Friday, March 19, 2010

Clay pot chicken

Some people are not afraid to try something new.
In the past I had a go at an unknown way of cooking.

Cooking in a clay pot.

It takes a long time, but's so delicious.

OK. Here we go.

Emerge the clay pot in clean water.

If you don't have a clay pot, use a crockpot or something else.

Slice chicken (without the bones and skin) and carrots in cubes of about 2 cm and put them in a bowl.
Add 1 green bell pepper (green paprika) chopped in 1 cm small pieces.
When you don't like cooked bell pepper, save it until later.
Chop fresh ginger root into small pieces. About 2 tablespoons will do.
Add 0,5 cup of water or chicken brew.
Also add 0,5 tablespoon of allspice (Pimenta Dioica).
And a bit of pepper.

Mix it well and take the clay pot out of the water. Shake off the water.
Put the mix in and put it on a low fire for 7 to 8 hours, or until the chicken is OK.

When it's ready, take an 8 oz. can of pinapple chunks.
Mix the juice with 2 tablespoons of cornstarch. When it's mixed well add it to the crockpot while stirring.
Add the pinapple pieces and the bell pepper.

Put it on the fire again and heat it on a higher fire until it's thickened. That's after about 15 to 20 minutes, maybe a bit more.


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