chris de la rosa

Yet another classic recipe from my childhood days growing up on the islands. Curry-Stewed Chicken with Pigeon peas (which were freshly picked / shelled) and potato, which was usually made when mom didn’t have a lot of chicken and needed to feed everyone.

You’ll Need…

3 lbs Chicken thighs (skin and fat removed)
1 1/2 tablespoon Caribbean Green Seasoning
1 1/2 tablespoon curry powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 medium onion (diced)
1 medium tomato (diced)
4 Wiri Wiri peppers
6 cloves garlic + 1 tablespoon grated ginger
4 medium potato (1/4s)
1 can Pigeon peas (about 1 1/2 cups – rinsed)
4 cups water
2 tablespoon chopped parsely

Note! Feel free to use any spicy pepper and in the amounts you can handle, especially if you cannot source the wiri wiri peppers. The spicy pepper is optional. Please watch the video below to follow along, especially when it comes to ‘browning’ the chicken which can be a bit tricky.

Season the chicken with the salt, black pepper, Caribbean Green Seasoning, tomato, onion and curry powder. Mix well and if you have time, allow it to marinate for a couple hours or over-night.

Heat a heavy deep pot on a high heat, add the oil followed by the brown sugar (watch the video below) and stir. The sugar will melt, go frothy and then a deep caramel color. At this point, add the seasoned chicken to the pot and stir well to coat. If the melted sugar goes black, STOP! Allow the pot to cool completely, wash, dry and start over, or you’ll end up with BITTER tasting chicken.

Turn the heat down to medium and cover the pot. It will come up to a boil and in doing so natural juices from the chicken will sprout. Cook for 4-5 minutes with the lid on.

You may peel your potatoes at this point and give the can of pigeon peas a rinse with cool water.

In the same bowl where you seasoned/marinated the chicken, swish around the 4 cups or water to pick up any remaining marinade in the bowl – set aside.

Remove the lid off the pot, turn up the heat and burn off the liquid. This will intensify the color and flavor of the curry-stew. Once the liquid is gone, add the potato, garlic, pigeon peas, wiri wiri peppers, grated ginger and water. Stir will.. scrape the bottom of the pot as well. Bring to a boil.

Depending on the size of the chicken thigh you use and how large the potato pieces are, it will take between 15 and 20 minutes to be cooked thoroughly. I cooked it with the lid on but slightly ajar and on a medium/low flame. Here is where you will decided on a few things. Taste and adjust the salt to your liking and continue cooking to thicken the gravy so it’s not too runny (unless you strangely enjoy thin gravy). In this case, I cooked it for a further 5 minutes with the lid off. I also used the back of the cooking spoon to crush some pieces of the potato to help thicken the gravy.

Do keep in mind that after you turn off the stove it will further thicken as it cools (residual heat from the pot). Toss in the chopped parsley and you’re done. A classic Caribbean dish (Trinidad and Tobago), usually served with roti or rice. You’ll notice that I posted this recipe under “Gluten Free”, but it’s important that you go through the full list of ingredients to make sure they meet with your specific Gluten Free dietary needs. (Read the label of the curry powder you use, some contain fillers).

Side Dishes

Coleslaw.

May 27, 2025June 19, 2023Leave a Comment

While not my choice for a side to Pealu as with many people, I do enjoy coleslaw during BBQ season, especially with spicy Jerk Chicken or Pork. Crunchy, tangy with a slight sweetness, and the creamy overall consistency is perfect to tame down or add balance to the heat from fiery dishes.

You’ll Need…

1/2 medium cabbage (shredded)
1 large carrot (grated)
1/2 medium red onion (sliced thin)
1 medium apple (julienne)
2 stalks celery (grated)
1/2 teaspoon salt
1 cup Miracle Whip
1/4 teaspoon black pepper
1 teaspoon dijon mustard
1/2 teaspoon dry mustard powder
2 tablespoon red wine vinegar
1 teaspoon sugar

Note! Please watch the video below to follow along and to understand why I used Miracle Whip instead of traditional mayo.

I like to thinly slice the cabbage but you can chop to any size/thickness you like. Now add the salt to the cabbage and mix well. Allow the salt to sit with cabbage for about 15-20 minutes before continuing. This allows the salt to pull out some moisture from the cabbage (you can squeeze dry) and in so doing, remove any bitter taste some cabbage tend to have and I also find that it makes for a more crunchy cabbage. Prep the other ingredients during this time. I did add 1/2 lemon (juice) on the apple to prevent it from going discolored.

For the dressing… combine the black pepper, Miracle Whip, mustards, sugar and vinegar. If you have celery seeds or salt, a tiny bit will add a lovely flavor to the dressing. Mix it really well.

Combine everything with a good mixing and you’re done. Yea it’s that simple.

Chill before serving. This coleslaw can be made a day or two in advance, but do give it a good mix before serving as the dressing may settle while in the fridge.

Desserts

Cheater’s Pineapple Upside Down Cake.

July 27, 2023June 15, 2023Leave a Comment

When you’re in the mood (as was I) for a delicious slice of Pineapple Upside Down Cake but you dislike baking (too precise for my liking) nor do you have the time to make one from scratch, you reach for a boxed cake mix and get busy in the kitchen. Do you enjoy your Pineapple Upside Down Cake warm as I do?

You’ll Need…

1 boxed cake mix
Ingredients mentioned on the package
2 tablespoon golden brown sugar
15-20 maraschino cherries
2 can pineapple slices
pineapple juice from the can
2-3 tablespoon melted butter

Notes! The cake mix I opted for said to use 1 cup of water, however I replaced that with the pineapple juice/syrup from the can the slices came in (1 cup). In the video below I explained a few things to help get the perfect cake. Including how to adjust the bake time, why I used the cherry flakes cake mix and how using an orange cake mix may enhance the flavor of your finished cake even more.

Place all the mentioned ingredients (from the packaged cake), except replace the liquid with the pineapple juice and create the batter. Try to not over-mix.

I used a bundt baking pan, however you may use any baking pan you have on hand. As you pre-heat the oven according to the cake’s instructions, brush the pan with the melted butter, then sprinkle on the brown sugar evenly.

You may watch the video below to watch how I did this step, along with adding the pineapple slices and cherries.

Pour in the batter evenly, then tap the pan to have the batter settle evenly. If you’re using the same style pan I used, may I recommend putting it on a baking tray before placing it in the oven. Explained in the video below.

Bake according to the package instructions. BUT!… you will need to adjust the cook time to compensate for the pineapple slices we added. After the recommended bake time, I did the toothpick test. Basically you stick a toothpick into the thickest part of the cake and if it comes out wet or with batter stuck to it, it means you need to place the cake back into the oven.

In my case it took a further 10 minutes of baking to get to the beautiful golden color and for the toothpick to come back out dry.

Let it cool in the pan for 5 minutes, then flip it onto the dish you’ll be serving it on. You may need to use a knife to loosen the sides before removing the cake from the pan.

There’s nothing wrong with using a boxed cake mix (all the stupid comments on IG), as the results are spectacular… especially for a novice baker as I am who just wanted a warm slice of Pineapple Upside Down Cake.

Seafood

Ackee & Saltfish Fried Rice.

May 31, 2023May 31, 2023Leave a Comment

Here’s another version of Fried Rice I make when there’s leftover cooked rice in the fridge and a can of Ackee in the pantry. This rendition is a take on Classic Jamaican Ackee and Saltfish (salted Cod), which happens to be one of my favorite breakfast dishes.

You”ll Need…

3-4 cups cooked rice (chilled)
1 tablespoon coconut oil
1/2 large onion (diced)
3 scallions (chopped)
1 teaspoon crushed garlic
5 sprigs thyme
1/2 cup prepared salted Cod
1/2 med green bell pepper (diced)
1/2 med red bell pepper (diced)
1 can Ackee (rinsed/drained)
1 tablespoon mushroom soy sauce
1/4 teaspoon black pepper

Important! May I suggest you watch the recipe video below before you get started, and refer to it during the cooking process, as there are many in-depth explanations as to why I did things this way.

You’ll be eating in under 12 minutes, so it’s important that you prep everything in advance.

TIP! Be gentle when handling the canned Ackee as they are very tender and you can crush them easily. All I did was pour it into a strainer and allowed cool water to run over it… then it drained as I chopped and diced.

Using a wide non-stick pan on a medium flame, I added 1 tablespoon of coconut oil, followed by the prepared salted Cod pieces. Stir well, then add the leaves of the thyme, onion, black pepper and bell peppers. Turn the heat down to low, so it slowly softens up.

Now add the crushed garlic and cook for another 2 minutes. Then it’s time to add the rinsed/drained Ackee to the pot, but be VERY gentle. Mix well and cook on medium/low for 4 minutes.

Add the chilled rice to the pot. Watch the video below as I explain why I moved the cooked Ackee over to one side and added the rice to the other.

As the rice warms through, top with the mushroom flavored soy sauce and mix well. Cook for about 3-5 minutes, then top with the scallions and mix well (rice).

We’re almost done. It’s now time to combine everything so all of those wonderful flavors get a chance to come together. Be gentle.

Time to enjoy a hearty serving of Ackee and Saltfish Fried Rice. (Serves 2 people easily) Forgot to mention, I used boned (bones removed) salted Cod, but you can use salted Pollock.. be mindful to keep an eye out for any remaining bones as you prepare it.

Gluten Free Sauces & Condiments Vegetarian

Big Bad Summer Salsa.

May 27, 2025May 29, 20231 Comment

This recipe takes me back to Dorado on the north coast of Puerto Rico. I recall it being scorching hot (when you leave the winter month of February in Canada the sun seems more intense), and a bucket of Corona (5) at the bar was $20 and, like all Caribbean watering holes, the music was PUMPING from their sound system! A basic salsa was served with tostones (plantain) and while that salsa could never match the one I’m about to share, but for some reason it tasted grand.

You’ll Need…

8-10 tomatoes (I used Roma)
1/2 medium onion (diced)
5 garlic scapes (optional)
2 Thai peppers (spicy)
1/2 teaspoon black pepper
1 lime (juice)
1 teaspoon sea salt (divided)
1 avocado (diced)
1 tablespoon chopped shado beni (or cilantro)
2 cloves garlic (smashed)
2 tablespoon olive oil (divided)

Notes. I grilled 1/2 of the tomato and left the others raw. It was the same for the 2 spicy (any spicy pepper you like) peppers, I grilled one and kept one raw (explained why in the video below). IMPORTANT! If you’re making this recipe as part of your gluten free diet, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Drizzle 1 tablespoon of olive oil over the Garlic Scapes, 1 of the spicy peppers and 4 of the tomatoes, then place them on a hot grill. Should you not have a grill, you may use your oven (450 F). Basically you’re trying to charr everything, but in the case of the tomato (which will take much longer to cook), you want to actually roast (about 8-10 minutes) them.

Let’s go back inside now and finish things off. In your mortar, place the salt, grilled pepper and garlic. crush until you have a somewhat smooth paste.

By this time the tomatoes should be cool enough for you to remove the skin. Place them in the mortar and crush them with the paste we made. Try to allow the tomato to retain some texture.

Give the garlic scapes and grilled pepper a fine chop. Then remove the stem/core (discard) from the raw tomatoes we didn’t grill, and dice those as well. The goal is to have a grilled and raw component to the salsa, for texture and flavor.

Add everything to a mixing bowl, including the diced onion and black pepper. At this time you may add your diced avocado, along with the juice of a lime.

While in most cases you’ll top this with chopped cilantro, I opted (I had in my garden) for Chadon Beni (culantro) and the remaining tablespoon of olive oil.

Taste and adjust the salt to your liking and BOOM… you’ve got a kick-ass summer salsa, based on my memories of being in Puerto Rico.

What are garlic scapes, exactly? These green stalks extend from the base of hardneck garlic plants, resembling oversize chives or scallions. They’re related to but different from green garlic (the bulbs and shoots of garlic plants that haven’t fully matured)

Gluten Free Seafood

Fry Pak Choi With Saltfish.

May 28, 2025May 28, 2023Leave a Comment

Pak Choi (Pak Choy or Bok Choy) as I recall, mom usually cooked when she had leftover Stewed Pork from the previous evening’s dinner to add to the mix. Rarely did she ever make it on it’s own or with salted cod (say saltfish) as I’m about to share with you.

You’ll Need…

5 lbs Pak Choi
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 scotch bonnet pepper (optional)
1/4 lb prepared salted Pollock
8-10 grape tomato
1/2 large onion (sliced)
7 cloves garlic (smashed)
2 tablespoon olive oil

Notes. The Salted Cod (salted Cod will work, but it can be a bit more expensive) I used was packaged as ‘boned’, which means the bones were removed. Watch this video on How To Prepare Salted Fish for use. I used chopped grape tomatoes, but you can dice a whole large tomato should you not have any. If you’d like to keep this fully vegan, you can skip the salted fish step. IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your gluten free dietary needs.

It’s very important that you remove all the leaves of the Pak Choi and wash them individually (explained why in the video below). Then trim off the bottom (discard), stack and chop.

Prep your other ingredients as well.

In a wide saucepan on a medium low flame, add the olive oil (use any oil you like using) followed by the salted fish pieces. Stir and cook for 2-3 minutes.

Then add the onion, garlic, scotch bonnet pepper (if you like things spicy) and black pepper. Cook for a further 3 minutes.

It’s now time to start adding the washed and chopped Pak Choi to the pot. It will seem like a lot, but in a few minutes it will wilt down and easily fit in the sauce pan. I try to not cover the pan as I find it develops too much moisture (apart from the moisture the pak choi will already release).

Keep adding the chopped pak choi as it wilts down, then add the salt. Note. The salted Pollock may still have a bit of salt left in it even after you prepare it, so please keep that in mind. Reduce your heat to medium low and cook for about 25 minutes.

At this point, add the tomato to the pot and stir well. It’s now time to personalize this dish a bit. Taste and adjust the salt to your liking and in my case it still had a tiny bit of moisture on the bottom of the pan, so I cranked up the heat for 5 minutes, to get rid of that (fry it dong, as my mom say). However it’s up to you if you want that moisture as it’s fully cooked at this point.