• 4 chicken thigh
  • 4 sprig thyme
  • 4 garlic clove
  • 1 inch grated ginger
  • 1 small cabbage cut into wedges
  • 1 tablespoon butter
  • 6 carrot cut into 1 inch pieces
  • 4 russet potato cubed
  • 1 large onion
  • 5 pimento cloves
  • 2 tablespoon worcestershire sauce
  • 1/4 cup ketchup
  • 1 cup broth more if needed
  • 1 tablespoon molasses
  • 1 teaspoon brown sugar
  • 1 teaspoon crushed red pepper or 1 de-seeded habanero
  • 1 tablespoon olive oil
  1. prep: Dry brine the chicken: Take the chicken thighs and place in a bowl. Sprinkle on- 1 teaspoon salt, black pepper, garlic powder, paprika, onion powder and cumin. Cover and place in the refrigerator overnight. This step is not necessary but it is HIGLY recommended.
  2. In a large non stick skillet, eat the oil. Wen the oil is heated, place the chicken skin side down and allow to brown for about 3 minutes. Flip the tight and allow to brown for another 3 minutes. Remove the chicken and set aside. Brown the potato, carrots and cabbage.
  3. Drain off the excess oil. Add butter to pan. Add the onion, ginger and garlic. Cook for about 1 minute. Add ketchup, broth, worcestershire sauce, molasses, brown sugar, pimento cloves and red pepper flakes. Stir all the ingredients and combine.
  4. Add the chicken, carrot, cabbage and potato in a single layer. Bring to a boil and then reduce the heat. Cover the pot and allow to simmer for about 40 Minutes. Uncover for the last 10 minutes and allow the sauce to thicken.
  5. Chop the cilantro and sprinkle on top of the dish. Serve with rice or by itself.
  6. Enjoy!
Recipe by Ann


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