CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Jamaican Curry Powder:.
Toast the
ll marinade ingredients together, except chicken, to a food processor and
Liberally sprinkle thighs (the chickens not yours!) with the above ingredients.
As a variation insert garlic slices under the skin and /or squeeze some fresh lemon on the chicken.
Wash and cut up chicken.
Marinate in above ingredients in refrigerator
for several hours.
Heat 1/5 cup oil in large frying pan.
Brown
chicken
pieces.
Do\tnot
cover.
Remove chicken from
pan,\tleaving oil in pan.
Pour marinade liquid, onion slices
and chopped tomato into frying pan.
Add 3/4 cup water. Place
browned
chicken
pieces in pan. Cover and cook until liquid thickens with gravy. Serve with Jamaican Peas and Rice.
Cook the chicken breast according to your preferred
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Place pineapple in baking dish. Top with chicken breast. Dissolve cube in water.
Add coffee, salt and soup.
Pour over chicken.
Bake at 375\u00b0 for 40 minutes.
Sprinkle with cheese. Return to oven until cheese melts. Serves six.
Fry bacon over medium heat in large stock pot.
Remove bacon with slotted spoon.
Add chicken pieces and cook for 5 minutes or until done.
Return bacon to pot.
Add vegetables, spices and chicken broth.
Reduce heat and simmer for 30 minutes.
Add cream of coconut and simmer for 10 more minutes.
Serve in individual bowls.
Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
rill or broiler.
Spray chicken with cooking spray and broil
ntil aromatic, then add the chicken meat into the wok. Use
Place chicken in a dish.
Combine next the lime juice, lemon juice, sweet vermouth, Dijon mustard, jalapeno pepper, garlic, coriander, cumin, thyme, oregano and salt.
Pour over chicken. Cover and marinate in refrigerator 8 hours.
Turn twice.
Remove chicken from marinade.
Place marinade in small saucepan; bring to a boil; reduce heat and simmer 5 minutes.
Set aside.
Place pineapple slices in baking dish.
Top each slice with a breast.
Dissolve bouillon in water.
Combine with coffee, soup and salt.
Pour over chicken.
Bake at 375\u00b0 for 40 minutes. Sprinkle with cheese.
Return to oven until cheese melts.
place all ingredients in large heavy skillet.
simmer over low heat stirring occasional for 45 minutes or until chicken is tender.
serve over rice.
Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic, saute 3 minutes or until tender.
Combine chicken and spices in a bowl.
Add chicken mixture to pan and saute 4 minutes.
Stir in wine, capers, beans, and tomatoes.
Cover, reduce heat, and simmer 10 minutes until tender.
Serve over rice.
One serving equals 1 1/2 cups stew and 3/4 cup rice.
Place the chicken between 2 sheets heavy plastic wrap and flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Combine the flour, coconut, 1/2 teaspoon curry powder, salt and pepper. Stir well. Brush both sides of each chicken piece with egg white; dredge in the flour mixture and set aside.