Directions for: Trinidadian-Style Chicken

2 jalapenos, seeded and sliced in ¼ inch pieces

1 unripe plantain cut in half, length wise and chopped

1 whole chicken, cut into pieces

Directions

1. Place all ingredients in food processor and puree.

2. Transfer to a container.

1. Marinate chicken in ½ of Amise Marinade for a maximum of 24 hours.

2. In a wide based pan, heat sugar and vegetable oil over medium to high heat.

3. Swirl until sugar caramelizes and turns brown, approximately 7-10 minutes.

4. As soon as sugar caramelizes, add chicken skin side down.

5. Allow chicken to brown on all sides approximately 5 minutes.

6. Add onions, chili, plantain, tomato and worcestershire sauce, stir.

7. Add chicken stock, bring to a boil.

8. Add other ½ of Amise Marinade, reduce to medium heat.

9. Cook for 30-40 minutes, season with salt and remove from heat.

10. Garnish with cilantro before serving.

1. In a small pot, heat white wine vinegar, water and cinnamon stick, bring to a boil.

2. Add shallot, jalapeno and sugar, remove from heat.

3. Season with salt, hold in vinegar for 10 minutes.

4. Discard cinnamon stick and strain liquid, reserving pickled shallots and jalapenos for Plantain Gratin.