Us Virgin Islands Slow Cooker Chicken Recipes

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CARIBBEAN CURRIED CHICKEN



Caribbean Curried Chicken image

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice. -Sharon Gibson, Hendersonville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 9

1 tablespoon Madras curry powder
1 teaspoon garlic powder
1 teaspoon pepper
8 boneless skinless chicken thighs (about 4 ounces each)
1 medium onion, thinly sliced
1-1/2 cups Goya mojo criollo marinade, well shaken
2 tablespoons canola oil
2 tablespoons all-purpose flour
Optional: Hot cooked rice, green onions and fresh cilantro leaves

Steps:

  • Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help mixture adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm., Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.

Nutrition Facts : Calories 249 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 514mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

KALALOO VIRGIN ISLANDS STYLE



Kalaloo Virgin Islands Style image

Make and share this Kalaloo Virgin Islands Style recipe from Food.com.

Provided by Member 610488

Categories     Gumbo

Time 2h35m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 quarts water
1 lb pig's foot, salted
1 lb salt beef
1 lb ham, uncooked
1/2 lb conch, pounded
1 lb fish, deboned
1 lb crabmeat
3 lbs spinach or 3 lbs mixed greens
12 okra
1 eggplant
hot pepper (optional)

Steps:

  • Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
  • When meat is half cooked, add fish and crab and continue cooking till meat is tender.
  • Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
  • Wash greens, and chop fine or put through grinder.
  • Cut up okras and add with greens to meat and eggplant mixture.
  • Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

Nutrition Facts : Calories 318.1, Fat 16.2, SaturatedFat 5.1, Cholesterol 99.6, Sodium 1138, Carbohydrate 9.6, Fiber 5, Sugar 1.8, Protein 34.4

US VIRGIN ISLANDS SLOW-COOKER CHICKEN



US Virgin Islands Slow-Cooker Chicken image

I ate this on a trip to Kingsland. It was wonderful and I have tried to come up with a recipe that is identical. I think this is pretty close. I am sorry I don't have a photo of it but it is really good. Ci

Provided by Ci Hawkins @iamci

Categories     Chicken

Number Of Ingredients 9

1 cup(s) carrots, chopped
1 cup(s) onion chopped fine
1 can(s) celery chopped fine
2 pound(s) chicken thighs & legs
1/2 can(s) green chiles
2 cup(s) finely chopped tomatoes
16oz can(s) chicken bouillon
1 cup(s) short grain rice (or minute rice)
1 tablespoon(s) adobo (or substitute mole)

Steps:

  • Put the carrots, onion, celery on bottom of slow-cooker. Next arrange the thighs & legs so they all lay flat.
  • Mix all the wet ingredients and pour evenly over the chicken. Stir a little to get the sauce all around the chicken and vegatables.
  • Let cook 3 /12 - 5 hrs on high or 7-8 hours all day.
  • fresh spinach torn in large pieces and chopped avacado. Top with a dollop of sour cream if you wish. you can add more greenchiles or adobo with you like it hotter. my family usually adds it on ech of their individual plates. That way you can have it as hot as you like.
  • If it gets to dry, just add a little more chicken boullion.

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