West Indian Madrouba

Ingredients

In the West Indian adaptation of Madrouba, we incorporate the vibrant flavors of the Caribbean by using spices like allspice and thyme, which are commonly found in West Indian cuisine. Additionally, we add coconut milk to give the dish a creamy and tropical twist, enhancing the overall flavor profile. We alse have the original recipe for Madrouba, so you can check it out.

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the sliced carrots, allspice, thyme, and paprika to the pot. Stir well to coat the vegetables with the spices.
5. 5.
   Return the chicken to the pot and pour in the coconut milk and chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   Serve the West Indian Madrouba hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before adding them back to the pot. This will enhance the flavor of the dish.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For an extra kick of heat, add a diced scotch bonnet pepper to the pot while simmering.
• Serve the West Indian Madrouba with a side of fluffy white rice to soak up the delicious flavors.
• Feel free to add other vegetables like sweet potatoes or okra to the dish for added texture and flavor.
• Adjust the spices according to your preference. Add more allspice or thyme for a stronger Caribbean flavor.
• Leftovers of West Indian Madrouba taste even better the next day, as the flavors have had time to meld together.

Serving advice

Serve the West Indian Madrouba hot, garnished with fresh cilantro. Accompany it with a side of fluffy white rice to complete the meal.

Presentation advice

Present the West Indian Madrouba in a large serving dish, allowing the vibrant colors of the vegetables and chicken to shine through. Garnish with a sprig of fresh cilantro for an added touch of freshness.