3 lbs — chicken pieces
2 -3 — garlic cloves, finely chopped
1 tsp — salt
2 tbsp — oil
3 tbsp — brown sugar
1— maggi chicken bouillon cube
2 cups — water
1 tsp — hot pepper sauce
1 tbsp — golden ray cooking margarine
1 tbsp — coconut cream
1 — tomatoes, rough chopped
1 tbsp — Angostura bitters
1 — Worcestershire sauce
4 — bunches chives
4 — bunches Spanish thyme
4 — bunches French thyme
1 — bunch fresh culantro (chadon beni)
10 — pimento pepper
4 — stalks celery & leaves
Put all the seasoning ingredients into your blender or food processor and process dry or with a minimum amount of water. Store in the fridge. Season chicken with bitters, green seasoning, salt and black pepper and leave to marinate in the fridge for 1/2 hour or longer if you have the time.
1 Heat oil in a heavy pot, add sugar and garlic and let caramelize. Stir once or twice so that the garlic doesn’t burn.
2 The sugar will go from the colour of peanut butter to a bubbling, dark, reddish brown. When the outer edges start to turn an even darker brown , add all the chicken to the pot.
3 Do not stir. Let the water generated by the addition of the chicken dry out some and give chicken a chance to caramelize. Turn chicken and let rest again for the other side to caramelize. Repeat this process, turning chicken occasionally so that it browns on all sides until sauce gets gooey. Add a few tablespoons of water so the sauce will not dry out too quickly but keep it at this thickened stage until the chicken is brown.Let the liquid dry out, turning chicken occasionally so that it browns on all sides. When chicken is nice and brown, add the Worcestershire sauce, 2 cups or more of water to cover the chicken or two cups of broth.
4 Add hot pepper sauce; cover pot and bring to a boil. Remove the pot cover part of the way as you want the liquid to start drying up. If liquid dries out too quickly, add more water.
5 Cook on medium heat until the chicken is tender.
6 Once the chicken is cooked, let liquid dry out until the sauce in the pot is no longer watery.
7 Serve with hot rice, salad or vegetables.
APPROXIMATE MACROS PER SERVING: 310 G CALORIES ■ 22 G PROTEIN ■ 9 G CARBS ■ 21 G FAT