Fowl Down-in-Rice

Name: Fowl Down-in-Rice
Yield: Serves 6 to 8
Cuisine: Barbados
Ingredients: ½ teaspoon thyme; ¾ pint chicken stock; 2 or 3 sprigs parsley; ¾ lb. rice; 4 tablespoons lime, or lemon, juice; 5½-4 lb. chicken, cut into serving pieces; 2 medium onions, thinly sliced; Bay leaf; 2 medium tomatoes, sliced; 1 teaspoon salt; Salt, freshly ground pepper to taste; 1½ oz. butter; 1 teaspoon dry mustard

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This is an Arroz con Polio (Chicken with Rice) that has wandered into English-speaking territory and changed its character somewhat en route. It is quite astonishingly good.

Ingredients

5½-4 lb. chicken, cut into serving pieces
4 tablespoons lime, or lemon, juice

Americas
Barbados
Main course
Gluten-free
Caribbean

Method

Season the chicken pieces with the salt and 2 tablespoons of the lime or lemon juice and allow to stand at room temperature for 1 hour. Transfer to a heavy casserole, earthenware* if possible. Drain and discard the marinade. Add the chicken stock, bring to a si