Apr 2, 2020All Recipes

#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.

Serves 4


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.

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