Can anyone suggest a classic jamaican chicken dish?!
i've been working my way round different cusines and want to experiment with a carribbean flavour!. thanksWww@FoodAQ@Com
Answers:
yes, definitely I would recommend you make Jamaican Jerk chicken:
Jay's Jerk Chicken
INGREDIENTS
* 6 green onions, chopped
* 1 onion, chopped
* 1 jalapeno pepper, seeded and minced
* 3/4 cup soy sauce
* 1/2 cup distilled white vinegar
* 1/4 cup vegetable oil
* 2 tablespoons brown sugar
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice
* 1 1/2 pounds skinless, boneless chicken breast halves
DIRECTIONS
1!. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice!. Mix for about 15 seconds!.
2!. Place the chicken in a medium bowl, and coat with the marinade!. Refrigerate for 4 to 6 hours, or overnight!.
3!. Preheat grill for high heat!.
4!. Lightly oil grill grate!. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear!.Www@FoodAQ@Com
Jay's Jerk Chicken
INGREDIENTS
* 6 green onions, chopped
* 1 onion, chopped
* 1 jalapeno pepper, seeded and minced
* 3/4 cup soy sauce
* 1/2 cup distilled white vinegar
* 1/4 cup vegetable oil
* 2 tablespoons brown sugar
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice
* 1 1/2 pounds skinless, boneless chicken breast halves
DIRECTIONS
1!. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice!. Mix for about 15 seconds!.
2!. Place the chicken in a medium bowl, and coat with the marinade!. Refrigerate for 4 to 6 hours, or overnight!.
3!. Preheat grill for high heat!.
4!. Lightly oil grill grate!. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear!.Www@FoodAQ@Com
Curry Chicken
1 2-1/4 lb!. Chicken
4 oz Jamaican Curry Powder
Onion Powder
2 tablespoons Salt
1/2 oz!. Garlic Powder
2 oz Cooking Oil
1/2 oz!. Vinegar
4 oz Water
1 Potato (cut in eight pieces)
1/2 oz Black Pepper
1 sprig Thyme
Cut chicken into 8 pieces, wash with vinegar and water in a pot or kitchen sink!.
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken!.
Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color!.
Add chicken to the hot oil, then turn down the heat to medium, add the water immediately!.
Add diced potato then cover the pot and simmer!.
Stir the ingredients in the pot then taste the gravy, after fifteen minutes!.
If you need to add anything more like salt to bring it to taste, now is the time!.
Add the 1 sprig of thyme and black pepper to the ingredients in the pot!.
Allow to simmer until chicken is moist and tender!.
This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables!.
Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch OR thicken the gravy by using evaporation!.
Remove the chicken from the skillet and place in a bowl!.
Increase to high and allow gravy to boil!.
Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew!.
Turn off the stove when it becomes thick to your liking!.
Then add curry chicken back to the stew!.Www@FoodAQ@Com
1 2-1/4 lb!. Chicken
4 oz Jamaican Curry Powder
Onion Powder
2 tablespoons Salt
1/2 oz!. Garlic Powder
2 oz Cooking Oil
1/2 oz!. Vinegar
4 oz Water
1 Potato (cut in eight pieces)
1/2 oz Black Pepper
1 sprig Thyme
Cut chicken into 8 pieces, wash with vinegar and water in a pot or kitchen sink!.
Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken!.
Turn your heat on high, heat the cooking oil in a large iron skillet with 2 tablespoon of curry powder until the oil is hot and curry powder changes color!.
Add chicken to the hot oil, then turn down the heat to medium, add the water immediately!.
Add diced potato then cover the pot and simmer!.
Stir the ingredients in the pot then taste the gravy, after fifteen minutes!.
If you need to add anything more like salt to bring it to taste, now is the time!.
Add the 1 sprig of thyme and black pepper to the ingredients in the pot!.
Allow to simmer until chicken is moist and tender!.
This stew can be served with bread, pasta, white rice, rice and beans, mashed potatoes, or cooked vegetables!.
Option 1: You can thicken the curry chicken gravy with bread crumbs or cornstarch OR thicken the gravy by using evaporation!.
Remove the chicken from the skillet and place in a bowl!.
Increase to high and allow gravy to boil!.
Using a spoon, stir the gravy slowly and pay close attention to the consistency of the stew!.
Turn off the stove when it becomes thick to your liking!.
Then add curry chicken back to the stew!.Www@FoodAQ@Com
Saltfish Fritters:
INGREDIENTS :
1/4 raw saltfish (codfish)
1/4 flour
1 small clove garlic
1/2 teaspoon paprika
1 large onion
3 stalks of scallion
2 large tomatoes
1/4 scotch bonnet pepper
METHOD:
Wash and dry the saltfish!.
Use your hands and shred the saltfish finely and set aside in a mixing bowl!.
Cut the onions, garlic, scallion, pepper and tomatoes in to fine pieces!.
Combine the onions, garlic, scallion, pepper and tomatoes!.
Cook this seasoning thoroughly in a frying pan (skillet) using a small amount of oil!.
Add flour and water to the saltfish and make a thin batter!. Stir this batter till it is smooth!.
Combine the fried seasoning and paprika with this batter!. Mix batter!.
Dip a large spoon in oil and spoon scoop thin batter into frying pan!.
Deep fry in a frying pan till brown and crisp on both sides!.
Drain on paper towel and serveWww@FoodAQ@Com
INGREDIENTS :
1/4 raw saltfish (codfish)
1/4 flour
1 small clove garlic
1/2 teaspoon paprika
1 large onion
3 stalks of scallion
2 large tomatoes
1/4 scotch bonnet pepper
METHOD:
Wash and dry the saltfish!.
Use your hands and shred the saltfish finely and set aside in a mixing bowl!.
Cut the onions, garlic, scallion, pepper and tomatoes in to fine pieces!.
Combine the onions, garlic, scallion, pepper and tomatoes!.
Cook this seasoning thoroughly in a frying pan (skillet) using a small amount of oil!.
Add flour and water to the saltfish and make a thin batter!. Stir this batter till it is smooth!.
Combine the fried seasoning and paprika with this batter!. Mix batter!.
Dip a large spoon in oil and spoon scoop thin batter into frying pan!.
Deep fry in a frying pan till brown and crisp on both sides!.
Drain on paper towel and serveWww@FoodAQ@Com