Looking for a hearty, flavorful chicken dish that uses a mix of cuts? From chicken backs to drumsticks, thighs, and even cornish hens, this Savory Braised Chicken Mix brings out rich, comforting flavors in every bite. Perfect for family dinners or meal prepping for the week!
Ingredients
Clean Chicken
- 4 lbs chicken pieces
- 1/2 cup vinegar or 1 large lemon or lime
Season Chicken
- 1/2 cup green seasoning
- 2 tsp salt
- 1 tsp black pepper
- 1/2 onion chopped, divided
To Cook Chicken
- 4 tbs oil
- 4 tbs curry powder you can use a blend
- 2 tsp turmeric
- 1/4 onion chopped
- Hot pepper chopped, optional
Green Seasoning(makes extra):
- 2 scallions chopped
- 4 pimento peppers
- Hot pepper to taste (habanero, scotch bonnet, wiri wiri)
- 2 heads garlic
- 10 leaves culantro sub with cilantro, chopped
- 6 sprigs thyme
- 6 sprigs parsley or cilantro, or both
Instructions
- Chicken Preparation: Begin by cutting the chicken leg quarters into 2-inch pieces or smaller pieces. Rinse the chicken thoroughly with a solution of vinegar, fresh lime or lemon juice and water. Clean off any excess skin, remove feathers and rub off slime. Drain the chicken pieces well.
- Make Green Seasoning: Place all the ingredients for the green seasoning in the bowl of the food processor. Chop until fine. Store in a mason jar in the fridge until ready to use.
- Seasoning the ChickenSeason the chicken with 1/2 cup green seasoning, onion, salt and pepper. Marinate for a min of 30 minutes or 2 days tightly covered in the fridge.
- Heating the Oil: In a heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil (EVOO) over high heat. When the oil is hot, add the sliced onion and hot pepper. Cook until the edges of the onion turn a golden brown.
- Cook Curry Powder: Add the curry powder, turmeric, 1 tsp green seasoning and a half cup of water to the pot. Stir continuously for approximately 2-3 minutes, allowing the curry powder to become grainy and fragrant.
- Add ChickenStir in the seasoned chicken, ensuring that it’s well combined with the curry mixture. Cook for 10 minutes on high heat to develop more flavors.
- Cooking TimeOnce it begins to stick, cover the pot, reduce the heat to low, and allow the chicken to cook for 40 minutes. Or until fully cooked and the sauce has thickened. Stir the mixture every 5 minutes to prevent sticking and develop the flavors. There should be some sauce in the pot. If it appears dry, add a small amount of water and boil for 5 more minutes or until the sauce thickens slightly.
- Final SeasoningTaste the dish and adjust the salt level if required. Sprinkle with chopped culantro.
Recipe credit: https://cookingwithria.com/