Sint Maarten Lokri is a traditional Sint Maarten recipe for a classic one pot dish of marinated chicken and rice in a tomato, celery, garlic and herb base that's finished with cabbage. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Sint Maarten Lokri.
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This one pot rice and chicken dish is a Sint Maarten classic. Here I'm using the local marinade verte (green seasoning) to give the chicken more flavour but you can omit the marinade and marinating process and still achieve an authentic dish.
Ingredients:
700g boneless chicken cut into bite size pieces (I used thighs for more flavour)
100ml marinade verte (Saint Martin green seasoning)
4 tbsp butter
1 tbsp firmly-packed brown sugar
1 tbsp tomato purée
2 celery sticks, chopped
2 ripe tomatoes chopped
2 garlic cloves, minced
2 tbsp Worcestershire sauce
1 onion, chopped
6 sprigs of fresh thyme
660ml boiling water
265g long-grain rice
1/2 small cabbage, chopped
a few dashes of hot sauce
salt and freshly-ground black pepper, to taste
Method:
Place the chicken in a bowl, season liberally with salt and black pepper then spoon over the marinade verte (green seasoning). Rub the marinade into the meat then cover the bowl and set aside to marinate in your refrigerator over night.
When ready to cook, remove the chicken from the refrigerator at least 30 minutes before starting.
Place a large pot over medium heat and add 2 tbsp of the butter. When foaming remove the chicken from its marinade (any marinade that sticks to the surface of the chicken is OK). Add to the pot and fry until golden brown all over.
Now stir in the tomato purée and brown sugar. Continue cooking, stirring constantly, for 2-3 minutes.
Add the Worcestershire sauce, celery, tomatoes, garlic and onion. Stir to mix and cook for 1 minute then pour in the boiling water and bring everything to a boil.
Add the rice, stir to combine then cover the pot with a tight-fitting lid and simmer until the rice is tender and all the liquid has been absorbed (about 15 minutes).
Place a frying pan over medium heat and add the remaining butter. When foaming add the cabbage and fry gently. You want it wilted but still crisp in texture.
Season the rice mixture to taste, fluff the rice then stir through the cabbage and hot sauce.
Traditionally this is served with fried ripe plantains.
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