COPPER🇬🇩 Grenada
Oil down recipe
A flavorful one-pot dish with coconut and spices.
Ingredients
- 500 g chicken
- 400 ml coconut milk
- 600 g breadfruit
- 200 g carrots
- 1 onion
- 3 garlic
- 1 tbsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 500 ml water
How to make Oil down
- Cut 1 kg of chicken into pieces, seasoning evenly with 1 teaspoon each of salt and black pepper.
- In a large pot, heat 2 tablespoons of oil over medium heat; brown the chicken pieces on all sides for about 5-7 minutes.
- Add 1 chopped onion and 2 minced garlic cloves to the pot, cooking and stirring for an additional 5 minutes.
- Introduce 1 teaspoon of thyme and 2 chopped carrots, sautéing together until aromatic, about 5 minutes more.
- Pour in 500 ml of coconut milk and 1 cup of water, stirring to combine all ingredients well.
- Add 600 g of diced breadfruit to the pot, ensuring it's submerged in the broth.
- Bring the mixture to a boil, stirring occasionally to prevent sticking, then reduce the heat to low.
- Cover the pot and let it simmer for 30-40 minutes until the chicken is tender and cooked through, checking occasionally.
- Taste the broth and adjust seasoning if needed before serving hot on plates or bowls.
What is Oil down?
Oil down is a traditional dish from Grenada, simmered in one pot, and takes about 90 minutes from start to finish. It is built around breadfruit, chicken and coconut milk. The recipe below uses 10 ingredients and is written out step by step.
How long does Oil down take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 3 dishes built on breadfruit. The method runs to 9 steps, the longest being 30 minutes.
Any tips for making Oil down?
Simmer until tender for the best flavors.
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