A Taste of the Tropics: Caribbean Lunchbowl with Bajan Fried Chicken. Hailing from Barbados, this fried chicken has a distinctively Bajan (pronounced BAY-jun) flavor. What sets bajan Fried chicken apart is its irresistable combination of crispy, golden brown skin, and tender juicy meat, infused with a medley of spices and a little bit of rum that elevate it to culinary perfection. Assemble this bowl with fresh leafy greens, coconut rice, black beans in garlic, Bajan chicken, and fried plantains. Serve with a side of a beautiful Cuban Salad, pictured here!
Exploring Caribbean Cuisine
Caribbean cuisine is a vibrant tapestry of cultural influences, including African, European, and Indigenous traditions. From jerk seasoning in Jamaica to callaloo in Trinidad and Tobago, each island boasts its own unique identity, characterized by bold flavors and fresh ingredients.
At the heart of Caribbean cooking lies a reverence for locally sourced produce and spices which are artfully designed to create dishes that are both comforting and tropical. It's a cuisine that reflects the laid-back lifestyle and abundant natural beauty of the region, inviting you to slow down, savor each bite, and bask in the warmth of island hospitality.
This culinary journey celebrates the vibrant flavors of Caribbean cuisine, showcasing the iconic Bajan Fried Chicken dish as the centerpiece of a delicious lunch bowl. Let's dive in on how to make this Caribbean Lunch bowl.
HOW TO MAKE BAJAN FRIED CHICKEN
The secret to achieving that signature Bajan flavor lies in the marinade, which typically includes a blend of herbs and spices such as fresh coriander, garlic, onion, and scotch bonnet peppers. This marinade infuses the chicken with flavor and helps tenderize the meat, ensuring that each bite is succulent and bursting with Caribbean flair. A good Marinade makes a big difference and will determine the outcome of the flavor. I Marinade chicken anywhere from 2 hours to overnight in the refrigerator.
MAKING A CARIBBEAN LUNCH BOWL
To create the ultimate Caribbean Lunch bowl, start with a base of fluffy coconut rice, infused with the tropical sweetness of coconut milk. Here are my tips for the best Coconut Rice: Rinse uncooked rice with water through a fine mesh strainer. This will remove some of the excess starch. I like to use Basmati or Jasmine rice. Use full-fat coconut milk from a can for the best flavor. Also, when cooking rice it is important to bring liquids to a boil before reducing to a gentle simmer. Let rice rest for a few minutes after cooking with the lid on. Fluff the rice with a fork.
Next, add a generous portion of island-inspired vegetables such as sauteed bell peppers, onions, and black beans. Add some refreshing slices of avocado. Fried plantains cannot be missed in an authentic Caribbean dish.
Fried plantains have a crispy, caramelized texture, and have an irresistibly sweet taste. This dish is always present in Caribbean Cuisine and is enjoyed with almost every meal.
How ripe should plantains be for frying?
Determining the ideal ripeness of plantains for frying is primarily based on the changing color of its skin. Therefore, for optimal results when frying plantains, it's crucial to select a plantain with skin that has a yellow hue accompanied by dark patches. Or an entirely brown plantain. This stage represents the plantain's peak ripeness.
Assemble the Caribbean Lunch bowl:
Place a generous helping of crispy Bajan Fried Chicken atop the rice. Top with black beans, sauteed vegetables, fresh lettuce, a few avocado slices, and buttery crisp fried plantains.
Finish the dish off with a drizzle of tangy hot sauce or a sprinkle of fresh herbs for an added layer of flavor and complexity.
I served my Caribbean lunch bowl with a side of my CUBAN SALAD. This MOJITO will go great with this Caribbean-inspired dish. Enjoy!
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Recipe
CARIBBEAN LUNCH BOWL WITH BAJAN FRIED CHICKEN
Ingredients
BAJAN FRIED CHICKEN
- 3 chicken breast
- 1 yellow onion - sliced into rounds
- 2 green onions (spring onions - white and some of green part, finely minced)
- ยฝ green bell pepper - seeded and finely chopped
- 1 hot chili pepper - such as red Fresno, or jalapeรฑo, minced)
- 1 tablespoon fresh oregano - may be substituted with freeze dried)
- 1 sprig of fresh thyme - minced, or 1 teaspoon dried
- 1 cloves garlic - minced
- 1 tablespoon ketchup
- 1 tablespoon dark rum - alternatively use water
- ยฝ cup flour
- ยผ teaspoon baking powder
- ยฝ teaspoon sea salt
- ยผ teaspoon freshly ground black pepper
- 1 ยฝ vegetable oil - for frying
COCONUT RICE
- 1 ยฝ cups basmati rice
- 1 cups water
- 13 oz Coconut Milk (1 can - I like the Brand "Choakoh")
- ยฝ teaspoon salt
BLACK BEANS IN GARLIC
- 30 oz black beans (2 cans - or 3 cups cooked beans)
- 1 clove garlic minced
- 1 tablespoon butter
- salt and pepper
- 3 tablespoon white wine
- 1 tablespoon yellow onion -very finely minced
FRIED PLANTAINS
- 2 large ripe plantains - the peel turns dark when ripe. Peel and slice diagonal with about ยพ inch thickness.
- 2 tablespoon butter - alternatively use coconut oil
- 1 tablespoon brown sugar
- sprinkle lightly with cinnamon (optional)
- 2 tablespoon dark rum/or whiskey (optional)
Instructions
- Makes 4 - 6 servingsBAJAN FRIED CHICKENCombine all minced ingredients, ketchup, and rum in a large bowl. Season the chicken with a little salt and pepper. Cut into thick strips. Submerge chicken into the marinade. Cover the bowl tightly with plastic wrap, and refrigerate for 2 hours, or longer.Heat oil in frying pan until hot. Combine flour, baking powder, salt and pepper. Coat chicken pieces with the flour mixture, then fry over medium heat until cooked and golden brown on both sides, 15 to 20 minutes. Serve hot. (You can also fry the onions from the marinade in the same pan)COCONUT RICEPlace Rice, water, and coconut milk in a medium size sauce pan. Add salt. Turn the heat on to medium/high, and bring to a simmer. (the top will be foaming)Place a tight fitting lid on, then turn the heat down to medium - to medium/low. Cook for 12 to 15 minutes. Peek into the sauce pan to see if all the liquid has absorbed, and if salt needs to be adjusted to your liking.Remove from heat, and leave for 5 to 10 minutes with lid on, then fluff with fork. Rice should be nice and fluffy!BLACK BEANS IN GARLICFinely mince the garlic and onion. Add butter to a medium size sauce pan, and melt over medium heat. Add the onion, and cook onion for about 1 minute, then add the garlic. Cook another minute. Pour the beans with their liquid into the pan. Season with salt and pepper, and bring to a simmer. Once the beans are cooking, about 5 minutes in, add the white wine. Continue to cook on medium heat for another 8 to 10 minutes. No lid.FRIED PLANTAINSAdd butter to a large fry pan, medium heat. Once butter has melted, carefully place the plantain slices. Fry about 2 minutes, they should be golden brown. Then carefully flip them over to the other side, and cook for about 2 minutes. Now sprinkle them with brown sugar/ and or cinnamon. Turn the heat up to medium/high. Add a splash of rum, or whiskey. Tilt the pan, and give it a quick swirl. Just for a minute, and they are done! Of course you can leave out the alcohol if you prefer. Alcohol burns off with heat, and it is just for flavoring!ASSEMBLE INTO A BOWLPlace some lettuce leaves in the bottom of bowl. Add a scoop of rice, a scoop of beans, chicken, and some plantains. Maybe a little salsa to go with, or serve with a beautiful Cuban Salad. (Pictured here). Salad recipe is on my website www.helloani.com
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