Caribbean Chicken Food

CARIBBEAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

CARIBBEAN CHICKEN

Steps:

• Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
• Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

CARIBBEAN JERK CHICKEN WINGS

Steps:

• Preheat grill to medium-high.
• Prepare sauce by combining all ingredients together in a saucepan over medium heat. Cook until heated through.
• Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Brush generously with sauce and serve.

INSTANT POT CHICKEN WITH RICE AND PEAS

Steps:

• Set an Instant Pot or other multi-cooker to sauté on the highest setting. Meanwhile, chop the bell pepper, slice the garlic and halve the chile pepper. When the pot is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté setting and stir in the rice (see Cook's Note), 1/2 teaspoon each jerk seasoning and salt and 1/2 chile pepper. Stir in 1 1/4 cups water until well combined.
• Set the rack insert over the rice. Season the chicken all over with salt and the remaining 1 1/2 teaspoons jerk seasoning; place on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute (see Cook's Note).
• Meanwhile, drain and rinse the pigeon peas. Roughly chop the cilantro and slice the scallion. Grate the zest of 1/2 lime, then cut the lime into wedges. Finely chop the remaining 1/2 chile pepper.
• When the time is up on the Instant Pot, let it sit for 5 minutes, then carefully turn the steam valve to the venting position to release the pressure. Remove the chicken and the rack. Stir the peas, scallion and lime zest into the rice with a fork. Discard the chile half and stir in the chopped chile and cilantro.
• Divide the rice and chicken among plates; top with more cilantro. Serve with the lime wedges.

CARIBBEAN CHICKEN

Steps:

• Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
• Seal.
• Marinate in refrigerator overnight. Place oven rack in top position.
• Heat oven to 500°F:.
• Drain chicken; discard marinade. Pat dry.
• Arrange in roasting pan.
• Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.

CARIBBEAN CHICKEN WINGS

Steps:

• In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
• Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

CARIBBEAN BBQ CHICKEN

Steps:

• Heat grill to medium heat. Trim and discard excess fat from chicken.
• Mix seasonings in small bowl until well blended; stir in lime juice to form paste. Rub onto chicken.
• Place chicken, skin-side up, on grill; cover with lid. Grill 25 min., turning and brushing with 1/4 cup barbecue sauce after 15 min. Turn chicken over; brush with remaining barbecue sauce. Grill 5 min. or until chicken is done (165°F).

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

SIMPLE CARIBBEAN JERK CHICKEN

Steps:

• Mix all ingredients except chicken in bowl.
• Pour over chicken.
• Cover and marinate 1 hour or over night in fridge.
• GRILL it!
• Enjoy!

EASY CARIBBEAN CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

CARIBBEAN CHICKEN

Steps:

• Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
• Drain the peaches and pineapple, reserving the juice and add them to the pan.
• Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
• Transfer to the slow cooker and cook for 5 - 6 hours.

CARIBBEAN CHICKEN

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

CARIBBEAN CHICKEN

Steps:

• Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes. Remove and smash or grind.
• Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.
• Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Sauté until browned, about 4 minutes.
• Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.
• Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
• Garnish with coconut and scallions.
• This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.
• Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.
• For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.

CARIBBEAN-STYLE FRIED CHICKEN

Steps:

• Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish.
• Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor.
• Once marinade time is completed, transfer the chicken pieces to a bowl and soak in the milk for 15-20 minutes. Transfer back to the baking dish. Discard the milk.
• Preheat oven to 350 degrees.
• In a large saute pan heat up a little bit of oil. Dredge the chicken pieces in the flour, shake off the excess flour, and add to the heated pan. Do not crowd the pan.
• Fry the chicken pieces until light brown but not cooked all the way through.
• With slotted spoon, transfer the chicken pieces back to the baking dish and bake for about 35-40 minutes or until cooked through and golden brown.