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Dominica Green Seasoning Chicken
A flavorful and aromatic chicken dish marinated and cooked in a vibrant green seasoning blend, a staple in Dominican kitchens.
ð§ ææ
- 1.5 kg Chicken pieces(mixed, bone-in)
- 1 large Onion(chopped)
- 6 Garlic cloves(minced)
- 4 stalks Scallions(chopped)
- 2 tbsp Fresh thyme(leaves)
- 1/2 cup Fresh parsley(chopped)
- 1/2 cup Fresh cilantro(chopped)
- 1 Scotch bonnet pepper(seeded and minced (or to taste))
- 2 tbsp Lime juice
- 3 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1/2 cup Water
ðšâð³ äœãæ¹
- 1
Prepare the green seasoning: In a blender or food processor, combine onion, garlic, scallions, thyme, parsley, cilantro, scotch bonnet pepper, and lime juice. Blend until a smooth paste forms. Season with salt and pepper.
- 2
Marinate the chicken: In a large bowl, toss the chicken pieces with about 3/4 of the green seasoning. Ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-3 hours.
- 3
Sear the chicken: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and sear on all sides until golden brown. Work in batches if necessary to avoid overcrowding the pot.
- 4
Simmer the chicken: Return all chicken to the pot. Add the reserved marinade and 1/2 cup of water. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until chicken is cooked through and tender. Stir occasionally.
- 5
Reduce sauce (optional): If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few minutes until it reaches desired consistency. Return chicken to the pot and coat with the sauce.
ð¡ ããã®ã³ã
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âFor deeper flavor, marinate the chicken overnight.
- âServe with rice and peas, boiled green bananas, or fried plantains.
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- Use other meats like pork or fish.
- Add a splash of white rum to the marinade for an extra layer of flavor.