Jamaican Calypso Chicken Food

JAMAICAN CURRY CHICKEN AND POTATOES WITH SCOTCH BONNET HOT PEPPERS

Steps:

• Heat the oil in a medium-size saucepot at a medium heat. Add the onions, ginger, and Scotch Bonnet peppers; let saute for 5 to 8 minutes. Add butter and curry powder and let sit until curry powder turns a dark gold. Add the chicken and continue to cook for 8 to 10 minutes. Add the potatoes and cook for another couple of minutes before adding the coconut milk. Let simmer for 30 to 45 minutes. Serve.

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.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

JAMAICAN STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN CALYPSO CHICKEN

Steps:

• Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
• Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
• Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
• Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
• Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
• Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.

CALYPSO CHICKEN

Steps:

• Sprinkle both sides of chicken with seasoning and pepper then coat with olive oil spray.
• Grill 5-6 minutes on each side until done.
• Combine remaining ingredients including half of juice of lime in medium bowl.
• Add chicken and turn to coat.
• Cover with foil and let sit for 5-10 minutes turning again half way through until flavors have blended and soaked onto the chicken.
• Serve chicken and use the sauce for dipping.

JAMAICAN CHICKEN WITH COUSCOUS

Steps:

• In a large saucepan, combine pineapple and 1/2 teaspoon salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed. Fluff with a fork., Meanwhile, in a shallow bowl, mix flour and 2 tablespoons cilantro. Toss chicken with jerk seasoning and remaining salt. Add to flour mixture, a few pieces at a time, and toss to coat lightly; shake off any excess. , In a large skillet, heat 1 tablespoon oil. Add a third of the chicken; cook 1-2 minutes on each side or until no longer pink. Repeat twice with remaining oil and chicken. Serve with couscous. If desired, sprinkle with cilantro.

DOMINICA CALYPSO CHICKEN

Steps:

• Cut up chicken in pieces and wash in cold water with a piece of lemon.
• Rinse well in cold water and place in a large bowl.
• Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
• In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
• In another fry pan, heat some oil and fry cashews and set aside.
• In the same pan, fry together the garlic, mushrooms, onions and ginger.
• Add wine and about ¼ cup water to the original cooking skillet.
• Add chicken and cook for about 25 minute until chicken is tender.
• Thicken with a little flour softened with some warm water.
• Cook for another 3 minutes.
• Sprinkle with cashew nuts and serve.

REALLY GOOD JAMAICAN CURRY CHICKEN

Steps:

• Cut chicken into strips and squeeze lime juice over, then set aside.
• Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and Curry powder and mix together quickly.
• Pour chicken broth over and add cubed potatoes and carrots. Cook over medium until soft.
• Add Chicken strips and cook until chicken is fully cooked through.
• Lower heat and add coconut milk. Simmer over low until thickened a bit.
• Add scotch bonnet pepper sauce a tiny bit at a time ( or not at all) to your heat liking.
• Serve over white rice.

CALYPSO CURRIED CHICKEN

Steps:

• Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. IN a plastic bag combine flour, 1 teaspoons curry powder, 1/2 teaspoons alt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
• IN a large, heavy skillet brown the chicken on both sides in hot oil over medum-high heat. Remove chicken from skillet. IN the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple (saving juice), undrained tomatoes, currants, 1 tablespoons curry powder, crushed red pepper, and 1/8 teaspoons salt. Bring mixture to a boiling; return chicken to the skillet. Cover and simmr for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
• Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.