Ingredients
- 1 whole chicken cleaned and cut into bite size pieces
- 12 pimentos
- 12 cloves garlic
- 6 bundles chadon beni
- ΒΌ cup brown sugar
- 1 tbsp tomato paste
- 2 tbsp roucou
- 1 bay leaf
- A few dashes of Angostura Aromatic Bitters
- 1 cup coconut milk
- 2 tbsp vegetable oil
- salt & black pepper to taste
Instructions
- Allow the seasoned chicken to thaw to room temperature.
- Add oil to a pot then add brown sugar.
- Allow the sugar to start to melt then start stirring the oil and sugar to incorporate air into the mixture using a wooden or silicon spoon.
- Continue to stir until the brown sugar mixture gets frothy then turns from light brown to dark brown.
- Add seasoned chicken to the pot then toss to ensure each piece of chicken gets coated with the caramelized sugar.
- Once all pieces are coated, cover and allow to cook for 5 to 8 minutes on medium/low heat.
- Add 4 to 5 dashes of Angostura Aromatic Bitters to the pot.
- Add roucou, bayleaf, tomato paste and coconut milk to the pot.
- Season with salt and black pepper to taste.
- Reduce heat to low then cover chicken and allow to cook for 10 to 12 minutes.
- Serve and enjoy!
Video
Notes
Making The Green Seasoning
- Place shadon beni, garlic and pimento into a food processor then grind until a smooth paste is formed
Seasoning The Chicken
- Place chicken in a bowl then add 3 to 4 tbsp of green seasoning.
- Add 4 to 5 liberal dashes of Angostura Aromatic Bitters.
- Season with salt & black pepper to taste.
- Marinate for at least one hour. For best results, marinate overnight.
Tried this recipe?Let us know how it was!