BAHAMIAN CHICKEN & DUMPLINGS
Bahamians love chicken! They will eat chicken for breakfast, lunch and dinner. They also enjoy dumplings in their soups. So this combination is a delight to many. Eat Up!
1 (5-6lb) Stewing chicken or 2 large fryers, cut into serving portions
4 Celery stalks w/ leaves, cut into 3 pieces
1 med. Carrot , diced
1 sml Onion, diced
2-3 Parsley sprigs
Salt to taste
Pepper to taste
1 Bay leaf
Wash chicken, season with salt and pepper and place in refrigerator for 1 hour. Place chicken in pot and cover with water. Add remaining ingredients, cover and bring to a boil. Reduce heat and allow to simmer for 2 ½ hours or until meat is tender. Serve with dumplings and gravy.
Sift together flour, baking powder and salt. Combine oil and milk and add parsley to dry ingredient. Stir to moisten. Drop from tablespoon into pot with simmering chicken. Cover tightly and simmer 12-15 minutes. Do not lift cover while cooking. Remove dumplings to hot serving dish
||Chicken broth or stock
||cold water or milk
|Pepper to taste
Place broth in saucepan & heat to boiling. Strain if desired. Mix flour and cold water using a whip to make smooth. Gradually add to broth, stirring with whip to avoid lumps. Cook, stirring constantly until mixture thickens. Add seasoning to taste. Pour over chicken and dumplings or serve in gravy boat.
BAHAMIAN CHICKEN BREAST
This is a healthy and easy dish full of flavor and goodness.
4 Lean Chicken Breast
1 tbsp Butter or margarine
1 clove Garlic (sliced)
Salt and pepper to taste
Squeeze lime juice over chicken breast then sprinkle with salt and pepper. Marinade for 30 minutes. Cut chicken breast lengthwise forming a pocket.
Stuff pockets with slices of garlic and thyme. Spread the top of breast with butter or margarine. Bake at 350ºF until golden brown.
CURRIED CHICKEN OR TURKEY BURGERS
||½ – 3 lbs.
||Ground Chicken or Turkey
||Soft white bread crumbs
|Salt and pepper
||Onion (finely diced)
||Fresh ginger root (finely diced)
||Garlic (finely diced)
Combine ground chicken or turkey meat with 1cup breadcrumbs, onions, tomatoes, ginger, garlic, red pepper, curry, salt and egg in a deep bowl. Knead ingredients until mixture is smooth and thoroughly mixed. Divide into 8 equal portions, form patties. Dip both sides of patties into remaining bread crumbs. Place on a cookie sheet or pan lined with wax paper in the refrigerator for 5-10 minutes to set. Pan fry, grill or barbeque
until fully cooked.
These are delicious and easy to prepare for a barbeque, picnic or just a fun meal at home. Serve burgers on buns, with mashed potatoes, coleslaw, macaroni and cheese, potato salad or avocado green salad or corn on the cob.
BAHAMIAN GRILLED CHICKEN ALFREDO
The Bahamas has become a melting pot of nations and cultures from around the world, but it is hard to come among us and not be influenced by our island culture. Even Alfredo found himself having to add a Bahamian flair to this dish so he threw his chicken on the grill.
3 Garlic cloves, minced
2 Medium Onions, diced
2 Cups White wine
5 boxes heavy cream
2 Cups Parmesan cheese
4 quarts chicken stock
3 Carrots diced
Preparation: In a sauce pan over medium heat add chicken stock, heavy cream and white wine stirring for 5 minutes. Add garlic, onion and carrots cook for another 5 minutes stir. Last add cheese and simmer on low heat.
4 Whole boneless chicken breast White pepper & salt
Fresh Basil Leaf
Preparation: Season chicken with Marinade chicken in lime juice then sprinkle will white pepper, salt, garlic and fresh basil leaf. Sprinkle with olive oil and allow to sit for 30 minutes in refrigerator. Grill until cooked through. Cut chicken into strips.
Penne & Linguine Pasta
Preparation: Boil water, salt and 1 teaspoon butter. Add pasta; cook al dente (tender but firm).
Place pasta in plate, cover with Alfredo sauce then place chicken strips on top and add a sprig of basil leaf.
1 whole Chicken, 5 lbs wing or leg quarters
1 medium Onion ( diced)
½ Green pepper
1 Hot pepper
1 cup Celery (diced)
2 med. Carrots (diced)
2 med. Potatoes (diced)
½ cup Tomatoes (diced)
2 cups Water
1 cup Lemon juice or vinegar
½ cup Cooking oil
½ cup Raisins (optional)
Salt and pepper
Clean chicken with lemon juice or vinegar. Cut into 3 – 4 inch pieces and season with salt, pepper and curry powder. Let stand to marinade for 30 minutes to 1 hour. In a medium pot heat cooking oil over medium heat, add onions, green pepper, celery, tomatoes, potatoes and a tablespoon of curry powder; cook until onions are tender and potatoes are lightly browned. Add chicken and stir occasionally allowing chicken to brown but not stick to pot (approx. 5 minutes). Add pepper, carrots , water and salt to taste. Cover pot and bring to a boil for 10 minutes. Lower heat and simmer for 25 minutes.
Home in the Bahamas we enjoy this dish over a plate of fluffy white rice with either cole slaw, macaroni and cheese, potato salad or avocado green salad.
BAHAMIAN STEAM CHICKEN
In The Bahamas when we use the word steam in front of a meat or fish item please be advised that this has a whole different look, and preparation that it sounds like, but it is truly delicious.
3 lbs Chicken cut into serving size
½ cup Cooking oil
1 med. Onion (sliced)
1 small Tomato (diced)
1 clove Garlic
1 small Green pepper
1 tsp Thyme
1 tbsp Tomato paste
salt and black pepper
½ cup Lemon juice
1 cup Water
Wash and clean chicken with lemon juice or vinegar. Place cleaned chicken in a bowl and squeeze lemon juice over chicken. Sprinkle with salt and black pepper and let marinade for 30 minutes to 1 hour. Heat cooking oil in a frying pan at medium heat (oil should be at least ½ inch in depth. Fry chicken to a golden brown on both sides. Once all chicken have been fried, remove pan from heat pour off oil into a heat resistant container. Return pan to stove and pour 2 tablespoons of the oil back into the pan. Add onions, garlic, thyme and green pepper to frying pan. Sautee until tender then add tomatoes and tomato paste; cook until dissolved. Add water stirring to blend herbs. Place fried chicken into pan, salt and pepper to taste. Reduce heat and simmer with cover on for 15 minutes.
This chicken dish can be served over a plate of fluffy white rice, peas ‘n rice, grits ‘n rice along with plantain, coleslaw, potato salad, macaroni and cheese, avocado green salad or and vegetable combination. A nice tall glace of switcher (lemonade) or fruit juice to wash it down and slice of guava duff, coconut tart or rum cake will seal the deal. This is perfect for lunch or dinner.
BAHAMIAN JUNKANOO CHICKEN AND RICE
The heartbeat and rhythm of Bahamian art, music and dance is expressed in Junkanoo. It is a burst of colour, the rhythm of the drumbeat and the flavor and style of a people are what you will experience as you bite into this dish.
½ cup Fresh mushrooms sliced
1 Stalk celery, diced
2 tbsp. Vegetable oil
1 med. Onion sliced
1 ¼ cups Chicken broth
½ tsp. Soy Sauce
1 Yellow or red sweet pepper cut into strips
2 Zucchinis sliced
2 tbsp. Cornstarch
½ tsp Ginger (ground)
2 cups Chicken breast ( cooked and cubed)
2 pkg. Yellow rice
1 can Tomato juice
Cook rice as directed, but substitute water with tomato juice, and add celery and peppers. In a large skillet, heat oil and sauté onions, zucchinis and mushrooms.
In a separate bowl, whisk together chicken broth, soy sauce, ginger and cornstarch; Add to other ingredients in skillet.
Cook over low heat until it comes to a boil and thickens, stirring frequently. Add chicken and gently stir until hot.
Serve this on a bed of rice.