Chicken Lokri
Servings: 8
Ingredients
- 25 oz. boneless chicken cut into bite size pieces
- salt and pepper to taste
- 4 tablespoons butter
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon tomato paste
- 2 stalks celery chopped
- 2 to matoes chopped
- 2 cloves garlic minced
- 2 tablespoons Worcestershire sauce
- 1 onion chopped
- sprigs of fresh thyme
- 2 3/4 cups water
- 1 1/3 cup rice
- 1/2 head small cabbage chopped
- a few dashes of hot sauce
Instructions
- Season chicken liberally with salt and pepper and toss to combine.
- In a large pot, melt 2 tablespoons of the butter.
- Add chicken and fry until golden brown.
- Add tomato paste and brown sugar. Fry for 2-3 minutes.
- Add Worcestershire, celery, tomatoes, garlic and onion. Stir to combine.
- Add water and bring to a boil.
- Add rice and stir to combine. Cover and simmer until rice is cooked and liquid has been absorbed, about 15 minutes..
- In a skillet, melt remaining butter.
- Add cabbage and cook until softened, but still crisp.
- Adjust salt and pepper, as necessary.
- Add sauteed cabbage and hot sauce. Stir to combine.
- Serve with fried ripe plantain.
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