Chicken Victoria
Source of Recipe
The Web
Recipe Introduction
In 1838, Jamaica was emancipated from England. This recipe is in honor of Queen Victoria. This dish is great to make ahead for a dinner party, especially a buffet.
List of Ingredients
4-pound chicken, cut into serving pieces
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium onion, thinly sliced
1 clove garlic, crushed and chopped
1 green bell pepper, seeded and chopped
1 tablespoon commercial habanero hot sauce
3 tablespoons vegetable oil
1/2 teaspoon annatto seeds
2 cups long grain rice
1 cup sliced mushrooms, sauteed in butter
1 tablespoon tomato sauce
2 to 3 inch piece of lemon peel
1 tablespoon lime juice
1 teaspoon sherry
4 cups concentrated chicken stock
3 tablespoons gold Jamaican rum
Recipe
Squeeze the fresh lime juice over the chicken pieces, then sprinkle them well with the salt and pepper. Add the onions, garlic, green bell pepper, and the hot sauce to the chicken pieces. Cover and refrigerate for up to 24 hours.
When ready to cook, shake the seasoning off the chicken and reserve. Pat chicken pieces dry with paper towels.
Heat oil with annatto seeds in heavy bottomed casserole until oil becomes red. Discard the seeds. Saute the chicken pieces until browned, then remove and set aside.
To the casserole, add the uncooked rice, the reserved seasoning, and saute, stirring until the oil is absorbed. Be careful that the rice does not burn. Add the mushrooms and return the chicken pieces to the casserole. Add the tomato sauce, lemon peel, lime juice, sherry, and chicken stock. Taste for seasoning and make any necessary corrections. Cover and simmer gently until the rice is cooked and the chicken is tender and the liquid has been absorbed. This should take about 40 minutes. Add the rum last and cook uncovered for about 5 minutes longer.
Yield: 6 servings
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