Caribbean Style Fried Chicken Recipes
CARIBBEAN-STYLE FRIED CHICKEN
Actually, fried and baked. This is easy to put together! Equally good hot from the oven or served cold at a picnic. The first time I made this I used skinless chicken and it was really delicious! From The Caribbean Cookbook by Hermes' House Publications.
Provided by COOKGIRl
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish.
- Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor.
- Once marinade time is completed, transfer the chicken pieces to a bowl and soak in the milk for 15-20 minutes. Transfer back to the baking dish. Discard the milk.
- Preheat oven to 350 degrees.
- In a large saute pan heat up a little bit of oil. Dredge the chicken pieces in the flour, shake off the excess flour, and add to the heated pan. Do not crowd the pan.
- Fry the chicken pieces until light brown but not cooked all the way through.
- With slotted spoon, transfer the chicken pieces back to the baking dish and bake for about 35-40 minutes or until cooked through and golden brown.
Nutrition Facts : Calories 484.3, Fat 24, SaturatedFat 7.6, Cholesterol 148.8, Sodium 170.9, Carbohydrate 28.6, Fiber 1.4, Sugar 0.1, Protein 36.3
CARIBBEAN CHICKEN STIR-FRY
Fruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.
Nutrition Facts : Calories 432 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein.
HAITIAN-STYLE FRIED CHICKEN
This fried chicken recipe has Haitian roots. It varies from traditional American recipes but is just as good. The longer you leave it to marinate, the better. You may sprinkle freshly squeezed lemon juice on top if you like.
Provided by cremebrulee
Categories World Cuisine Recipes Latin American Caribbean
Time 12h36m
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 12 hours.
- Heat oil in a deep-fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 570.7 calories, Carbohydrate 27.2 g, Cholesterol 136.8 mg, Fat 36.5 g, Fiber 4.2 g, Protein 35.1 g, SaturatedFat 8.1 g, Sodium 1811.1 mg, Sugar 1.5 g
CARIBBEAN CHICKEN
fruity dish for the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
- Drain the peaches and pineapple, reserving the juice and add them to the pan.
- Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
- Transfer to the slow cooker and cook for 5 - 6 hours.
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- Place the Chicken Wing (4 pound) in a large bowl and mix in the Salt (1/2 teaspoon), Ground Black Pepper (1 pinch), Ketchup (1 tablespoon), Curry Powder (1 teaspoon), and Green Caribbean Seasoning (1 tablespoon). Mix well and marinate for a couple of hours in the fridge.
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2005-10-24 directions. Arrange the chicken pieces in a single layer on a plate. Squeeze the lemon over the chicken and store the chicken in the refrigerator for 15-30 minutes. Rub the garlic into the chicken and sprinkle the chicken on all sides with the paprika, pepper and salt. Sprinkle the soy sauce and hot sauce evenly over the chicken.
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