OIL DOWN RECIPE WITH CHICKEN FEET | TRINI STYLE | TRINI FLAVA

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor

Welcome to the recipe introduction, stating it's a quick and easy oil down with chicken feet.

Show the chicken feet, mentioning they can use any meat or veggie for a vegan meal.

Prepare the chicken feet with 2 pounds shown.

Add 2 tablespoons of green seasoning and 1 tablespoon of salt to the chicken feet.

Add 1 teaspoon of black pepper and 1 tablespoon of Maggi seasoning, then mix everything together.

In a larger pot, add one part coconut milk and two parts broth, mentioning the need for a bigger pot to accommodate everything.

Add hot water to the pot to help with boiling and cooking the chicken feet.

Check the pot for dried onions and garlic, stating they will be added fresh later.

Add frozen celery to the pot.

Check the oil down process, ensuring it doesn't bubble over.

Cover the pot to allow the coconut milk to cook down, checking every few minutes.

After some time, remove the cover and continue cooking, adding 1 tablespoon of salt and the scotch bonnet pepper.

Mention that the scotch bonnet is optional and that they will be using whatever ingredients they have on hand.

Add the breadfruit, cutting it into smaller pieces for cooking.

Continue cooking for about 15 minutes, checking every 3-4 minutes to ensure it doesn't stick or burn.

Discuss the texture of the food and how to cut the breadfruit into smaller pieces for serving.

Mention that they can add dumplings if desired, but they are only using breadfruit in this recipe.

Finish cooking and show the final product, emphasizing the flavors and presentation.

Cooking Techniques

Equipment Needed

Spice Level: