Caribbean Chicken

  • Ready in 45m

  • Serves 8

  • 523 calories

  • 21.7g carbs

The recipe Caribbean Chicken is ready in around 45 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Central American food. This main course has 487 calories, 32g of protein, and 30g of fat per serving. This recipe serves 8 and costs $1.68 per serving. Plenty of people made this recipe, and 2501 would say it hit the spot. Head to the store and pick up balsamic vinegar, onions, tomatoes, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

15 ingredients

  1. cups balsamic vinegar
  2. 1 tsp black pepper
  3. 4 chicken thighs
  4. 2 tsps dried thyme
  5. 4 drumsticks
  6. 1/2 cups fresh parsley
  7. 4 garlic cloves
  8. 1/2 cups ketchup
  9. 3 tbsps olive oil
  10. 2 large onions
  11. 1 tsp salt
  12. 4 tbsps sugar
  13. 2 large tomatoes
  14. 1 whole chicken
  15. 1/2 cups worcestershire sauce

Instructions

  1. Place first 12 ingredients into a large bowl and mix well.
  2. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times.In a large heavy pot, this is what I used, heat oil over high flame.
  3. Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pot. Make sure you don't burn the sugar though. Do a few pieces at a time and brown well on both sides.When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade.
  4. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pot partially, and let cook for 1 hour. You may have to stir once or twice.
  5. Serve over brown rice.
Caribbean Chicken

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