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News Americas, NEW YORK, NY, Fri. Nov. 1, 2018: Our unique Caribbean recipe this week comes from Dutch side of Sint Maarten and it is a special dish served at holidays and special occasions. Here’s the recipe for Chicken Lokri.


25 Oz. Boneless Chicken, cut into bite size pieces

Salt and Pepper to taste

4 Tablespoons butter

1 Tablespoon firmly packed brown sugar

1 Tablespoon tomato paste

2 Stalks Celery, chopped

2 Tomatoes, chopped

2 Cloves garlic, minced

2 Tablespoons Worcestershire Sauce

1 Onion, chopped

A few sprigs of thyme

2 3/4 cups water

1 1/3 cup rice

1/2 head small cabbage, chopped

A few dashes of hot sauce


  • Season chicken liberally with salt and pepper and toss to combine.
  • In a large pot, melt 2 tablespoons of the butter.
  • Add chicken and fry until golden brown.
  • Add tomato paste and brown sugar. Fry for 2-3 minutes.
  • Add Worcestershire, celery, tomatoes, garlic and onion. Stir to combine.
  • Add water and bring to a boil.
  • Add rice and stir to combine. Cover and simmer until rice is cooked and liquid has been absorbed, about 15 minutes.
  • In a skillet, melt remaining butter.
  • Add cabbage and cook until softened, but still crisp.
  • Adjust salt and pepper, as necessary.
  • Add sautéed cabbage and hot sauce. Stir to combine.

Serve hot with a side of fried ripe plantains. USA, LLC

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