Posted on behalf of Jesus (From the Multi Cultural Cuisine of Trinidad and Tobago and the Caribbean by the Naparima Girl’s High School Cookbook)
1 chicken, cut in serving pieces (3 1/2 lbs)
3 tbsp. minced green seasonings (recipe at bottom)
1 tsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tbsp oil
3 tbsp brown sugar
1 cup water or chicken broth
1 tsp hot pepper or to taste
1/2 cup chopped onion
Season chicken with green seasoning, garlic, salt and black pepper and leave to marinate for 1/2 hour.
Heat oil in a heavy pot, add sugar and allow to brown (but not burn).
Add chicken and allow to brown all over, turning continuously until liquid dries out.
Add 1 cup water, hot pepper and onion; cover pot and cook on medium heat until chicken is tender.
Add more water for gravy and adjust salt and pepper.
Serve hot with rice, salad or vegetables.
Green Seasoning recipe (makes approx 1 cup)
1 1/2 cups coarsely cut chive
1/3 cup coarsely cut parsley
1/3 cup thyme
1/3 cup coarsely chopped chadon beni (can substitute cilantro)
4 cloves garlic
2-3 tbsp water
Put all ingredients in food processor or blender and process until fine or pureed.
Refrigerate and use within 1 week. If you see to preserve longer, substitute 1 tbsp vinegar instead of 1 tbsp water.