Archive for the ‘Chicken’ Category

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Jamaican Jerk Chicken

December 29, 2009

Several years ago I came across this seasoning for Jerk. Walkerswood’s Jerk is the best seasoning by far. You may see others in the store, such as Ochos Rios, but don’t settle…they are not as good.

3 tbsp. Walkerwood’s Jerk seasoning (paste)

Walkerswood's Jerk seasoning

2 1/2  lbs. of chicken (skin on,bone-in, thigh are best)

1 Spanish onion (sliced in rings)

1 tsp. Sugar

3 tbsp. Salt

2 limes

1/4 cup Olive oil

In a bowl mix the jerk paste with sugar, salt, onions, olive oil, and the juice of the limes. When the marinade is fully incorporated, toss in the chicken (if you choose to use another meat, do so). Refrigerate for 24 hours. Within the 24 hours, mix the chicken to make sure it is evenly coated. Traditionally, jerk is grilled. If you choose to grill, do so on med heat and allow some of the flames to crisp the skin of the chicken. If you cannot grill, it can also be broiled in the oven. If you use the oven, put chicken and marinade in a large baking dish. Uncovered, broil at 500 degrees for 20 minutes (put do not place on top shelf in the oven, still place in the middle rack). After the 20 minutes, reduce the oven temperature to 350 degrees and cook for 45 minutes. This will cause the tops of the chicken to crisp, while the marinade braises the meat.  Giving the chicken a more infused flavor throughout and a more juicy piece of meat (versus cooking on the grill where the marinade is typically only on the outside).  When chicken is done, discard the marinade and serve with lime slices on the side for additional flavor. Viola, The taste of the islands without leaving you kitchen!

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Chicken Piccata

December 27, 2009

1 lb of chicken breast or tenderloin
1 egg
1 cup of Panko breadcrumbs (can use any type of breadcrumbs but the Japanese ones are the best, like and flaky)
3 tbsp butter
half a lemon
1/4 cup of capers
1/2 cup of chicken broth or dry white wine
1 tsp of Lawry’s Garlic salt
3 tsp of chopped parsley
2 tbsp of olive oil

Step 1: Take uncooked chicken and dip into egg mixture (one egg scrambled) and then coat with breadcrumbs. Season both sides of the chicken with garlic salt.

Step 2: On med-hi heat, add olive oil until pan is hot. Add chicken and fully brown and cook completely. Set aside.

Step 3: To de-glaze the pan and add flavor to your sauce, pour chicken broth and butter into the pan that you just cooked the chicken in. After all the brown bits of the pan are incorporated into the broth and butter mixture, add capers, and the juice of the half of lemon. Reduce the sauce down halfway and add the chicken. Rotate the chicken in the pan until coated and add the parsley to the pan. Continue to flip chicken as the sauce thickens into a glaze. Bon Appetite!