cover pot with a tight fitted lid. Reduce heat to low and cook rice until the grains are tender, about 20 minutes Turn off heat and let pot stand covered for 5 minutes. Remove thyme sprigs and habanero. Fluff rice and separate grains with a fork and serve.
Cornbread That Ain’t Sweet
Serves 10 to 12
Prep Time: 15 minutes | Total Time: 45 minutes
½ cup (1 stick) unsalted butter, at room temperature
1 cup stone-ground yellow cornmeal
⅔ cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups buttermilk
2 large eggs, lightly beaten
1 ½ cups fresh corn kernels (thawed if frozen)
1 jalapeño, seeded and chopped
1 cup, about 4 ounces shredded Jack cheese
2 tablespoons honey
1 tablespoon chipotle peppers in adobo sauce
1. Preheat oven to 425 degrees Fahrenheit.
2. Melt 6 tablespoons butter in a 10-inch cast-iron skillet over medium heat, swirling the pan occasionally to grease the sides of the skillet.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk in the buttermilk, eggs, and melted butter into batter and stir to combine. Fold in corn kernels, jalapeño, and cheese.
4. Pour batter into the cast-iron skillet. Transfer to oven and bake until top is golden brown and toothpick inserted into the center of the cornbread comes out clean, about 25 minutes.
5. In a small bowl, mix together remaining butter with honey and chipotle in adobo sauce. Pour and spread over the hot cornbread before slicing or serving. Serve warm.
The Family Rum Punch
Prep Time: 5 minutes | Total Time: 5 minutes
2 cups apple juice, chilled
2 cups prepared lemonade, chilled
2 cups Tropicana fruit punch, chilled
2 cups club soda, chilled
12 ounces frozen mixed berries
4 ounces rum (1 part Jamaican; 1 part Bajan; 2 parts Guyana rum)
Mint leaves, for garnish
1. Combine the apple juice, lemonade, fruit punch, club soda, berries, and rum in a pitcher. Serve in ice-filled glasses with mint leaves.