๋ ˆ์‹œํ”ผโ†’Grenadaโ†’Grenadian Oil Down Chicken

์ด ๋ ˆ์‹œํ”ผ๋ฅผ ๋‹น์‹ ์˜ ์–ธ์–ด๋กœ ๋ฒˆ์—ญํ•˜๋Š” ์ค‘์ž…๋‹ˆ๋‹ค... ํŽ˜์ด์ง€๊ฐ€ ์ž๋™์œผ๋กœ ์ƒˆ๋กœ๊ณ ์นจ๋ฉ๋‹ˆ๋‹ค.

Grenadian Oil Down Chicken

A hearty and flavorful one-pot stew featuring chicken, breadfruit, callaloo, and coconut milk, simmered to perfection.

์ค€๋น„ ์‹œ๊ฐ„25 minutes
์กฐ๋ฆฌ ์‹œ๊ฐ„1 hour 30 minutes
์ด ์‹œ๊ฐ„1 hour 55 minutes
1ํšŒ ์ œ๊ณต๋Ÿ‰6
๋‚œ์ด๋„Medium
Grenadian Oil Down Chicken - Grenada traditional dish

๐Ÿง‚ ์žฌ๋ฃŒ

  • 1.5 kg Chicken pieces(bone-in, skin-on)
  • 1 medium Breadfruit(peeled, cored, and cut into chunks)
  • 800 ml Coconut milk(full fat)
  • 500 g Callaloo leaves(chopped)
  • 1 large Onion(chopped)
  • 4 cloves Garlic(minced)
  • 1 whole Scotch bonnet pepper(pierced with a fork)
  • 2 sprigs Thyme
  • 1 tsp Salt(or to taste)
  • 0.5 tsp Black pepper(freshly ground)
  • 2 tbsp Vegetable oil

๐Ÿ’ก ์ „๋ฌธ๊ฐ€ ํŒ

  • โœ“For a richer flavor, you can marinate the chicken in spices and herbs for at least 30 minutes before browning.
  • โœ“If you can't find fresh callaloo, frozen chopped callaloo can be used. Add it during the last 15-20 minutes of cooking.
  • โœ“Adjust the heat by using more or less of the Scotch bonnet pepper, or by removing the seeds and membranes.

โœจ ๋ณ€ํ˜• ์•„์ด๋””์–ด

์ด ๋ ˆ์‹œํ”ผ๋ฅผ ๋‚˜๋งŒ์˜ ์Šคํƒ€์ผ๋กœ ๋ฐ”๊พธ๋Š” ์˜๊ฐ

  • Add other root vegetables like dasheen or yams along with the breadfruit.
  • For a spicier kick, finely chop a small piece of the Scotch bonnet pepper and add it with the callaloo.

๐Ÿท๏ธ ํƒœ๊ทธ

๐Ÿฝ๏ธ ์ž˜ ์–ด์šธ๋ฆฌ๋Š” ์กฐํ•ฉ

์™€์ธ ํŽ˜์–ด๋ง

๋ชจ๋“  ์™€์ธ ํƒ์ƒ‰