Jamaican Chicken Curry

Recipe Name: Jamaican Chicken Curry

Story: So, this is a new dish we tried just a few months ago this year. At a kid's birthday party, of all places lol. They served food made by a Jamaican guy, and "Jamaican Chicken Curry" was one of the dishes. It was the best curry I have ever had.

Years you've been making it: Since 2023

Author / Creator: Brad and Vilma neighbor in Bahrain

Submitted by: Vilma 

Ingredients: 

• Marinade
• • 3 lb skinless chicken thighs
  • 2 tbsp Jamaican curry powder (*see notes)
  • 1 tsp poultry seasoning
  • 1 tsp all-purpose seasoning
  • 1 tsp all-spice seed
  • 2 stalks scallions, chopped 
  • 2 sprigs fresh thyme 
  • 2 cloves garlic, minced 
  • 1/2 tsp fresh ginger, chopped
  • 1 tbsp olive oil 
  • 1/2 tsp salt
• Curry
• • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 large bell pepper, chopped 
  • 1 Scotch Bonnet pepper, chopped for a spicy version or leave whole for a less spicy version (** see notes)
  • 2 cloves garlic, chopped
  • 2 tablespoons Jamaican curry powder
  • 1 - 1 1/2 cups water
  • 1 pound yellow potatoes, peeled and diced
  • 1 large carrot, peeled and diced
  • 3 sprigs of fresh thyme
  • 1/2 tsp all-purpose seasoning
  • Salt and pepper to taste

Directions: 

1. Marinate. Cut chicken thighs into chunks, mix with all marinade ingredients and marinade from 30 minutes to overnight.
2. "Burn the curry powder." Once the marinating is done, heat the oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook for about a minute, to let the curry powder bloom. This is called "burning the curry", which is not actually burning it. 
3. Add marinated chicken and cook for 10 minutes to brown, flipping halfway through.
4. Add 1 to 1 1/2 cups of water. Add onion, thyme, salt and pepper to taste, and all-purpose seasoning. The more water you add, the more sauce you will have, but it won't be as thick. Cover and simmer for 15 minutes. 
5. Add carrot, potatoes, bell pepper, garlic, and one whole Scotch Bonnet pepper. Cover and simmer for about 10-15 minutes until veggies are softened, and the chicken is fall-off-the-bone tender and cooked through (165˚ F).
6. Serve with rice and enjoy!! 

Notes: 

* Make sure to use Jamaican curry powder as it is different from other curry powders and affects the taste. This powder has lots of turmeric - it will stain your hands, wooden spatulas. 

** If you do not like it spicy, add the Scotch Bonnet pepper whole and make sure it does not burst during cooking. I used whole Habanero pepper instead because there was no Scotch Bonnet available, and it was amazing. 

Jamaican curry powder: The person who introduced us to this recipe recommended this one from Amazon. I believe any type that says "Jamaican Curry" is fine. I watched lots of videos on YouTube, and a lot of people are recommending the Betapac brand. 

I recommend watching YouTube videos. 

This is a pretty good reference: https://www.chilipeppermadness.com/recipes/jamaican-curry-chicken/

And, these from YouTube:

https://www.youtube.com/watch?v=gq_8e3brwJA&t=584s

https://www.youtube.com/watch?v=2IdtMsQYdbo

This is an example of all-purpose seasoning. 

Slow Cooker Chicken Fajita

 

Recipe Name: Slow Cooker Chicken Fajita

Story: Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma, and of course Alexander. I did not want to spend a lot of time cooking. It is easy to make and freezes well. Brad made it during Thanksgiving week. Everyone enjoyed it. I think it will become one of our family's favorite.

Years you've been making it: Since 2020

Author / Creator: Alyssa River

Submitted by: Suzy / Mom

Ingredients: 

• 1 lb boneless skinless chicken breast
• 2 10.75 oz cans condensed cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 1 15 oz can black beans drained and rinsed
• 1.5 cups water
• 1 tsp ground cumin
• 1/2 tsp dried cilantro
• 1 cup shredded cheese

Optional toppings: Sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips.

Directions: 

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. 
   
3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings

Chicken Tortilla Soup Pressure Cooker

 

Recipe Name: Chicken Tortilla Soup

Story: I'm always in search for a good soup / stew. I have a few in my rotation now, and this is one of them.

Years you've been making it: Since 2021

Author / Creator: Feasting at Home, https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/#tasty-recipes-20510-jump-target

Submitted by: Dustin

Ingredients: 

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices (preferably fire-roasted) or 1 ½ cups diced tomatoes w/juices
• 1  small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Directions: 

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
5. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Enjoy!

For a more brothy soup, use only 1 can of beans vs. two.

STOVE TOP:  Use a big pot or dutch oven–  follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

If doubling the recipe, this will not fit in a 6  quart Instant Pot.  I recommend making in a big pot on the stove.

Notes: 

I actually make this recipe pretty as written. I like to make this with both black beans and corn and I use probably a bit more of the seasonings (cumin, chili powder, and dried oregano) because I like it to be pretty flavorful. I make this in my pressure cooker (instant pot), I have not tried it on the stove top.

Pressure Cooker "Colombian" Chicken Stew

Recipe Name: Pressure Cooker "Colombian" Chicken Stew

Story: I love all things pressure cooker, and this is one of my go to recipes.  It is simple and packed with flavor.

Years you've been making it: Probably since 2015 or so

Author / Creator: Serious Eats
https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe

Submitted by: Dustin

Ingredients: (with my modifications)

• 1 package of thighs (4 thighs), 2 lbs
• 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
• 1 tbls Gochujang
• 3 garlic cloves
• 1/2 cup white wine
• 1 tbls rice vinegar
• 1.5 tbls light soy sauce
• 2 bay leaves
• 1.5 lbs Yukon Gold potatoes, cut into 1- to 2-inch chunks (I don't peel them, but that is a personal preference)
• 1.25 lbs Roma tomatoes, quartered, seeds removed
• Kosher salt and freshly ground black pepper (roughly 1 tsp each)

Directions: 

1. Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Notes: 

1. The original recipe didn't use things like the white wine, soy sauce, or gochujang, but I wanted to make it richer / spice it up.  The gochujang is really important, but how much you use is personal preference. It adds this excellent depth of flavor and touch of spice.
2. The original recipe also calls for just tossing everything in and cooking it.  I have found a better result by browning the chicken first, then deglazing with the white wine and then adding the vinegar, soy sauce, and gochujang to mix until well incorporated.
3. Careful to not add too much salt, because it has soy sauce it already has some salt to begin with.

Slow Cooker Chicken Fajita

 Slow Cooker Chicken Fajita

Story:  Kristy sent this to me. I was looking for recipes that could be made ahead of time. I was preparing for a trip to the mountains to meet with Brad, Vilma and of course Alexander. I did not want to spend a lot of time cooking.  It is easy to make and freezes well. Brad made it during Thanksgiving week.  Everyone enjoyed it. I think it will become one of our family’s favorite.

Years you’ve been making it:  1 yr-2020

Author Alyssa River

Submitted by:  Suzy/Mom

Ingredients

• 1lb boneless skinless chicken breast
• 2   10.75 oz. cans condensed cream of chicken soup
• 1 cup salsa 
• 2 cups frozen corn
• 1 15 oz. can black beans drained and rinsed
• 1 and 1/2 cups water
• 1 tsp ground cumin
• ½ tsp dried cilantro
• 1 cup shredded cheese

Optional toppings

Sour cream,  Diced tomatoes, Green onions

Cilantro, Lettuce, Diced avocado, Tortilla strips

Directions

1. Spray slow cooker with cooking spray. Add chicken to the bottom of the slow cooker. In a medium sized mixing bowl. Mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
2. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes.
3. Serve with your favorite toppings
4. I went on line to look for a  picture and apparently this is a very favorite recipe, but it also showed you can add a variety of peppers such as yellow, orange , red or whatever your preference.  Or you can serve these on the side.

Turkey or Chicken Stock

Recipe Name: Turkey or Chicken Stock

Story: Over the years I have been making homemade stock / broth with left over bones. It is 100x better than anything you can buy from a store, and is very easy to make.

Years you've been making it: Since 2010 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

			notes
Turkey / Chicken Bones			Bones from 1 chicken, or a whole turkey will make 2 batches
Carrots	2	ea
Celery	2	ea
Onion	1	ea
Bay Leaves	2	ea
Whole Black Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Whole White Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Salt	1	tbls
Thyme	6	sprigs
Parsley	6	sprigs
Garlic	2	cloves
Water	10	cups

Directions: 

1. Pressure cook for 75 mins (alternatively you can slowly simmer for 3-4 hours, but that's a pain)
2. Strain through fine mesh strainer
3. Cool down (in sink full of cold water), for 15-30 minutes
4. Distribute into freezer safe ball jars

Chicken Cacciatore

Recipe Name: Chicken Cacciatore

Story: For years my sons have been giving me cook books from Williams-Sonoma.  This is one of my favorite, although it is fairly time consuming.  I have also seen some recipes similar to this that can be cooked in a crock pot.

Years you've been making it: Not sure but at least 10 years

Author / Creator: Williams - Sonoma

Submitted by: Suzy / Mom

Ingredients: 

• 1 chicken patted dry and cut into serving pieces (I usually just use chicken thighs)
• salt and pepper
• 2 Tbls olive oil
• 1 yellow onion, chopped
• 1 yellow bell pepper seeded and chopped
• 10 oz. cremini or white button mushroom brushed and clean.  I also like sliced portobello mushrooms
• 1 clove garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 cup hearty red wine
• 1 can (28 oz) diced tomatoes
• 1 cup polenta cooked (I more often use rice but both are good.)

Directions: 

1. Season chicken with salt and pepper.  Saute until brown about 10 mins then set aside.
2. Pour off about 2 Tbls of fat or add some oil and heat to medium heat.  Add onion, bell pepper and cook uncovered, stirring occasional until softened, about 5 minutes.
3. Add the fresh mushrooms and garlic, cook, stirring occasionally until the mushrooms are tender, about 6 minutes.  Stir in the basil, oregano, and red pepper flakes.
4. Add the red wine, raise the heat to high, and bring to a boil.  Cook uncovered until the wine is reduced by half, about 5 minutes.  Stir in the tomatoes.  Bring to a boil.
5. Return the chicken to the pan and cover tightly.
6. Reduce the heat to medium-low and simmer until the chicken shows no sign of pink when cut near the bone, about 30 mintes.
7. Transfer the chicken to a serving platter and cover loosely with aluminum foil to keep warm
8. Bring the sauce to a boil and cook, uncovered until it thickens, 3-5 minutes.
9. Pour over chicken and serve immediately over the rice or polenta.

Chicken Marsala

Name:    Chicken Marsala 

Story:     from a recipe online from www.onceuponachef.com/recipes/chicken-marsala.html with                         modifications.

Years making it:  Began in 2020  

Author / Creator:  stated Jenn Segal started in 2017

Submitted by:     Chuck Whittier 

Ingredients:   

• large handful of porcini or mixed dried mushrooms. I was only able to locate them online thru Amazon.  Available in larger cities.
• 1 pound boneless skinless chicken breasts, pounded ¼-inch thick, and dried with paper towels
• 6 tablespoons all-purpose flour
• Salt
• 4 tablespoons butter
• Freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1 (8-oz) package pre-sliced bella or button mushrooms
• 1/2 cup finely chopped onions
• 5 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup dry Marsala wine
• 3/4 cup heavy cream
• 2 teaspoons chopped fresh thyme
• 2 tablespoons chopped fresh Italian parsley

Directions:  

1. In a small sauce pan, heat 1 1/2 cups chicken broth and dried porcini mushrooms and simmer at low bubble to reconstitute the mushrooms and reduce the liquid to less than 1 cup.
2. Place the flour, 1 teaspoon salt, 3 teaspoons garlic powder and 1 teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.
3. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
4. Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.
5. keep just below a boil.
6. Serves  6.

Pressure Cooker Chicken Curry

Recipe Name: Pressure Cooker Chicken Curry

Years you've been making it: For a few years

Submitted by: Suzy

Ingredients: 

• 2 lbs chicken breast or thighs
• 16 oz canned coconut milk
• 16 oz canned tomato sauce
• 6 oz can tomato paste
• 2 cloves garlic, minced
• 1 cup onion, chopped or 1/4 cup dry minced onion
• 2 tbsp curry powder
• 3 tbsp honey
• 1 tsp salt

Directions: 

1. Combine all of the ingredients, except for the chicken, in the Instant Pot and stir to combine.
2. Add the chicken.  Close and lock the lid
3. Select the Manual setting and set the cooking time for 15 minutes at High pressure.
4. Once cooking is complete, let the pressure Release Naturally for 15 minutes.  Release any remaining steam manually.
5. Open the lid and gently stir.
6. Serve with cooked rice, potato or peas.

Chicken Chop Suey

Recipe Name:  Chicken Chop Suey

Story:  Please add a comment below if you have a story / memory of this recipe.

Years you've been making it:  Unknown

Author / Creator:  Patricia, Mom, Maka, Grandma

Submitted by:  Dustin

Ingredients:  

• 6 spring onions, 1 in slice white, 1 in diagonal green
• 1 Tbls grated ginger
• 2 cloves garlic minced
• 1 large onion sliced - halve first before slicing
• 1 small green pepper sliced
• 4 mushrooms - quartered
• 1 pimento
• 5 oz water chestnuts
• 5 oz bamboo shoots
• 2 cups chicken stock
• 3 Tbls low sodium soy sauce
• 2 Tbls corn starch
• 1/4 cup peas
• 2 cups bean sprouts
• 2 chicken breasts

Directions:  

1. Very quickly stir fry white of onion, garlic, and ginger - 1 minute, remove and save
2. Stir fry chicken 2 min
3. Then add regular onion, pepper, pimento, tops of green onion, onion mixture, water chestnuts, bamboo shoots, mushrooms, bean sprouts, peas
4. Add stock with soy sauce and cornstarch

Notes:  

This recipe was by request from a comment on the handwritten post linked below.  If you have other recipes you would like posted, please comment / let me know!  Also, if you have a memory of a recipe that isn't in the list, please let me know and I will see if I can find it, there were many recipes that were print outs and not handwritten.  Thanks!

https://heritagesoup.blogspot.com/2019/12/patricia-bisset-handwritten-recipes.html

Riff on Coq au Vin

Recipe Name: Riff on Coq au Vin

Story:
I call this a “riff” because it is more a process than a recipe, to be adjusted as I go along.  It is also easier and less time consuming that the traditional coq au vin, but retains much of the same flavor.  I don’t have amounts in this recipe, but typically for six people start with a package of chicken thighs and a package of chicken breasts (both bone in and with skin)

Author / Creator: Kristy

Submitted by: Kristy

Ingredients:
Bacon
Chicken Thighs and Breasts (bone in, skin on)
Onion
Garlic
Celery
Mushrooms (optional)
Flour (several Tbls)
White wine (sauvignon blanc)
Chicken Stock (1cup wine to 3 cups stock)
Potatoes
Carrots
Thyme
Tarragon
Salt and Pepper

Directions:
Brown several strips of good quality bacon, save the crisped bacon for end of recipe.

Brown the chicken in bacon fat. This is probably the most important part – make sure the chicken is well browned and there are chicken bits in the bottom of the pan (aka “fond”).

Take out chicken, then sauté onions, garlic, celery.  If using mushrooms you can brown them next.

Sprinkle several tablespoons of flour over veggies (I have started to use Wondra so it does not clump as much).  Add white wine (sauvignon blanc works well) and good quality chicken stock slowly (you will want enough to pretty much cover the chicken and veggies.  I use a proportion of approx. 1 cup wine to 3 cups stock).

Let thicken a little, then put chicken back in.  Add potatoes (I use small new potatoes cut in half or quarters depending on size) and carrots (cut to bite size), some salt, pepper and thyme and tarragon.

Cook for about an hour to 1 1/2 hours until veggies are almost soft.
Enjoy!

Notes: Sometimes I spoon this over brown rice, particularly if I am low on potatoes.

Easy Pressure Cooker Green Chili With Chicken Recipe

Recipe Name: Easy Pressure Cooker Green Chili With Chicken Recipe

Story:
I love my pressure cooker (Instant Pot).  I use it at least once a week to make a quick and hearty meal.  This is one of my favorite go to recipes.  It is incredibly easy and is a comforting stew.

Years you've been making it: Since 2016

Author / Creator:
https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

Submitted by: Dustin

Ingredients:
3 pounds bone-in skin-on chicken thighs and drumsticks
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
Fresh corn tortillas and lime wedges, for serving

Directions:
1.
Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

2.
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Notes:

Surprisingly this recipe doesn't need any added liquid.  That's because the vegetables and chicken release enough liquid to bring the pressure cooker up to temperature.

I'm not a huge fan of fish sauce, so I usually reduce the fish sauce to a few dashes or sometimes leave it out all together.