Tuesday, 26 November 2013

Grandma's Trinidadian style chicken pot roast

While, visiting family is wonderful on many levels from enriching our lives and helping with recharging ourselves, I also find that it provides excellent opportunities for learning new (for me anyway) family recipes. This time while we were on vacation, enjoying our visit with our family, I watched and learned how my MIL makes her (ever popular with Anjalie) pot roast chicken. I am indeed very pleased that it is Anjalie's favourite. The recipe involves simple ingredients and the method is so very easy and quick to make. While my MIL made the food, all I had to do was click away the pics for my step-by-step recipe to share with you all. So here it is just as she made it...

You will need:
2 lbs chicken pieces (with bones) - cleaned & washed.
salt & black pepper to taste
1 tbsp tomato puree/ketchup
1 tsp low-sodium soya sauce
1 small pimento (mild ones for children) chillies
1 tsp garlic paste
1 tsp cilantro/coriander leaves chopped
2 stalks salad onions/chives
2 cups of water

In a large mixing bowl add the cleaned pieces of chicken,

season with salt

and black pepper to taste.

Add tomato puree/ketchup and soya sauce,

followed by the rest of the ingredients except water. You may use fresh hot chillies instead of pimentos for adults who prefer them. Mix well.

Place the chicken in pressure cooker. Add the water and cook for approximately 20 mins (until chicken is mostly cooked).

Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius (160 fro fan assisted ovens). Place the cooked chicken in an oven proof dish spread into a single layer. Cook for another 15-20 mins (until slightly browned on top). Serve warm with rice pilau, casseroles or mash and vegetables. You can use a slow-cooker instead of a pressure cooker to get similar results.

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