Ingredients with Measurements:
- 2 lbs of chicken, cut into small pieces
- 2 cups of coconut milk
- 1 cup of water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp of thyme leaves
- 1 tsp of allspice
- 1 tsp of salt
- 1 tsp of black pepper
- 2 tbsp of coconut oil
- 2 scallions, chopped
- 1 scotch bonnet pepper, seeded and chopped
- 2 cups of yam, peeled and chopped
- 2 cups of green banana, peeled and chopped
- 2 cups of dumplings, cut into small pieces
- 1 cup of pumpkin, chopped
- 1 cup of carrots, chopped
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the coconut oil over medium-high heat.
2. Add the chicken and brown on all sides.
3. Add the onion, garlic, thyme, allspice, salt, and black pepper. Cook for 2-3 minutes until fragrant.
4. Add the coconut milk and water. Bring to a boil.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the scallions, scotch bonnet pepper, yam, green banana, dumplings, pumpkin, and carrots.
7. Cover and simmer for 30-40 minutes until the vegetables are tender and the chicken is cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat for browning the chicken. Low heat for simmering the coconut oil down.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 25g
Sodium: 500mg
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Coconut milk can be substituted with heavy cream or almond milk.
- Yam can be substituted with sweet potato.
- Green banana can be substituted with plantain.
- Dumplings can be substituted with noodles or pasta.
Variations:
- Add shrimp or fish for a seafood version.
- Add more vegetables like okra or bell peppers.
- Add more spices like ginger or curry powder.
Tips and tricks:
- Make sure to brown the chicken well for added flavor.
- Use a wooden spoon to stir the pot to prevent the dumplings from sticking to the bottom.
- Adjust the amount of scotch bonnet pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or individual bowls. Garnish with chopped scallions or parsley.
Garnishes:
Chopped scallions or parsley.
Pairings:
Serve with a side of rice or bread.
Suggested side dishes:
Rice, bread, or a side salad.
Troubleshooting advice:
- If the coconut oil down is too thick, add more water or coconut milk to thin it out.
- If the vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Coconut oil down is a traditional dish from the Caribbean, specifically from the island of Grenada.
Flavor profiles:
Coconut oil down is a savory and spicy dish with a creamy coconut flavor.
Serving suggestions:
Serve hot with a side of rice or bread.
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