I am so thrilled to share this recipe with you! Voodoo Chicken is a dish that’s rich in flavor, history, and culture. Originally from the regions of the Caribbean, Voodoo Chicken is a delightful combination of tangy, spicy, and savory flavors, that are sure to tickle your tastebuds. This dish is not just about the taste, it’s about an experience, a culinary journey if you will. With its roots in Afro-Caribbean culture, the name ‘Voodoo Chicken’ itself adds a dash of mystery and intrigue to your dinner table. What I absolutely love about this recipe is its simplicity. The ingredients are basic pantry staples, yet when they come together, they create a symphony of flavors. The key to this dish lies in the marinade. A blend of vinegar, soy sauce, onions, garlic, and pepper, this marinade is what gives the Voodoo Chicken its distinct tanginess. The chicken is marinated overnight to allow these flavors to seep in, making every bite succulent and flavorful. Next comes the baking process. The chicken is first coated with a mix of mustard and ketchup and then baked. The result is a beautifully caramelized exterior that’s just divine. To finish, the chicken is baked a second time with a final coating of the marinade, mustard, ketchup, and milk. The final result is a dish that’s tangy, slightly sweet, and utterly delicious. So why do I love this recipe so much? It’s simple, it’s easy, and it’s incredibly flavorful. It’s a dish that’s sure to impress at dinner parties, but it’s also simple enough to make for a weeknight dinner. Plus, it’s a fantastic way to experience a little bit of Caribbean culture right at home. So without further ado, let’s dive in and get cooking!
Ingredients
- 2 1/2 lb. chicken pieces
- 2 c. white vinegar
- 2 Tbsp. soy sauce
- 1 large onion, sliced
- 4 cloves garlic, peeled and left whole
- 1/2 tsp. black pepper
- 4 Tbsp. Dijon mustard
- 6 Tbsp. ketchup
- 2 Tbsp. milk
Baking Instructions
- Mix together vinegar, soy sauce, onions, garlic and pepper. Add chicken and marinate overnight.
- Remove chicken.
- Combine mustard and ketchup; coat chicken pieces well.
- Bake chicken, skin side down, for 30 minutes.
- Turn chicken pieces over.
- Mix together remaining mustard and ketchup, coating mix, milk and remaining marinade.
- Pour over chicken pieces and bake an additional 45 minutes.
- Serve over rice.
- Baking temperature is 350°.
- Baking time is 1 hour and 15 minutes total.
Calorie: 600
Total cooking time: 1 hour and 15 minutes
Difficulty level: Easy
The Epic Tale Of Voodoo Chicken
Hello there, my fellow foodies! Let me spill the beans on a little-known culinary secret: Voodoo Chicken. Yes, you heard that right – Voodoo Chicken! This dish is so good it might as well be magic. And today, we’re going to be the sorcerers in the kitchen. So, grab your wand (or spatula) and let’s get started.
The Gathering of Ingredients
First things first, we need to summon our ingredients. For this mystical dish, we require 2 1/2 lbs of chicken pieces, 2 cups of white vinegar, 2 tablespoons of soy sauce, one large onion sliced (not diced, not chopped, but sliced, folks), four cloves of peeled garlic (and left whole, we’re not savages), 1/2 teaspoon of black pepper, 4 tablespoons of Dijon mustard, 6 tablespoons of ketchup (the magical sauce of the gods), and 2 tablespoons of milk.
Now, I know what you’re thinking: “Vinegar? Soy sauce? Mustard? Ketchup? Milk? Are you sure this isn’t a shopping list for a sandwich shop?” But trust me, my friends, it’s all part of the magic.
The Hocus Pocus Marination
Now, onto the actual spell-casting… I mean cooking! Mix together your white vinegar, soy sauce, onions, garlic, and black pepper. This concoction is going to give our chicken pieces a flavor that’ll make your taste buds do a happy dance. Add the chicken and let it marinate overnight. Don’t rush it – good things come to those who wait!
The Transformation of the Chicken
The next day, remove your chicken from the fridge, and let’s move on to the next step. It’s time to introduce our chicken to its new best friends, mustard, and ketchup. Coat those chicken pieces well, because a well-dressed chicken is a happy chicken! Once your chicken is looking snazzy, it’s time to put it in the oven, skin side down, for 30 minutes at 350°.
The Flip and the Final Touches
Now, here comes the fun part – flipping the chicken pieces over. This is not the time to be a chicken (pun absolutely intended). After you’ve successfully flipped the chicken, mix together your remaining mustard, ketchup, the coating mix, milk and remaining marinade. Pour this over your chicken pieces like you’re blessing them with holy water.
The Waiting Game and Final Reveal
Bake your chicken for an additional 45 minutes. Yes, I know, waiting is the hardest part. But remember, Rome wasn’t built in a day, and neither is voodoo chicken. Once it’s done, serve it over rice and voila! You’ve just created your first Voodoo Chicken.
The Taste Test
Now, for the moment of truth – the taste test. Let me tell you, my friends, the first bite of this Voodoo Chicken is a revelation. The tangy mustard, the sweet ketchup, the bite of vinegar, the hint of soy sauce, the crunch of onion, and the creaminess of milk, all come together to create a symphony of flavors that’s nothing short of magic. You’ll be left wondering if you’ve really cooked this or if it’s some sort of kitchen witchcraft.
And there you have it, folks! The epic tale of the Voodoo Chicken. Give it a go, and remember, the magic is in the cooking! Happy cooking, my fellow sorcerers (I mean, chefs)!
