Caribbean influenced chicken

I still haven’t been cooking much. I spent too much time at Mac’s last week, ate there a couple of times. I think I’m done with that for awhile. A few too many conversations that required me to "suffer fools gladly", which I do not do well. But, I did get to give out more constitutions, which should indicate the types of conversations.

I’ve had a whole chicken in my fridge (sealed air-tight) in the fridge for the last week, so I had to do something with it soon.

I modified a chicken recipe (really, I only took part of the ingredient list from a recipe). Since it doesn’t bear any real resemblance to the original recipe, I’m not counting it in the “used recipe” file.

Caribbean influenced chicken

1 whole chicken (remove giblet bag), rinse inside & out.
2 large onions, cut into slivers
1 large green pepper
4 cloves garlic, minced
1 1 inch piece of ginger, peeled and minced
2 red chiles, seeded
large sprinkle of allspice
1 cup red wine
2 cups chicken broth
3 T Worcestershire sauce
3 T Braggs Aminos (substitute for soy sauce)
2 T ketchup
2 tsp dried thyme
2 T fresh Italian parsley, chopped
2 T fresh cilantro, chopped

Place the chicken in a 5-6 qt crock pot, add the onions, garlic, ginger, chiles, pepper, wine, broth, allspice, thyme, Worcestershire sauce, soy sauce (or aminos), and ketchup.

Cook on high 4 hours or 11 hours on low. Remove the chicken to a platter. Add the cilantro and parsley to the cooking liquid. Reduce heat to low. When the chicken is cool enough to handle, (10 minutes) remove the skin and bones, and shred the chicken. Strain the cooking liquid and drain off the fat. Return the broth to the cooking pot or a serving bowl and add the shredded chicken.

This is how I did it. I used the ingredients I had. You can use a jalapeno instead of the red chiles, a red pepper instead of the green pepper. Add more garlic and onions, or less. It’s adaptable. This way turned out tasty.

This would be good with rice and cooked plantains, or in salads or tacos.