Ingredients with Measurements:
- 2 lbs of boneless chicken thighs, cut into bite-sized pieces
- 2 cans of coconut milk (13.5 oz each)
- 1 cup of water
- 2 cups of breadfruit, peeled and diced
- 1 cup of dasheen, peeled and diced
- 1 cup of pumpkin, peeled and diced
- 1 cup of carrots, peeled and diced
- 1 onion, diced
- 4 garlic cloves, minced
- 2 scallions, chopped
- 2 tbsp of fresh thyme leaves
- 2 tbsp of green seasoning
- 2 tbsp of curry powder
- 2 tbsp of hot pepper sauce
- 2 tbsp of vegetable oil
- Salt and black pepper to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chicken and brown on all sides, then remove from the pot and set aside.
3. In the same pot, add the onion, garlic, scallions, thyme, green seasoning, curry powder, and hot pepper sauce. Cook for 2-3 minutes until fragrant.
4. Add the coconut milk, water, breadfruit, dasheen, pumpkin, and carrots to the pot. Stir to combine.
5. Add the chicken back to the pot and stir to combine.
6. Season with salt and black pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
8. Simmer for 45-60 minutes until the vegetables are tender and the chicken is cooked through.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-60 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the mixture
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 450
- Fat: 32g
- Carbohydrates: 22g
- Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork
- Breadfruit can be substituted with yucca or cassava
- Dasheen can be substituted with taro or yam
- Pumpkin can be substituted with butternut squash or acorn squash
- Hot pepper sauce can be substituted with cayenne pepper or red pepper flakes
Variations:
- Add shrimp or fish to the mixture for a seafood version
- Use different vegetables such as sweet potato, green beans, or okra
- Add coconut oil for a richer flavor
Tips and tricks:
- Use a sharp knife to cut the vegetables into small, uniform pieces for even cooking
- Stir the mixture occasionally to prevent sticking to the bottom of the pot
- Adjust the amount of hot pepper sauce to your desired level of spiciness
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large bowl or individual bowls
- Garnish with fresh herbs such as cilantro or parsley
Pairings:
- Serve with rice or bread for a complete meal
Suggested side dishes:
- Fried plantains
- Coleslaw
- Steamed vegetables
Troubleshooting advice:
- If the mixture is too thick, add more water or coconut milk
- If the mixture is too thin, simmer uncovered to reduce the liquid
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F
- Store leftovers promptly in the refrigerator
Food history:
- Oil Down is a traditional dish from Grenada, a Caribbean island nation. It is typically made with salted meat, breadfruit, and coconut milk.
Flavor profiles:
- Spicy, savory, creamy, and slightly sweet
Serving suggestions:
- Serve as a main course for lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Caribbean