Name: Red Stripe Chicken
Eaten in: Jamaica
Foodie: Linda
Did you ever wonder what chicken would taste if you put beer in it? The answer this Red Stripe chicken recipe from Jamaica gave is not an easy one. The flavors were complex, mainly because the beer was mixed with some coconut milk and other spices. The result was a flavor profile that I rarely encounter when cooking or eating outside. I expected the beer and coconut milk to be somewhat overwhelming or at least dominant, but not at all, they blended subtely and harmoniously. A good friend of mine likes to say that “you can’t go wrong with chicken,” it seems indeed that it is the case regardless of what the gravy is made off.
Red Stripe Chicken
Print recipe| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 10 minutes |
| Meal type | Main Dish |
| Region | South American |
Ingredients
- 3 tablespoons oil
- 1 Large chicken (about 3 pounds) cut into serving pieces
- 2 cups coconut milk
- 1 cup beer
- 1 onion, diced
- 1 Large green bell pepper, deseeded and minced
- salt and freshly ground black pepper
Directions
| 1. | Heat the oil in a large skilled over medium heat and brown the chicken on both sides. Pour out half of the oil. Add the coconut milk and beer. Bring to a boil, reduce the heat, cover and simmer until almost tender, about 30 minutes |
| 2. | Add the onion and bell pepper, and season with salt and pepper. Simmer uncovered, until the liquid has been reduced to a liquidy gravy, about 15 minutes. |
Note
Adapted from Authentic recipes from Jamaica by John DeMers
