RCI-MT.004.0810.001
Trinidadian Pepper Chicken
Trinidadian Pepper Chicken from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- chicken1 wholecut into small pieces
- of freshly ground pepper4 tablespoons
- of coconut paste3 tablespoons
- 2 teaspoon
- 2 teaspoon
- dhania3 teaspoon
- ½ teaspoon
- onions2 largesliced finely
- 2 unit
- 1 unit
- – 3 cardamoms2 unit
- tomatoes2 unitcut into small cubes.
- tomato1 unitblended to a smooth paste
- cooking oil or ghee (clarified butter)3 tablespoon
Method
1
Heat the cooking oil or ghee in a large, heavy-bottomed pot over medium-high heat until shimmering.
2 minutes
2
Add the sliced onions, cloves, cinnamon stick, and cardamom pods to the hot oil, stirring frequently until the onions turn golden brown and fragrant.
8 minutes
3
Add the spice paste to the pot, stirring constantly for 1-2 minutes to cook off the raw spice aroma.
4
Add the chicken pieces to the pot and stir well to coat them thoroughly with the spice mixture, cooking for 3-4 minutes until the chicken begins to brown lightly.
4 minutes
5
Pour in the blended tomato paste and stir to combine with the chicken and spices, scraping up any browned bits from the bottom of the pot.
1 minutes
6
Add the cubed tomatoes to the pot and season generously with the freshly ground pepper, stirring well to distribute evenly.
1 minutes
7
Reduce the heat to medium-low, cover the pot, and simmer the chicken until it is cooked through and tender, stirring occasionally to prevent sticking.
35 minutes
8
Taste and adjust seasoning if necessary, then serve hot with roti, rice, or dasheen to soak up the rich, aromatic sauce.