Island Chicken Food
ISLAND FRY CHICKEN WITH GINGER GRAVY
Provided by Food Network
Categories main-dish
Time P1DT1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
- For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
- For the dredge: Bring oil to 350 degrees F in a deep-fryer.
- Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
- For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
- Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
- Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!
SPICY ISLAND CHICKEN
Take your guests to paradise with this Spicy Island Chicken. This juicy grilled chicken is marinated in an orange juice, Worcestershire sauce and jalapeño combo. Throw it on the grill and serve this Spicy Island Chicken with orange slices and chopped jalapeños as a garnish.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken until blended. Reserve 1/4 cup Worcestershire sauce mixture. Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of all chicken pieces.
- Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 40 min. or until done (165°F), turning and brushing occasionally with reserved Worcestershire sauce mixture for the last 15 min.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
BIG RAY'S TROPICAL ISLAND CHICKEN
Watch the grilling time so these won't get too well done.
Provided by bfr610
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
- Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 182.6 calories, Carbohydrate 3.3 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 16 g, SaturatedFat 3 g, Sodium 166.2 mg, Sugar 2.4 g
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
ISLAND CHICKEN
Steps:
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
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EASY ISLAND CHICKEN - MR. FOOD
Remove chicken to prepared baking pan; set aside. In the same skillet, combine cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high …
From mrfood.com
Category ChickenEstimated Reading Time 1 min
From mrfood.com
Category ChickenEstimated Reading Time 1 min
- In a large skillet, melt butter over medium-high heat, then brown chicken. Remove chicken to prepared baking pan; set aside.
- In the same skillet, combine cream of coconut, lime juice, soy sauce, and cornstarch; bring to a boil over medium-high heat. Stir in remaining ingredients then pour over chicken.
ISLAND CHICKEN AND RICE RECIPE | MYRECIPES
Island Chicken and Rice; Island Chicken and Rice. Rating: 3 stars. 3 Ratings. 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 1 Read Reviews …
From myrecipes.com
5/5 (3)Total Time 1 hr 25 minsServings 6
From myrecipes.com
5/5 (3)Total Time 1 hr 25 minsServings 6
- Brown chicken in hot oil in a large skillet over medium-high heat 8 to 10 minutes on each side. Remove chicken from skillet, and drain, reserving 1 tablespoon drippings in skillet.
- Add butter to skillet, and melt, stirring to loosen particles from bottom of skillet; add chopped onion, and sauté 4 minutes. Add long-grain rice, and sauté 4 minutes; add garlic, and sauté 1 minute. Stir in chicken broth and next 3 ingredients; return chicken to skillet. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Cover, reduce heat to low, and simmer 35 minutes or until rice is tender.
- Uncover, fluff rice with a fork, and let stand 5 minutes before serving. Sprinkle evenly with green onions and nuts. Garnish, if desired.
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From thefeatherbrain.com
Estimated Reading Time 7 mins
- Rhode Island Reds come in 2 different varieties, but you’ll have a really hard time finding one of them. Rhode Island Reds come in both a Rose Comb and a Single Comb variety.
- Commercial strains of Rhode Island Reds can look very different than the heritage strains. Rhode Island Reds come in a couple of different types: commercial and heritage (and, really, anything in between).
- Rhode Island Reds are exceptional egg layers. Egg color: Brown. Egg size: Large. Age of lay: 4-6 months. Eggs/week: 4-6. Eggs/year: 200-300. Rhode Island Reds lay 200-300 large brown eggs a year.
- Rhode Island Reds keep laying eggs when conditions are poor. Cold winters, hot summers—you name it—your Rhode Island Reds will likely keep laying when many of your other breeds have stopped.
- Most Rhode Island Reds do not want to be mamas, but some of the heritage strains do. The majority of Rhode Island Red strains will either never or very rarely go broody.
- Some strains of Rhode Island Reds provide copious meat with a superb flavor. The commercial strains of Rhode Island Red are much smaller than the heritage strains, and therefore have much less meat on their bodies.
- Some Rhode Island Reds are exceptionally cold-hardy. Others are prone to frostbite. As mentioned above, the Rose Comb variety of Rhode Island Reds are exceptionally cold-hardy.
- Rhode Island Reds are fairly heat tolerant. Rhode Island Reds do have down feathering that helps to keep them warm in the winter, but they’re not as fluffy as a lot of other cold-hardy breeds, like Plymouth Rocks or Orpingtons.
- Rhode Island Reds are predator-savvy. The Rhode Island Red is a great bird to get if you have predators in your area. Their dark reddish coloring helps them to blend in some against most backgrounds.
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GET TO KNOW OUR DELICIOUS LOCAL FOOD! - LOVE BIG ISLAND
From lovebigisland.com
Estimated Reading Time 5 mins
- Poke. Is raw fish marinated typically with soy sauce, onions and lemon (but many other marinades also exist). It has become more popular worldwide because of the rise to popularity of the “Poke Bowl” but is very typical to Hawaii and, honestly, tastes the BEST here on the islands :D.
- Spam Musubi. Is the local adaptation to the traditional “sushi” hybrid – made with SPAM. Hawai’i is the biggest consumer of SPAM of the country and perhaps even of the world.
- Poi. Is a traditional Hawaiian “pudding” made from the taro root that was a main source of carbohydrate for the native Hawaiians. Poi is typically served at a Luau but you can also buy it at local supermarkets like KTA.
- Lomilomi Salmon. Is a fresh tomato and salmon salad and is a traditional side dish served at Hawaiian Luaus. You can also find it at local supermarkets and restaurants and sometimes at fish markets such as Suisan in Hilo (see their facebook post).
- Laulau. Consists of fish and pork wrapped in taro and ti leaves and smoked in an underground emu oven. Delicious but cumbersome to make yourself. Available at local restaurants and supermarkets such as KTA.
- Kālua Pig. Kālua is a traditional Hawaiian cooking method that utilizes an emu, or underground oven. The word kālua literally means “to cook in an underground oven” and also describes the flavor of food cooked in this manner.
- Haupia. Is a traditional Hawaiian dessert made from coconut milk and cornstarch. Available in most supermarkets and restaurants.
- Loco Moco. is a favorite local style dish with steamed rice, a hamburger patty, fried egg and brown gravy. Guaranteed to get you through the day! You can get this almost everywhere on the island but we’d like to distinguish Cafe 100 in Hilo and the Tex drive-in in Honoka’a for extra taste loco moco’s!
- Mochi. (small Japanese rice cakes) are now a very popular snack in Hawaii. For one of the best tastes of the Island, go to Two Ladies Kitchen in Hilo and ask for the Strawberry Mochi!
- Huli Huli Chicken. Huli means ‘to turn’ in the Hawaiian language, and it is a great description of these chickens. They are roasted golden brown over a grill while they are continuously turned.
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