When it comes to food, I’m multicultural; I do NOT discriminate! My taste buds get excited just thinking about all of my “favorite” dishes. My Uncle, who happens to be from Trinidad & Tobago, first introduced me to curry chicken. Over the years, I’ve learned that different cultures have unique ways of making this dish. I also did my own research and figured out exactly how I like it.
While the chicken is soaking, start on the marinade. It’s a “green season”. First, a little back-story… My Husband’s grandmother makes pastelillos (Puerto Rican meat turn-over) for us whenever we visit, and she taught me how to make them. One key ingredient is the sofrito. Sofrito is essentially a sauce consisting of a bunch of tomatoes, peppers, onions, garlic, and herbs. It’s used to season the meat and gives the whole patty flavor.
So, after several failed attempts of curry chicken that didn’t make the "Instagram cut", I searched the web and eventually came across various recipes talking about this same type of seasoning called: GREEN SEASONING. All you need is:
As a disclaimer, I’ll go ahead and put this out there: SPICE is LIFE! If it doesn’t have a kick, it ain’t… well, you get the point. If you leave the peppers in and they pop, your dish will be HOT! If you’re not as daring on the spice like me, remove the peppers after 10 minutes. If you’re just a softy, use one instead of two. While waiting on the chicken to finish, you can be cooking your rice and/or beans that will go great alongside! Bon Appetit!
Welcome! And we know that all things work together for good to them that love God, to them who are called according to His purpose. [Romans 8:28] Join me as I share a compilation of all things beautiful in my life & how I live a healthy lifestyle through happiness from within!