Smothered Chicken
Instructions:
Many Dominican families in the countryside raise their own chickens, which
are often cooked flavored with spices and coconut milk. The vinegar also helped
to preserve the dish in the days before refrigeration. This is served for a main
meal.
1 tsp vinegar
2 tsp curry powder
1 tsp fresh grated ginger
1â„2 tsp salt
pepper to taste
4 whole chicken legs or quarters
1â„4 cups flour
oil for frying
2 large onions, finely chopped
3 cups coconut milk
- Mix vinegar, 1 teaspoon curry powder, grated ginger, 1â„2 teaspoon salt, and pepper, and rub all over chicken. Marinate for 2 hours or overnight in the refrigerator.
- Preheat oven to 375 F.
- Mix flour with the remaining curry powder.
- Wipe chicken dry and roll in flour. Quickly brown in hot oil.
- Drain chicken on paper towels. (The chicken does not need to be completely cooked at this point.)
- Lay chicken in a 10 x10-inch baking dish. Top with onions and coconut milk. Bake for 30 - 45 minutes or until chicken is done. Serve with mashed potatoes or plantains.