Caribbean Creole Sauce for Any Meat

By Bethany Wilkes | October 1, 2015
This summer I got the privilege of going to the Caribbean on a vacation with some friends. On the trip, we ate at this local beach restaurant and the food was incredible! It is best served with rice to soak up the sauce, or if you really want to do in Caribbean fashion, cook up some plantains to go with! They call it Mofongo.
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Caribbean Creole Sauce for Any Meat
 
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Ingredients
  • 2 TBS coconut oil or olive oil (if you want a touch of coconut flavor, use that)
  • ½ onion
  • 3 stalks of celery
  • ½ pepper
  • 4 cloves garlic minced
  • 3 sprigs of thyme
  • 2 scallions
  • 2 TBS oregano
  • 1 TBS cayenne pepper
  • 2 bay leaves
  • 1 TBS worchestire sauce
  • 1 TBS apple cider vinegar
  • 1 cup chicken stock or chicken broth
  • 1 can tomato sauce
  • 1 can diced tomato
  • 2 lbs of chicken
  • 1 handful of parsley
Instructions
  1. In a deep skillet over medium heat, heat one tablespoon of coconut oil or olive oil and saute the white onion, green pepper, celery, and garlic for about 4 minutes.
  2. Add in the tomato sauce, diced tomatoes, green onion, chicken stock, red wine vinegar, worchestire sauce and seasonings.
  3. Add cubed chicken and cover. Cook until tender and cooked through. If you have already cooked chicken, just add to the sauce and warm uncovered. It works great with cooked shredded meat also.
  4. Add parsley at the end

 

Ingredients

  • 1/2 onion
  • 3 stalks of celery
  • 1/2 pepper
  • 4 cloves garlic minced
  • 3 sprigs of thyme
  • 2 scallions
  • 2 TBS oregano
  • 1 TBS cayenne pepper
  • 2 bay leaves
  • 1 TBS worschestire sauce
  • 1 TBS apple cider vinegar
  • 1 cup chicken stock or chicken broth
  • 1 can tomato sauce
  • 1 can diced tomato
  • 1-2 lbs of chicken
  • 1 handful of parsley
 Instructions
  1. In a deep skillet over medium heat, heat one tablespoon of coconut oil or olive oil and saute the white onion, green pepper, celery, and garlic for about 4 minutes.
  2. Add in the tomato sauce, diced tomatoes, green onion, chicken stock, red wine vinegar, worchestire sauce and seasonings.
  3. Add cubed chicken. Cook until tender and cooked through. If you have already cooked chicken, just add to the sauce and warm uncovered. It works great with cooked shredded meat also.
  4. Add parsley to garnish at the end.
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