6 chicken breasts
(cook as per instructions and cut into ½ inch portions)
1 teaspoon of seasoning
(Use complete season or what you like)
3 Tablespoons of
¼ cup of
1 small onion (chopped)
2 teaspoons of powdered
1 Tablespoon of
½ cup of
1 bay leaf
2 teaspoons of fresh
Salt and ground
pepper to taste.
Prepare a hot frying
pan for frying the chicken breast. Place 2 Tablespoons of corn oil In the
frying pan over a medium to high flame.
Coat or Dress the
chicken breast with powdered seasoning (not bread-crumbs). You can
use Maggi complete seasoning, Adobo or similar powdered “all season”.
Fry the chicken
breasts for about 3 minutes each side. Add ½ cup of water
and the ½ chicken broth cube by breaking it into a powder with your
fingers over the pan. Place a lid over you pan and cook on a low to medium
flame for an additional 8 minutes. Turn off and remove chicken breasts
(save the broth or liquid contents that is in the pan for later use).
You may want to place the chicken on a paper towel covered plate to drain
off the oil. Cut the breasts into portions or ½ inch cubes
In a new frying
pan add the other Tablespoon of Corn oil and place over a low flame.
Fry the chopped
onions for 2 to 3 minutes. Now add the curry, thyme, oregano and
the liquid you have reserved from when you fried the chicken breasts.
Also add an additional ¾ cup of water, red wine and 1 teaspoon of
fresh lime-juice. Cook or simmer on a low flame for a few minutes,
sufficient to blend and integrate everything in the pan and evaporate some
of the water. Turn off and allow to cool down.
In a mixing bowl,
add the ½ cup of mayonnaise, 1 teaspoon of lime juice, raisins and
salt & pepper to taste.
Strain off the liquid
from the frying pan. If it is more than ½ cup, then use about ½
cup only. Add this broth or liquid to the mayonnaise mixture in your bowl
(just the broth and not the onions). Add your chicken to the bowl containing
the mayonnaise-raisins and toss together with the other ingredients.
Your crazy Dominican
chicken is ready.
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