Callaloo season rice recipe and stew chicken back

chicken back

🥗Healthier: chicken thighs

💰Cheaper: chicken wings

Chicken thighs are often more flavorful and can be cheaper than chicken back.

callaloo

🥗Healthier: spinach

💰Cheaper: kale

Spinach is widely available and can mimic the texture of callaloo.

Clean the chicken back by removing bloody areas and excess fat; cut off the end of the tail.

Rinse the chicken back with lemon and vinegar.

Season the chicken back with all-purpose seasoning, cayenne pepper, and black pepper; massage the seasoning in and add a little browning.

Heat a little vegetable oil in a Dutch pot over medium to high heat; sear the chicken back for about 5 minutes, stirring occasionally.

Blend scallion, garlic, and pepper together; add this mixture to the pot along with pimento seeds and chocho.

Cover the pot and let it cook while preparing the chocho; peel and cube the chocho.

Add the chocho, scotch bonnet pepper, thyme, and pimento to the pot; reduce heat to low and allow to cook slowly, adding water if needed.

After the liquid reduces, add butter beans to the pot; increase heat to medium to high to absorb the chicken gravy.

For the rice, sauté scallion and onion in a separate pan; add scotch bonnet pepper and thyme.

Add defrosted callaloo to the pan and cook halfway through; season with any preferred seasoning.

Strain coconut milk and add it to the callaloo along with a little water, scotch bonnet pepper, and thyme; bring to a boil.

Add a pinch of salt and then the rice once boiling; reduce heat and allow to cook slowly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary