Oil Down | FoodieAtlas

Ingredients

1 lb chicken (cut into pieces) or 1 lb saltfish (soaked and flaked)
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1-2 Scotch bonnet peppers, chopped (adjust to taste)
1 large tomato, chopped
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon ground allspice
2-3 sprigs fresh thyme
1-2 large green plantains, peeled and sliced
2-3 medium potatoes, peeled and cubed
1 cup okra, trimmed and cut into pieces
1 cup carrots, peeled and sliced
1-2 cups breadfruit, peeled and cubed (optional)
Salt and black pepper to taste
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Ingredients

If using saltfish, soak it in water overnight to remove excess salt, then flake it into pieces.

Cook the Base

Heat vegetable oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, minced garlic, bell pepper, and Scotch bonnet peppers. Saut√© until the onions are soft and translucent, about 5 minutes.

Stir in the chopped tomato and cook for another 2 minutes.

Add Meat and Seasonings

Add the chicken or saltfish to the pot. Stir in thyme, paprika, ground allspice, and fresh thyme sprigs. Cook until the chicken is browned on all sides, or until the saltfish is heated through.

Add Liquids and Vegetables

Pour in the coconut milk and chicken or vegetable broth. Stir to combine.

Add the plantain slices, cubed potatoes, okra, carrots, and breadfruit (if using).

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the vegetables are tender and the flavors are well combined. Stir occasionally and check to make sure there is enough liquid; add more broth or water if needed.

Season and Serve

Season with salt and black pepper to taste.

Garnish with chopped fresh cilantro before serving.