Creole Chicken
added 03/07/08
Serves 6
This dish is the most typical fare of the Dominican Republic. The
same sauce is used with beef, pork, goat, and fish.
3-1/2 lb. chicken pieces
1 tsp. brown sugar
2 cloves garlic, crushed
1-1/2 tsp. dried oregano
1 tsp. salt
2 tsp. lemon juice or vinegar
1/2 tsp. pepper
2 tsp. Worcestershire sauce
1 bay leaf
1 green pepper, cut in strips
1 or 2 medium onions, sliced
2 Tbs. fresh parsley, chopped (optional)
1 Tbs. cilantro, chopped (optional)
2 whole allspice (optional)
Combine above ingredients in deep dish and marinate for at least
one hour.
2 Tbs. vegetable oil
1 tsp. brown sugar
1/4 cup tomato paste
1 cup water
In deep, heavy saucepan, heat oil. Add brown sugar. Remove chicken
pieces from spice mixture and brown in oil. Add marinade, tomato
paste, and water.
Cover and cook chicken until done, about one hour, adding additional
water if necessary.
Extending the Table: A World Community Cookbook
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