Cooking

Chicken Stew - start by cleaning about 2–3 pounds of chicken pieces with lime juice or vinegar, then rinse and pat dry. Season the chicken with salt, black pepper, thyme, scallions, and half of the minced garlic, letting it marinate for at least 30 minutes or overnight for best flavor. In a heavy pot, heat two tablespoons of oil and add two tablespoons of brown sugar, allowing it to melt and caramelize until dark brown but not burnt. Quickly add the chicken pieces, stirring to coat them in the browned sugar. Next, add chopped onions, the rest of the garlic, a diced tomato or tomato paste, and sliced bell pepper, letting the mixture cook for a few minutes to build flavor. Stir in cubed potatoes, a hot pepper such as wiri wiri or Scotch bonnet, and cassareep. Pour in enough chicken stock or water to just cover the chicken, and add a little coconut milk if you like a creamier stew. Bring everything to a boil, then lower the heat, cover, and let it simmer gently for about 30–40 minutes, until the chicken is tender, the potatoes are cooked through, and the gravy thickens. Taste and adjust seasoning, then finish with a sprinkle of fresh herbs such as parsley or cilantro. This stew is best served hot with white rice, cook-up rice, roti, or fresh homemade bread.

Shrimp Stir Fry - To make a quick and flavorful shrimp stir-fry with vegetables, start by seasoning about a pound of peeled and deveined shrimp with a little salt, black pepper, and a splash of soy sauce. Heat a tablespoon of oil in a wok or large skillet over medium-high heat, then stir-fry the shrimp for 2–3 minutes until they turn pink, and set them aside. In the same pan, add another tablespoon of oil along with minced garlic, grated ginger, and sliced onion, cooking for about a minute to release the aroma. Add broccoli florets, sliced carrots, bell pepper, and snap peas, stir-frying for 3–5 minutes until the vegetables are tender but still crisp. Return the shrimp to the pan, then add soy sauce, oyster sauce if using, and a drizzle of sesame oil. Mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the sauce slightly, tossing everything together until coated. Taste and adjust seasoning with extra soy sauce, pepper, or even a pinch of sugar, then garnish with sliced scallions. Serve hot with steamed rice, fried rice, or noodles for a complete meal.

Beef Curry - start by cutting about 2 pounds of beef (preferably stew beef with some fat) into chunks and seasoning it with salt, black pepper, minced garlic, chopped scallions, and a little green seasoning if you have it, then let it marinate for at least an hour. Heat oil in a heavy pot, then add diced onion, garlic, and hot pepper, sautéing until fragrant. Mix curry powder with a little water to form a paste and add it to the pot, letting it fry for a few minutes until the oil separates and the curry is cooked. Add the beef, stirring to coat well in the curry paste, and let it brown for several minutes. Next, add chopped tomatoes, thyme, and a little cassareep or soy sauce if you’d like extra depth of flavor. Pour in enough water or beef stock to just cover the meat, bring to a boil, then reduce heat, cover, and simmer gently for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened. Toward the end, add cubed potatoes and cook until soft. Taste and adjust seasoning, then garnish with fresh cilantro or scallions. This curry is best served hot with rice, roti, or dhal and rice

New York Halal Cart–Style Chicken Over Rice - start by marinating boneless, skinless chicken thighs with olive oil, lemon juice, garlic, cumin, coriander, paprika, oregano, turmeric, salt, pepper, and a little yogurt, then let it sit for at least an hour or overnight. Cook the chicken on a hot skillet or grill until charred and fully cooked, then chop into bite-sized pieces. For the rice, sauté butter with turmeric and cumin in a pot, then add basmati rice and chicken stock, cooking until fluffy and golden. Serve the chopped chicken over the spiced rice alongside a simple salad of lettuce, tomatoes, and cucumbers. Drizzle generously with the signature white sauce made by mixing mayonnaise, Greek yogurt, lemon juice, vinegar, garlic powder, sugar, salt, and black pepper, and if you like heat, add a spicy red harissa- or chili-based sauce. This dish is best enjoyed hot, just like from the halal cart, with the white sauce soaking into the rice and chicken.

Dominican-style beans and rice with stewed chicken -  start by seasoning chicken pieces with lime juice, garlic, oregano, soy sauce, salt, and pepper, letting them marinate for at least 30 minutes. In a pot, heat oil and add sugar to caramelize until golden, then add the chicken to brown on all sides. Stir in onions, peppers, tomatoes, cilantro, and tomato paste, cooking until fragrant, then add a little water or chicken broth along with fresh or canned corn and let the chicken simmer until tender with a rich sauce. For the beans, cook red beans or kidney beans with sautéed onions, peppers, garlic, cilantro, oregano, and a touch of sazón or adobo, then add tomato paste or sauce and let them simmer until thick and flavorful. Meanwhile, cook white rice by first sautéing it briefly in a little oil with salt, then adding water and cooking until fluffy. Serve the tender stewed chicken with corn alongside the creamy seasoned beans and fluffy rice for a classic Dominican comfort meal.