Jamaican Curry Powder:.
Toast the
/2 teaspoon of the Jamaican spices (or use my recipe
a bowl. Many Vietnamese Chicken recipes usually require a short time
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
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
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.
Mix together the first 9 ingredients in a small bowl.
Rub spice mixture evenly over chicken.
Heat a large nonstick skillet over med-high heat.
Coat pan with cooking spray.
Add chicken to skillet; cook 5 minutes on each side or until done.
Toss chicken with 1/2 teaspoon seasoning mix in medium bowl.
Add cheese, carrots, cucumber and almonds.
Combine mayonnaise, vinegar and remaining 1/2 t seasoning mix.
Add to chicken mixture; toss and serve over greens.
Place pineapple slices in 11 3/4 x 7 1/2-inch dish.
Top with chicken breasts.
Season with salt and pepper.
Combine soup and coffee.
Spoon over chicken.
Bake at 375\u00b0 for 40 minutes.
Top with cheese and bake until melted.
In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat and lightly oil grate.
Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.
Combine Worcestershire sauce, soy sauce, rum, garlic and chives in a bowl. Wash and dry chicken and place in bowl with marinade, turning to coat both sides.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.