MAIN DISH
RED STRIPE CHICKEN
Jamaica's Red Stripe beer has a distinctive blend of sweet and bitter flavors. Serve this mellow dish with steamed rice, a tossed salad and, of course, beer.
• ¼ cup vegetable oil
• 1 chicken (about 3 pounds), cut into serving pieces
• 2 cups canned unsweetened coconut milk
• 1 cup Red Stripe beer (or another brand)
• 1 medium onion, chopped
• 1 large green bell pepper, cored, seeded and chopped
• Salt and freshly ground pepper
Heat the oil in a Dutch oven over medium. Brown the chicken on both sides, working in batches, if necessary. Remove the chicken with a slotted spoon and pour off all but 2 tablespoons of the drippings. Return the chicken to the pan and add the coconut milk and beer. Bring to a boil, reduce heat to low, cover and simmer until the chicken is almost tender, about 30 minutes. Add the onion, bell pepper and salt and pepper to taste. Simmer, uncovered, until liquid reduces and thickens, 15 to 20 minutes more. If the liquid evaporates before the chicken is done, add more beer. Makes 4 to 6 servings.
Source: Adapted from The Food of Jamaica by John DeMers (Periplus, 1998).
Per serving: 353 calories (68 percent from fat), 27 g fat (12 g saturated, 6 g monounsaturated), 63 mg cholesterol, 19 g protein, 7 g carbohydrates, 1 g fiber, 85 mg sodium.
