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Fricassee Chicken (Trinidad Style)

Prep Plate

For this recipe you can use a chicken but will be much more flavorful if you use a Cooking a hen is not the same as cooking a chicken. A hen or fowl is a much older and tougher bird. It takes a long time to soften it up. My grandma always used hen and I didn’t know the difference until I used one to make fried chicken. It was inedible and my grandma was not happy that I had wasted her chicken. Although your cooking time is a little longer the payoff is amazing. You will get hooked. I’ve never seen these birds cut up in pieces so get your knives out.

Hen, fowl or chicken
1 medium onion
3 cloves of garlic
½ Green pepper
½ Red Pepper
2 scallions
1 teaspoon salt
1 teaspoon pepper
1-2 tbs of sugar
1-2 fresh lemons
8 oz can of chicken broth or stock

Cut bird up into 8 pieces. The breast pieces are so big that I also half those. You can save the rest to make stock, but thats another blog. Just wrap up and freeze if you’re not making stock today. Dice up all the veggies. Squeeze the juice of lemon over bird.
Add salt and pepper and cut up veggies to chicken. Let sit for at least an hour but overnight is the best.

Cooking Instructions
Heat cast iron pot or deep skillet over medium flame letting pan get hot. Once pan is hot sprinkle sugar to cover bottom of pan. Sugar will liquefy and then begin to turn brown and bubbly. When it caramel colored add chicken piece by piece. Let each piece sit approx 1-3 minutes and turn over to coat all sides. Before the pan dries out add chicken stock and all the veg and lemon juice that chicken had been marinating in. Cover pot and lower heat a little and let simmer for 1 ½ – 2 hours. If you are using a regular chicken it should take 40 50-minutes. Happy Cooking

Liquida APPLE


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