Stewed Chicken and Breadfruit
Ingredients: chicken, lemon, orange, ginger, bay leaf · 55 min cook time · 650kcal · ₩35,250
Ingredients
1whole chicken, 1piece lemon, 0.5piece orange, 10g ginger, 1piece bay leaf, 2piece scallions, 10g culantro, 5g thyme, 0.5piece onion, 1tbsp ketchup, 1tbsp soy sauce, 4clove garlic, 1tsp allspice, 1tbsp gochujang, 1tbsp vinegar, 2piece carrots, 2tbsp sugar, 1tbsp coconut oil, 1tbsp vegetable oil, 1piece scotch bonnet pepper, 0.5cup chicken stock, 2tbsp salt, 1piece breadfruit, 20g sea moss
Instructions
1. Wash and dress the chicken with lemon and orange juice. Mix around and let it sit.
2. Blend ginger, bay leaf, scallions, culantro, thyme, onion, ketchup, soy sauce, garlic, allspice, gochujang, and vinegar together to make the marinade.
3. Massage the marinade into the chicken and refrigerate to marinate.
4. Prepare the caramel by heating coconut oil, vegetable oil, and sugar in a pan until it browns and caramelizes.
5. Add the marinated chicken into the caramel, coat evenly, and add onions, half of the carrots, and a scotch bonnet pepper.
6. Add chicken stock, cover, and let it cook on a medium-to-low flame for about 20 minutes.
7. Prepare breadfruit by roasting on the stove, steaming, and frying.
8. Strain the sauce from the chicken, blend it while using a smoking gun to impart a smoky flavor, then re-add it to the meat.
9. Add boiled sea moss into the sauce as a natural thickener, stir in some fresh cracked black pepper, and finish cooking.
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