This is one of my husband’s favourite comfort foods… so we make it quite often.
It may not look good but is delicious, especially reheated the next day.
- 1 – 1.2 kg chicken wings – 15-20 wings (cut in 3 pieces)
- 2 carrots – 200 g (sliced)
- 2 – 3 onions – 400 g (chopped)
- whole large garlic (peeled and crushed with side of knife blade)
- 2 tbs grape seed oil or other oil
- ½ tbs browning
- 4 tbs ketchup
- 2 – 3 tbs dried /5 tbs frozen thyme or even better half a bunch of fresh Jamaican thyme
- 3 tbs concentrated tomato puree
- 3 chicken cubes (10 g each)
- 1 vegetable cube (10 g) or two small Maggi cubes (4 g each)
- 2 packets of orange (coriander and annatto) Sazón or packet of Caribbean noodle soup mix – optional
- 3 cups easy cook rice (I used long grain)
- 7 cup (1750 ml) boiling water
- West Indian hot sauce to taste (made from Scotch bonnet peppers)
- Fry chicken with oil, browning, onion, garlic, carrots for a longer while on the bottom of large pot.
- Let them burn a little then reduce fire, add half of the water and cook covered till chicken is soft.
- Add the rest of ingredients except hot sauce and cook covered stirring from time to time.
- When rice and wings are ready, remove from fire, stir in hot sauce to taste.
- If fresh thyme was used, remove stems before sharing to the plates.
Serves 4 – 6 people.
More Dominican recipes.
More Caribbean recipes.