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Southern
Fried Jerk Chicken
INGREDIENTS:
1-Cup Buttermilk
2/3 cup Red Stripe Beer
8 Drumsticks
1 cup yellow Cornmeal
1 Cup all Purpose Flour
½ cup cornstarch
½ Dry Jerk Seasoning
1 Tablespoon Paprika
2 Tablespoon salt
2 tablespoons black pepper
Vegetable or Peanut Oil for frying
METHOD:
- Combine the
Red Stripe Beer and Cup Buttermilk in a large glass bowl.
- Add Chicken to the bowl and marinate in the refrigerator for 2 hours.
- Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt
and pepper in a bowl. Mix to combine.
- Drain the chicken and discard the marinade.
- Toss the Chicken lightly one at a time to coat them. You can use a zip
lock bag with the breading mixture to do this.
- Place the breaded chicken on a large baking sheet lined with wax paper.
Be sure they do not touch each other. Place in the refrigerator for 30
minutes.
- Pour oil in 2-3 inch deep skillet. Heat oil to approx 355f (check with
frying thermometer).
- Add the chicken 2 at a time. Fry each for about 4 minutes on each side
or until they are golden brown
- Remove each piece of chicken and place on paper towel to drain oil.
Transfer to an oven safe platter once oil is drained.
- Place in an oven set at 200f to keep warm. Once all the chicken is cooked,
it is best to serve immediately.
Jerk Chicken
INGREDIENTS :
1- 3lbs chicken
Jerk Sauce
lemon or lime juice
METHOD:
- Clean, skin,and cut chicken
in medium pieces,then wash with lime or lemon juice
- Rub the chicken with the Jerk seasoning.
Be sure to rub under skin and in cavities
Marinate overnight.
- Grill at lowest possible setting over a low fire until done.
- Pimento (all spice) branches (this is what is used in Jamaica) mixed
with charcoal is best. If not try to use an aromatic wood in the barbecue
grill to enhance the flavor.
- Chop meat into pieces, and serve traditionally with hard-dough bread
Baked Sweet
& Sour Chicken
INGREDIENTS :
4 chicken legs and
thighs (or other chicken parts to equal that)
1/2 tsp. salt
2 tbsp. peanut oil
4 tbsp. soy sauce
4 tbsp. honey
3 tbsp. white vinegar
1 1/2 tsp. dried thyme
1/2 tsp. szechuan pepper (toasted in dry skillet and ground)(optional)
1/2 tsp. ground black pepper
1/2 tsp. pimento (allspice) ground
METHOD:
- Preheat oven to
375 degrees.
- Combine oil, salt, soy sauce, honey, vinegar, thyme, szechuan &
black pepper, and allspice in shallow 9" X 13" baking dish,
and mix well.
- Place chicken pieces in marinade and turn over several times.
- Cover and marinate for 30 minute in fridge.
- Bake chicken skin side down for 20 minutes, then turn chicken pieces
over and bake for another 20 minutes.
- Check to see if it's thoroughly cooked through.
If not, cook till done.
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Curry
Chicken
INGREDIENTS :
1- 3lbs chicken
2 tablespoon curry powder
onion, thyme, garlic, pepper, black pepper.
salt to taste
lemon or lime juice
METHOD:
- Clean, skin,and
cut chicken in small pieces,then wash with lime or lemon juice
- Drain, season with curry, onion, thyme, garlic, peppers, salt and let
marinate for awhile
- In a skillet pour about 3 tablespoon of oil. Let oil heat but not too
hot
- Add chicken and let cook until done.
- Serve over white rice
Fricassee
Chicken
INGREDIENTS :
1 chicken (2.5 - 3lbs)
Onions and or escallion
Garlic
Thyme
Country pepper or black pepper
Salt to taste
Ketchup
Soy sauce
Cooking oil
METHOD:
- Clean chicken, wash
whole in lime water if desired.
- Cut into serving pieces, season to taste.
- Remove seasoning from serving pieces, fry pieces of chicken in shallow
fat until golden brown, but not burnt.
- Pour off excess fat leaving small quantity in frying pan or Dutch pot.
- Place browned pieces in pan or Dutch pot.
- Add seasoning and small quantity of water.
- Cover and cook slowly until chicken is tender, but not overdone.
- Serve with side dishes
Jamaican Chicken
Chinese Fried Rice
INGREDIENTS :
4-6 cups cooked rice
(cold)
1 cup cooked chicken chopped
1 sweet pepper (Bell pepper) chopped finely
2 stalks escallion chopped
1 large onion chopped
1 egg (optional)
Soy Sauce
Black Pepper
Oil
METHOD:
- Saute Chicken, onion,
pepper, escallion in 2 - 2.5 tablespoon cooking oil in large pan.
- Add egg unbeaten to pot and stir
- Add rice and mix well
- Add soy sauce gradually stirring mixture after each addition until rice
is colored and sufficiently heated. Serve hot.
Tropical Coconut
Chicken
INGREDIENTS :
4 boneless, skinless
chicken breast halves
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
1 large egg -- slightly beaten
1 teaspoon water
1 teaspoon salt
1/2 teaspoon pepper
1 cup firmly packed, flaked coconut
METHOD:
- Place chicken between
two pieces of wax paper and gently pound to 1/4-inch thickness.
- In small bowl, place egg, water, salt and pepper; stir to mix well.
- In shallow dish, place coconut.
- Dredge chicken, first in egg mixture, then in coconut, pressing to coat
well.
- In large non-stick frypan, place olive oil and butter over medium heat.
- Add chicken and cook
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