Carib Recipe

Name: La Bodeguita De Mima Cuban Restaurant and Rum Bars CARIB Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 4 pieces Chicken thighs; 4 cloves Garlic cloves; 1 tablespoon Ginger; 2 teaspoons Thyme (fresh or dried); 1 whole Scotch bonnet pepper; 2 tablespoons Soy sauce; 2 tablespoons Lime juice; 1 tablespoon Brown sugar; 2 tablespoons Vegetable oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 cups Coconut rice; 2 pieces Fried plantains; 1 tablespoon Chopped cilantro

Inspired by La Bodeguita De Mima Cuban Restaurant and Rum Bar

Time1h 30m

Serves4

TRINIDAD / TOBAGO

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Frequently paired with

The best thing to pair and share with CARIB

Selected to serve

Willy Oaxaca & The Chocolate Factory

Conejo's mezcal, Dobel Diamante tequila, Giffard white cacao, Caribbean Pineapple liqueur

smoky · sweet · rich

Open pairing →

Ingredients

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Main Ingredients

4 pieces Chicken thighs

4 cloves Garlic cloves

1 tablespoon Ginger

2 teaspoons Thyme (fresh or dried)

1 whole Scotch bonnet pepper

2 tablespoons Aged soy sauce

2 tablespoons ReaLime juice

1 tablespoon Brown sugar

2 tablespoons Tuscany sunflower oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

For Serving

2 cups Coconut rice

2 pieces Fried plantains

1 tablespoon Chopped cilantro

Method

Preparation of Chicken

Marinate the Chicken

In a large bowl, combine the chicken thighs, minced garlic, grated ginger, thyme, scotch bonnet pepper (whole), soy sauce, lime juice, brown sugar, salt, and black pepper. Mix well to coat the chicken thoroughly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.

Sear the Chicken

In a large skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Sear for about 5-7 minutes on each side until golden brown.

Cooking the Chicken

Simmer the Chicken

After searing, reduce the heat to medium-low and add a splash of water to the skillet. Cover and let simmer for about 30 minutes or until the chicken is fully cooked and tender, turning occasionally.

Preparing the Sides

Cook Coconut Rice

In a pot, combine 2 cups of rice with 1 can of coconut milk and 2 cups of water. Season with salt. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes or until rice is tender and liquid is absorbed.

Fry Plantains

Peel the plantains and slice them diagonally. In a frying pan, heat oil over medium heat. Fry the slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Serving

Plate the Dish

On a serving plate, place a generous scoop of coconut rice. Top with the simmered chicken thighs and drizzle some of the pan sauce over the chicken. Add the fried plantains on the side. Garnish with chopped cilantro before serving.