Curacao Chicken

  • Yield 10 servings


2 teaspoons allspice powder
2 teaspoons cinnamon
2 teaspoons dried thyme
1/2 teaspoon nutmeg
4 teaspoons brown sugar
5 garlic cloves, peeled
2 tablespoons finely chopped onion
4 tablespoons tamarind paste
2 tablespoons lemon juice
2 hot chilies
4 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons pepper
10 chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper
2 garlic cloves
1 teaspoon finely chopped fresh hot chile pepper
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon brown sugar
1 (16-ounce) can tomato sauce
Salt and pepper
2 tablespoons chopped green onions


  1. To prepare marinade, combine all ingredients in a blender and mix well.
  2. Place chicken and marinade in zip-top plastic bag. Seal and rub marinade into the chicken. Refrigerate at least 30 minutes or up to 4 hours.
  3. Remove chicken from marinade, allowing excess to drip away. Heat 2 tablespoons olive oil in a heavy saute pan over medium-high heat and fry chicken in a single layer (working in batches) until all of the chicken pieces are golden brown. Reserve in a warm place.
  4. To prepare sauce, heat 2 tablespoons olive oil in a clean frying pan, and saute onion, bell pepper, garlic and chile pepper about 5 minutes, or until onion is translucent.
  5. Add cinnamon, allspice and brown sugar and cook 2 minutes.
  6. Add tomato sauce and cook 5 minutes. Taste and add salt and pepper as needed. Return chicken to pan, glazing the pieces with the sauce as they re-warm. Serve with rice, garnishing with chopped green onion.

Recipe adapted from Angelica’s Kitchen on the island of Curacao (



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