Caribbean Chicken

• Gluten free

• Meat

  • 1 Chicken, whole small organic
  • 4 Chicken thighs, organic
  • 4 Drumsticks, organic

• Produce

  • 4 Garlic cloves
  • 2 Onions, large
  • 1/2 cup Parsley, fresh
  • 2 tsp Thyme, dried
  • 2 Tomatoes, large

• Condiments

  • 1/3 cup Balsamic vinegar
  • 1/2 cup Ketchup, organic
  • 1/2 cup Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Celtic salt
  • 2 tbsp Sugar, unrefined

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on eatgood4life.com

Ingredients

• 1 whole small organic chicken cut into pieces, or 3 lbs chicken breast cut into large chunks
• 4-6 organic chicken thighs
• 4-6 organic drumsticks
• 2 large tomatoes, sliced into big chunks
• 2 large onions, cut into large chunks
• 4-6 garlic cloves, chopped
• 1/2 cup Worcestershire sauce
• 1/3 cup balsamic vinegar
• 1/2 cup fresh parsley, chopped
• 1 tsp celtic salt
• 1 tsp black pepper
• 2 tsp dried thyme
• 3 Tbsp olive oil
• 2 tbsp unrefined sugar
• 1/2 cup organic ketchup

Directions

• Place first 12 ingredients into a large bowl and mix well. Let chicken stand in seasonings for at least 30 minutes, like in the pictures, cover and place in the fridge. I have done between 30 minutes to1 hour most times. In a large heavy pot, this is what I used, heat oil over high flame. Add the sugar distributed through the bottom of the pan like in the pictures. When the sugar begins to bubble and the color is getting brown take pieces of chicken and drop them into the pan. Make sure you dont burn the sugar though. Do a few pieces at a time and brown well on both sides. When all pieces are browned return all the chicken pieces to the pot, add ketchup and the marinade. Add 1-2 cups of water and stir until blended. Bring chicken to a rapid boil, then lower the flame, cover pan partially, and let cook for 1 hour. You may have to stir once or twice. Serve over brown rice.