Red Stripe Chicken

It may be hard to believe that such a sumptuous chicken dish is actually made with beer, but it's the Red Stripe that gives the otherwise straightforward ingredients in this recipe a touch of authentic Jamaican flavor and a tantalizing smell.

Recipe courtesy of Tangy, Tart, Hot & Sweet by Padma Lakshmi; photography by Ditte Isager

Red Stripe Chicken

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    2 tablespoons canola oil 3 bay leaves
    2 onions, coarsely chopped 1 tablespoon dried oregano
    4 whole garlic cloves, peeled 1 3-pound chicken with a split lemon stuffed into its cavity
    2 green bell peppers, coarsely chopped 1 1/2 liters Red Stripe or other beer
    3 potatoes, peeled and quartered, about 1 pound Salt
    6 carrots, cut caorsely on the diagonal


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    • 1

      In a deep pot, heat the oil. Add the onion, garlic, green peppers, potatoes, carrots, bay leaves, and oregano. Saute for 5 minutes. Add the entire chicken, turning it to brown on all sides.

    • 2

      Pour the beer into the pot; it should almost cover the chicken. Mix well, and cover the pot. Reduce the heat to medium low.

    • 3

      Intermittently stir and add more beer, if needed to keep the chicken bathed. Add salt and cook until well done, about 45 minutes. Serve in a deep platter surrounded with the vegetables, with the broth poured over the chicken.

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