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Caribbean Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Caribbean Chicken Sauté 2

Caribbean Chicken Sauté 2 is a cherished staple across Caribbean home kitchens, brought to life with a generous hand and a keen sense for seasoning. It's the dish that finds its place at the center of a bustling family table, where the salt is measured by feel and the oil flows freely. This is the home-cooked version, preserved in the way it's been prepared for generations, where every cook adds their own touch.

The dish offers a symphony of flavors with tender chicken thighs mingling with the sweetness of onions and the vibrant crunch of peppers. Each bite promises a delightful balance of rich, savory notes, underscored by the subtle heat of freshly ground black pepper. It's a celebration of simplicity and warmth, meant to be enjoyed in good company.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels. Season them generously with fine sea salt and black pepper to taste. In a large sauté pan, heat 2 tbsp of oil over medium-high heat until it shimmers. Add the chicken thighs in a single layer, skin-side down, and brown them for about 5-7 minutes on each side until they develop a deep golden color and the skin turns crispy. This step locks in the juices and adds flavor.
  2. While the chicken is browning, thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the pan and set aside on a plate. In the same pan, add the sliced onion and peppers. Cook them over medium heat, stirring occasionally, until they become tender and the onion turns translucent, absorbing the flavors left in the pan from the chicken.
  3. Return the browned chicken thighs to the pan, nestling them among the softened onions and peppers. If there are any juices on the plate from the resting chicken, pour them back into the pan. This adds depth to the dish. Let the chicken and vegetables cook together, allowing the flavors to meld.
  4. If the mixture in the pan appears too liquidy, increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens slightly and coats the chicken and vegetables. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should taste rich and savory, with a hint of sweetness from the peppers.
  5. To finish, sprinkle freshly chopped herbs like parsley or cilantro over the dish for a burst of freshness. Serve the Caribbean Chicken Sauté 2 hot, straight from the pan, allowing everyone to enjoy the vibrant colors and aromas at the table.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

This recipe is from Authentic Caribbean Cuisine by Yassine Sbiti — the Caribbean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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