#steamedchicken #bahamascuisine #islandgurlfoods #dininginparadise #bahamastourism
#stayhome #isolationcooking #stayhomestaysafe
In my opinion Steamed Chicken is hands down one of the world’s best tomato-based
homestyle dishes. The sauce is native to The Bahamas and the method is perfect for achieving mouth-watering, falling of the bone chicken in half the time of braising.
8 chicken thighs, bone-in
1 Tbsp (15 mL) white vinegar
1/2 cup (125 mL) red wine vinegar
1/4 cup (60 mL) Raquel’s Seasoned Salt (see recipe)
1/2 cup (125 mL) canola oil
3 Tbsp (45 mL) olive oil
1 medium onion, sliced
4 cloves garlic, minced
½ orange bell pepper, sliced
½ yellow bell pepper, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
2 cups (500 mL), diced tomatoes
½ cup (125 mL) ketchup
2 cups (500 mL) chicken stock, heated
1 Tbsp (15 mL) fresh thyme leaves
1 bay leaf
¼ cup (60 mL) Worcestershire sauce
1 Tbsp (15 mL) molasses
1 Scotch bonnet pepper, diced (optional)
Salt and pepper to taste
1 Tbsp (15 mL) diced fresh Italian
parsley, for garnish
1. Rinse chicken in a large bowl with cold water and 1 Tbsp (15 mL) white vinegar.
Pat dry with paper towels.
2. Pour red wine vinegar over poultry and season with seasoned salt.
3. In a large pot, heat canola oil over medium-high heat. Add chicken and brown on both sides for 3 minutes per side. Transfer to a plate lined with paper towels.
4. Reduce heat to medium, add olive oil to the pan and heat. Add onion, garlic and bell peppers and cook for 3 minutes.
5. Add tomatoes and cook, stirring occasionally, for 5 minutes more. Stir in ketchup, stock and stir to make a gravy that coats the back of a spoon. Bring to a boil. Add chicken and cook on high for 3 minutes.
6. Add remaining ingredients (except for the parsley). Lower the heat to simmer and cover with a lid that is slightly ajar to release steam for about 30–45 minutes or until tender and done.