Chicken Back Recipes: Delicious Taste

I used to think chicken back recipes were just the scraps left over after cutting out the good stuff – boy, was I wrong! These little powerhouses are loaded with rich flavor, and let’s be honest, they’re incredibly cheap.

If you’re not using chicken-back recipes in your kitchen adventures, you’re missing out on a whole world of culinary possibilities…and a ton of saved cash. Let’s dive in!

Ingredients

• Chicken backs (seasoned with your favorite fresh seasonings)
• Brown sugar
• Vegetable stock
• Tomato ketchup
• Scotch bonnet pepper
• Black-eyed beans
• Jasmine rice
• Coconut milk
• Sweet peppers (3 pointed)
• Savoy cabbage
• Plantains
• Oil
• Salt
• Thyme
• Black pepper
• Garlic powder
• Salted butter

Required Utensils

• Large pot for chicken
• Medium pot for beans and rice
• Small frying pan for vegetables
• Baking tray for roasting peppers
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups
• Colander for rinsing beans and rice
• Blender or food processor for pureeing peppers

Preparation Steps

1. Start by caramelizing about 2 tablespoons of oil and brown sugar in a pot on low to medium heat for about a minute or two.
2. Add the seasoned chicken backs to the caramelized sugar and mix well. Cover and let it cook for about 5 minutes to spring its own juices.
3. After 5 minutes, mix again and cover for another 5 minutes to let the liquid dry up.
4. Add about 2 tablespoons of tomato ketchup and 3 cups of vegetable stock to the chicken. Put in one scotch bonnet pepper and let it cook for 30 to 40 minutes on low to medium heat.
5. In a clean pot, add 1.5 cups of rinsed black-eyed beans and 6 cups of water. Add salt, thyme, and black pepper. Cover and let it boil for about 30 minutes until softened.
6. While the beans are cooking, roast 3 pointed sweet peppers in the oven for about 10 minutes. Remove seeds and blend into a puree.
7. Slice one savoy cabbage thinly, rinse, and set aside for steaming later.
8. Once the beans are cooked, remove the thyme sprigs. Add the roasted pepper puree and half a can of coconut milk to the beans.
9. Add a scotch bonnet pepper and one vegetable stock pot to the bean mixture. Let it boil for about 10 minutes.
10. Add 3 cups of well-rinsed jasmine rice to the bean mixture. Mix well, taste for salt, and adjust if needed. Cover and let it steam on low for about 15 minutes.
11. While the rice is steaming, prepare the vegetables. Add a little oil to a small frying pan, put in the sliced cabbage, and season lightly with garlic powder, black pepper, and a little salted butter. Cover and steam for 8 to 10 minutes.
12. Slice the plantains and fry in hot oil until golden brown. Remove and drain on paper towels.
13. Once everything is cooked, plate up your meal with the stewed chicken back, coconut rice, steamed vegetables, and fried plantains.

Tips

• My darlings, when making the veg, I don’t like to put too much seasoning. Keep it nice and simple with just a little garlic powder, black pepper, and salted butter.
• For the coconut milk, I use one from Lidl here in the UK. It’s made of 91% coconut milk, which makes it very creamy and not too liquid.
• When frying plantains, make sure the oil is hot enough before adding them. This will ensure they turn out nice and golden.
• Plate up the food beautifully, as we eat with our eyes first. Put all your love into it!
• If you become rich and famous, what food will you never stop eating? For me, it’s chicken back. I absolutely love it!

This meal is a perfect combination of flavours and textures. The stewed chicken back is tender and flavorful, the coconut rice is fragrant and creamy, and the sides add a perfect balance. I really hope you enjoy this recipe as much as I do.