Creole Chicken (Dominican Republic)

This is a great recipe I’ve used for a community meal which will feed a lot of people for very little cost. It also happens to taste good.

3½ lb. (1.8 kg) Chicken Pieces

2 cloves garlic, crushed

1½ (7 ml) tsp. dried oregano

1 tsp. (5ml) salt

2 tsp. (10 ml) lemon juice or vinegar

½ tsp. (2ml) pepper

2 tsp. (10 ml) Worcestershire sauce

1 bay leaf

1 green pepper, cut in strips

1-2 medium onions, sliced or minced

2 T. (30 ml) fresh parsley, chopped (optional)

1 T. (15 ml) cilantro, chopped (optional)

2 whole allspice (optional)

Marinate for 1 hour or longer.

In saucepan, heat approx. 2 T. (30ml) oil.

Add:

1 tsp. (5 ml) brown (treacle) sugar

Remove chicken pieces from spice mixture and brown in oil.

Add:

Spice mixture

¼ c. (50 ml) tomato paste

1c. (250 ml) water

Cover and cook until soft, adding water if necessary. Serve with rice and spoon sauce over rice. Garnish with capers and/or olives (optional)

Recipe taken from Extending the Table cookbook by Joetta Hanrich Schlabach