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With this recipe to be included in the contest "Put a cocotte in your life" Alfonso, yummy recipes , with the collaboration of Le Creuset .
And with this delicious dish my newly inaugurated Caribbean cocotte black satin, which I enjoy, courtesy of Le Creuset. This is a cocotte Enameled cast iron in black, 26 cm in diameter and I am totally and absolutely love it. Let me introduce you to this beauty:
cocotte Cooking has nothing to do with it in any other type of pot or container to use. The Le Creuset cocottes distribute heat evenly, so that the food we're cooking, the chicken in this case, does not stick, does not burn and cook evenly. Also, keep the heat for a long time, so we can cook over medium heat while cocotte harnesses the heat, and we can put out the fire before the end of cooking because this is followed by the residual heat.
addition, whether the iron cocotte is stoneware and if we can finish cooking (or prepare the dish as a whole) in oven because it is suitable for ceramic, induction , electric or gas oven.
If like me you are fans of the dishes that require preparation cocotte baked, or if you like the traditional dishes, those that must be taken to simmer for a while, I recommend it. It is an investment for life, care enough about very simple and will always be in perfect condition.
far when he made certain dishes (boeuf bourguignon, fricassèes) used "tinkering" as Pyrex terrine with lid or suitable for the oven, but cook in this courtesan is like entering another dimension. You will say that I am an exaggerated and some poorly thought out there who believes that I say it just because I have to advertise, but seriously, is not an exaggeration. Try to believe. And if that were not enough good cooking is so nice that you can take it to the table!
And without further ado, here you have the recipe
Chicken with coconut milk Martinique style
Ingredients for 4 people:
1 chicken cut into 8 pieces (I to make about half recipe I put two whole hams, which is what you see in the pictures)
4 tablespoons lemon juice
1 Pineapple 1 kg
Breadcrumbs
Butter
AOVE
50 g sultanas
3 tablespoons dark rum
2 teaspoons of mixture spices (I added a mix of cinnamon, cloves, nutmeg and ginger)
150 ml coconut milk
1.5-2 liters of chicken stock
2 oranges
250 grams of rice
cassava and Mozzarella Rolls
Ingredients:
2 and 1 / 2 cups cassava flour
4 cups grated mozzarella
1 teaspoon baking powder
A salt pizza
113 grams of butter at room temperature, diced
2 eggs
50 ml of water (approx)
Preparation
salted chicken pieces and sprinkle with lemon juice. Cover and let marinate for an hour. We can use this time to make muffins :
We processor cassava flour with mozzarella, salt and yeast. Press 3-4 times to mix everything and add the butter. Continue beating until we have a sort of crumbs. Add the lightly beaten egg and incorporate fully integrated when the water little by little, just enough for the dough pickup. You should not stick to fingers but you have to be very elastic.
We are
balls about 4 cm in diameter bake for 7 minutes at 180 º. After that time, remove from water, brush with beaten egg, sprinkle with a few strands of mozzarella and return to put them in the oven for browning only the grill for 3 minutes.
now retake our stew.
Heat the cocotte with a couple tablespoons of AOVE and braise chicken. Add the raisins, rum and spice mixture. The smell of smoke alcoholic you see in the picture is spectacular.
incorporate coconut milk and let it soak the chicken in it, stirring with care not to break the pieces.
We cover with chicken stock, lowered the heat and let cook covered for 1 and 1 / 2 hours.
After that time, the meat should fall off the bone as you see in the picture. Let cook uncovered another 20 minutes until the broth reduce slightly.
meantime prepare the pineapple, which pelaremos, cut into slices, and these in turn into 4 pieces each. The coated in breadcrumbs and brown them in a pan with butter.
We are almost ready to serve: we only need to peel the oranges and cut into slices.
every dish served in a serving of rice, we will put up a piece of chicken, raisins to rescue you from the cocotte, pieces fried pineapple and one or two slices of orange. We water all the cooking broth ... and scrumptious!
Source: "The complete caribbean cookbook" (Pamela Lalbachan), with modifications. It is actually a remix of two traditional dishes: "Poulet au lait de coco" and "Colombo poulet"
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