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Mamia's West Indian Chicken Recipe

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This recipe for Mamia's West Indian Chicken, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elvira Arias de Arana (Mamia)
Added: Wednesday, April 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 whole, plump hen, cut up
3 large tomatoes, chopped or 16 oz can tomatoes
3 large onions, chopped
6 cloves garlic, chopped
3/4 cup parsley, chopped
salt and pepper to taste
1 tbsp. cumin
1 tbsp. Worcester sauce
1 tbsp. soy sauce

Directions:
Directions:
Combine the chicken pieces with the tomatoes, onions, garlic and parsley and marinate overnight. The next day, take each piece of chicken and remove all the marinade possible. Brown all the chicken pieces in olive oil or canola oil. In a paela, (a pan for cooking rice - used in Panama) heavy pan or Dutch oven, place the browned chicken, all the marinade ingredients and the salt, pepper, cumin, Worcester and soy sauce. Cover tightly and cook on a very low heat for several hours, stirring occasionally.You should not have to add any additional liquid.

Personal Notes:
Personal Notes:
This is Mamia's famous chicken dish. If cooked correctly, the chicken will have a rich, dark brown sauce. Her instructions were to let the chicken "sweat" in it's own sauce. Mamia would have a "open house" most Sunday afternoons and would prepare huge paelas of this chicken dish, arroz con coco (coconut rice) with kidney beans, and sweet platanos (plantain) . Mamia would also have a blender full of her "coctelito" (cocktail) made with rum and pineapple juice. We would sit in her back terrace el "rinconcito caliente as she called it - (her little hot spot) and eat and drink and bochinchar (gossip). We all looked forward very much to these Sunday afternoons.

 

 

 

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