Caribbean Curried Chicken

  Chicken & Turkey

Having grown up in the Virgin Islands, I've eaten my fair share of authentic curried chicken. This recipe hits the mark with big, bold flavors. It's delicious served over rice.

Caribbean Curried Chicken

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings.

Ingredients

  • 1 tablespoon Madras curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 8 boneless skinless chicken thighs (about 4 ounces each)
  • 1 medium onion, thinly sliced
  • 1-1/2 cups Goya mojo criollo marinade, well-shaken
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • Hot cooked rice, green onions and fresh cilantro leaves, optional

Instructions

  • 1. Combine curry powder, garlic powder and pepper; sprinkle over chicken, pressing to help it adhere. Place chicken in a 3-qt. slow cooker. Sprinkle with onion. Carefully pour mojo criollo marinade along the sides of slow cooker, avoiding chicken to keep coating intact. Cook, covered, on low until a thermometer reads 170°, 4-6 hours. Remove chicken; keep warm.
  • 2. Pour cooking juices from slow cooker into a measuring cup; skim fat. In a large saucepan, heat oil over medium heat; whisk in flour until smooth. Gradually whisk in cooking juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat; add chicken and simmer about 5 minutes. If desired, serve with rice, green onions and cilantro.
  • 3.
  • 4.

Nutrition Facts

1 chicken thigh with 6 tablespoons sauce: 249 calories, 13g fat (3g saturated fat), 76mg cholesterol, 514mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 22g protein.
Diabetic Exchanges:
3 lean meat, 1 fat.

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