Ingredients: 1 (3-1/2 pound) broiler-fryer 1-1/2 cups Wet Jerk Rub, divided vegetable cooking spray For Jerk Rub: 4 cups (1 inch) pieces green onion 1/4 cup fresh thyme leaves 2 tablespoons vegetable oil 1 tablespoon freshly ground pepper 1 tablespoon freshly ground coriander seeds 3 tablespoons grated peeled ginger root 2 tablespoons fresh lime juice 2 teaspoons salt 2 teaspoons freshly ground allspice 1 teaspoon freshly ground nutmeg 1 teaspoon ground cinnamon 5 cloves garlic, peeled and halved 3 bay leaves Place all ingredients in a food processor, process till a thick paste forms, scraping the sides of the bowl once. Instructions: Remove and discard giblets from the chicken. Rinse chicken under cold water, and pat dry. Remove skin, and trim excess fat; split chicken in half lengthwise. Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub over both sides of chicken. Cover and marinate in refrigerator 1 to 4 hours. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Not too hot though, don’t burn the chicken! Place chicken on rack, and cook an hour or more or until done, turning occasionally and basting with leftover rub. (Healthy Alternative: Substitute boneless skinless chicken breast for the whole chicken.) Note: For da real kine Jamaican experience mon, round out your Jerk with roasted sweet yams, plantains, or bananas alongside rice with peas. Festival, a type of sweet cornbread is traditional Jamaican too. Finish off the meal with fresh pineapple and papaya. Yeah mon!
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Posts tagged with 'poultry'
Trixy’s Creamed Chicken
Ingredients: 1 package of chicken (your choice) 2 8oz packages of cream cheese 1/4 cup milk 1/2 green pepper 1/2 yellow onion 1 teaspoon of black pepper and salt 1 tablespoon of garlic powder Instructions: Cut chicken as desired place in oven with enough water in dish to cover the bottom. Add green pepper, onion, black pepper and salt. Cover with aluminum foil and cook in oven at 375 degrees F until done. Place cream cheese in microwavable bowl and add milk. Cook cheese in microwave for about 30-45 seconds. Stir mixture until smooth and creamy. Drain water off of chicken then place cream mixture over chicken. Cover dish again and place in oven for 10 minutes. Note: Voila. The best creamed chicken you’ve ever tasted.
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Honey Mustard Chicken
Ingredients: chicken wings whole flour 3 tablespoon spoons seasoned salt 2 tablespoon spoons black pepper 1 tablespoon spoon garlic powder 1/2 tablespoon meat tenderizer 1/3 cup of mustard 1/2 cup of hot sauce (preferably Tabasco®) 3 tablespoon of honey 2 1/2 cups of cooking oil (or enough to fry the chicken) Instructions: Heat the cooking oil in a deep big pot or large frying pan. Rinse wings. Place them in a big bowl. Add seasoned salt, mix in. Then add black pepper, mix in. (Be sure to mix all of your seasonings in separately, put one seasoning in. mix chicken up then add the next seasoning.) Add your garlic powder, mix in. After all of your seasonings are mixed in add your mustard and mix in well. After mustard is added, add your hot sauce mix in well. Now add the honey; mix it all together until all the colors blend. Get a paper or plastic bag and place some flour in the bag. Place chicken in the bag and shake it around. Once all the chicken has been shaken in the bag, you may now add your meat tenderizer, mix in well. By this time your oil should be heated and to a boil, test your oil with a piece of chicken for accuracy. Place chicken in the pot and leave until browned on both sides. Note: Serve with macaroni and cheese, whole kernel corn, dinner rolls, and fresh salad. It’s off da chain!!
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Cynthia’s Screaming Hot Crispy Fried Chicken
Ingredients: flour pepper salt Accent® dried Onions dried Red Chilli Peppers chicken Pieces (not frozen) large bowl large eggs frying oil (vegetable or corn oil is fine, however some like lard) Instructions: Fill your frying pan with about 40% oil and heat to a high temperature. Take chicken and wash thoroughly in a large bowl. Take your pepper, Accent®, salt, dried onions and season your chicken. Add Red peppers liberally. Now add eggs to mixture. Usually 1 egg for every 6 pieces of chicken. Use your hands to make sure the eggs cover every part of the chicken pieces. (If it looks like your seasoning is not completely covering your chicken, re-season, but go light on the salt.) Next cover the chicken pieces with flour. When the oil is very hot, put the chicken in and let fry for about 7 – 10 minutes on each side, depending on the amount of chicken in the skillet and the size of the skillet. Note: The chicken will be crispy, juicy and very spicy. Remember that the more peppers you use the hotter the chicken, so you can season to taste. This recipe allows the cook to season to taste. However, consider that the seasonings will often fall off the chicken, so often more is better.
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Delicious Chicken Salad with a Twist
Ingredients: 1 head of broccoli 2 green onions 4 carrots 1 baked chicken 1 bottle ranch dressing 1 stalk of celery Instructions: De-bone the chicken and shred into small pieces. Cut the green onions into dime slices. Use some of the green part for color. Slice the carrots into dime pieces. Use 1 of the celery stems and slice into small pieces. Cut the broccoli into small pieces. Mix all ingredients in a large bowl, including the dressing. Chill for 3 hours. Note: Serve with party crackers or plain old Ritz® crackers. Or no crackers if you want to go low carb.
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Terri’s “Finger Licking Good” Fried Chicken
Ingredients: 1 whole chicken (pieces) 2 eggs 2 cups of milk flour seasoning salt, garlic powder, lemon pepper (all added to your taste) 1 skillet and oil Instructions: Add eggs to milk and beat. Wash chicken and add this to the milk/egg mixture. Let this sit at least 30 minutes. Prepare your flour coating by adding all the seasonings and blend thoroughly. Pour enough oil in skillet to cover most of the chicken and heat. Coat each piece of chicken in the flour mixture and place in oil. Fry on each side until golden brown.
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Porsche’s Fried Chicken
Ingredients: any chicken parts 3 cups of flour or as much needed 2 brown paper bags Lawry’s® Season Salt black pepper Louisiana hot sauce® garlic powder Italian dressing Italian seasoning oil as much needed Instructions: Clean chicken. Start to heat oil. Season chicken to taste with hot sauce, season salt, black pepper, garlic powder, and Italian seasoning. Add a 1\4 cup of Italian dressing. Take the two brown paper bags and put together as one. Put flour in bag and add all dry seasonings. Shake bag to mix seasonings. Check to see if oil is good and hot. Place a couple pieces of chicken in bag and shake. Shake excess off chicken, then place in hot oil. Cook until golden brown. Repeat this process with the rest of the chicken pieces, until the rest of the chicken is done. Goes well with greens and macaroni and cheese.
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Curried Chicken Breast with Spinach
Ingredients: 8 sliced boneless chicken breast (filets) Strong Paprika Cayenne Pepper or Crushed Red Peppers Curry Powder Garlic Fresh or Frozen Spinach Unseasoned Bread Crumbs Salt and Black Pepper Olive Oil Butter Water Instructions: Use a large skillet, cover the bottom with Olive Oil. Heat skillet. Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT. Season the bread crumbs with Curry powder, and Cayenne pepper but not much. Bread the chicken breast. Fry the breast for about 20 minutes, turning over and over several times. After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce. Add excess bread crumbs, no more than a half cup. Cover breast with spinach, and cover skillet. After 5 minutes lightly salt and butter spinach to taste. When the spinach is to you liking, place everything in a deep dish serving platter. Serve with rice or couscous. Be sure to place butter on top of the couscous or rice. You have to add more water and olive oil as the bread crumbs will absorb the oil. Note: This recipe combines African/African American and Dravidian Indian (southern India) tastes.
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Soy Chicken
Ingredients: 2 lbs of chicken wings 1 cup soy sauce 2 cups brown sugar 1 tablespoon garlic powder 1 tablespoon ginger powder salt (optional) Instructions: Wash chicken and dry as much as possible. Preheat oven at 400 degrees. Place chicken in a deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky. Note: Due to the hot cooked sugar, chicken will be extra hot and easy to burn. Be careful and let chicken sit for at least 20 min before serving.
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Katherine’s Fried Chicken
Ingredients: 3 cups whole wheat flour 2 table spoons of black pepper 2 table spoons of seasoned salt 2 table spoons of garlic powder 1 half cup peanut oil 1 whole chicken cut in parts (or use only chicken breast) Instructions: In a large bowl add flour, pepper, seasoned salt and garlic powder. With hand mix ingredients. Place peanut oil in large skillet and heat at low heat. Flour chicken parts with mixture from bowl and place them in skillet. Brown chicken on each side. Cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. Be sure to turn chicken on each side in order for it to cook thoroughly. Five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes. Note: Serve with Collard Greens, Potato Salad, macaroni and cheese, hot rolls and ice tea.
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