Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped
1/2 cup vegetable oil
1 (3 pound) whole chicken, cut into pieces
1 cup sugar
1/4 cup vegetable oil
1/2 white onion, cut into small dice
4 plum tomatoes, chopped
1/4 cup Worcestershire sauce
1/2 cup chicken stock
Kosher salt
1 cup fresh cilantro leaves
1 unripe plantain, halved lengthwise and chopped
Instructions
For the marinade- Place the garlic, shallots, onions, parsley, and
vegetable oil in a food processor, and puree. Transfer the garlic
mixture to a container, and set aside.
For the chicken- Put the chicken pieces in a bowl and add half of
the Amise marinade, cover, and marinate in the refrigerator for a
maximum of 24 hours.
In a wide-based pan, heat the sugar and vegetable oil over
medium-high heat. Swirl the glaze until the sugar caramelizes and
browns, approximately 7 to 10 minutes. As soon as the sugar
caramelizes, add the chicken pieces, in one layer skin-side down
and brown the chicken on all sides, about approximately 5 minutes.
Add the onion, chile, plantain, tomatoes, and Worcestershire
sauce to the pan, and stir.
Pour in the chicken stock, and bring the ingredients to a boil.
Add in the reserved marinade and reduce the heat to medium.
Cook for 30 to 40 minutes, and season the dish with salt, to
taste. Turn off the heat.
Transfer the chicken to a serving plate and garnish with the cilantro
leaves just before serving.
Originally Submitted
1/18/2011
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