1/2 cup garlic oil (olive oil simmered over low heat with garlic cloves)
3–4 lbs. whole chicken, cut into quarters
1 tablespoon white vinegar
1 cup Italian salad dressing
1/4 cup Raquel’s Seasoned Salt, recipe follows
1 lemongrass stalk
1 medium sweet onion, sliced
2 cups diced tomatoes
1/2 cup ketchup
1 cup pineapple soda
2 cups chicken stock, heated
1 bay leaf
1 tablespoon Worcestershire sauce
1 teaspoon browning
1 Scotch bonnet pepper, finely diced
1 carrot, cut into 1/4-inch pieces diagonally
1 red bell pepper, julienned
1/2 each yellow and orange bell pepper, julienned
1 cup coconut cream
Salt and pepper to taste
Cooked jasmine rice
1 cup green vinaigrette , recipe follows
1/4 bunch chives
1 tablespoon chopped Italian parsley leaves
1 teaspoon fresh thyme leaves
1/4 bunch fresh chadon beni
2 cloves garlic, smashed
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
Pinch of salt
Freshly ground black pepper
Raquel's Seasoned Salt
2 tablespoons fine sea salt
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
Rinse chicken in a large bowl with cold water and 1 tablespoon white vinegar. Pat dry with paper towels.
In a large bowl, add chicken, pour salad dressing over and season with seasoned salt.
In a large skillet, heat 1/2 cup of the garlic oil over medium-high heat. Add chicken parts and brown on both sides, about 3 minutes per side. Set aside on a plate.
In a wide-bottom 6-quart (6 L) pot, heat 3 tablespoons of the reserved garlic oil over medium heat.
Remove tough outer layers from lemongrass stalk and discard. Dice lemongrass and add to oil with onion and cook, stirring occasionally, for 3 minutes.
Add tomatoes and cook for 3 minutes more. Add ketchup and pineapple soda and stir. Add hot stock and bring to a boil.
Stir in bay leaf, Worcestershire sauce, browning, Scotch bonnet pepper and bring to a boil. Add chicken. Reduce heat to medium, cover with a lid that is slightly ajar, and cook for 25 minutes.
Add bell peppers and coconut cream. Adjust seasoning and cook for 15 more minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C). Serve over rice. Drizzle green vinaigrette over GoomBay Chicken.
In the bowl of a food processor, combine all ingredients (except oil, salt and pepper) and puree.
Gradually add oil, then add a pinch of salt and pepper to taste.
Raquel’s Seasoned Salt
Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.