Aruba Chicken is a traditional Aruban recipe for a classic stew of chicken and smoked pork in an onion, chilli, tomato and coconut base with sweet potatoes and green bananas. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Aruba Chicken.
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Ingredients:
2 tbsp olive oil
1 onion, sliced
1.4kg chicken, cut into serving-sized pieces
450g smoked pork rump, cut into 3cm cubes
240g tomato purée
45g freshly-grated coconut
1/2 tsp salt
crushed chilli, to taste
4 whole cloves
1 bay leaf
1/2 tsp fresh thyme
900g sweet potatoes, pared and cut into 12mm slices
2 green bananas, peeled and sliced 2cm thick
50g spring onions, sliced
Method:
Heat the oil in a heavy flame-proof casserole or Dutch oven and when hot use to fry the onion for about 6 minutes, or until golden. Remove from the pan with a slotted spoon then add the chicken to the oil (a few pieces at a time) and cook until browned on all sides. Remove the chicken pieces, add a little more oil and continue frying until all the pieces are coloured.
Set the chicken aside then return the onions to the pan along with the pork. Fry for 2 minutes then add the water, tomato purée, coconut and salt. Meanwhile, tie the chillies, cloves, bayleaf and thyme in a piece of cheesecloth. Add to the stew along with the chicken pieces. Bring to a boil then reduce to a simmer, cover and cook for 15 minutes, stirring occasionally.
Now add the sweet potatoes and return to a simmer. Continue cooking, covered, for about 35 minutes, or until the sweet potatoes are tender. Adjust the seasonings then add the banana slices and simmer, covered, for a further 5 minutes. Remove the cheesecloth containing the spices then arrange on a serving plate. Garnish with the spring onions and serve.
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