Junkanoo Chicken and Rice

Junkanoo Chicken And Rice Recipe

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Vickie Parks

By
@Northwestgal

Junkanoo is an important element of Bahamian culture. An exact history is unclear but is thought to be named for a slave named John Canoe. It dates back several centuries when slaves on plantations in the Bahamas wore masks to avoid being identified when celebrating Christmas and New Years. After emancipation, the tradition continued but with more formal and elaborate community festivals held across the Bahamas on Dec 26 and Jan. 1. It usually includes food, local crafts, children performing skits, and street parades featuring indigenous music, dancing and colorful festival costumes and masks.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
15 Min
Cook:
30 Min
Method:
Saute

Ingredients

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  • 2 pkg
    yellow rice mix (such as mahatma brand)
  • ·
    tomato juice (for preparing rice)
  • 1 stalk(s)
    celery, diced
  • 1 medium
    yellow or red sweet pepper, cut into strips
  • 2 Tbsp
    vegetable oil
  • 1 small
    onion, sliced
  • 2 medium
    zucchinis, sliced
  • 1/2 c
    sliced fresh mushrooms
  • 1 1/4 c
    chicken broth
  • 1/2 tsp
    soy sauce
  • 1/2 tsp
    ground ginger
  • 2 Tbsp
    cornstarch
  • 2 c
    cooked chicken breast, cubed

How to Make Junkanoo Chicken and Rice

Step-by-Step

  1. Prepare rice as directed on package, except use tomato juice in place of water, and add celery and peppers.
  2. In a large skillet, heat oil and sauté onions, zucchinis and mushrooms.
  3. In a separate bowl, whisk together chicken broth, soy sauce, ginger and cornstarch, then add to skillet with the other ingredients. Cook over low heat until it comes to a boil and thickens, stirring frequently. Add chicken and stir gently until hot.
  4. Serve this on a bed of the cooked yellow rice.

Printable Recipe Card

About Junkanoo Chicken and Rice

Course/Dish: Chicken
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Heirloom
Hashtags: #Bahamas, #bahamian




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