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