Caribbean Style Chicken Legs Recipe
These Caribbean Styled Chicken Wings are a rage ! Try these deliciously spiced chicken wings with fruit. Your suggestions for these Caribbean Styled Chicken Wings is welcome.
Ingredients
| 6 whole chicken legs | ||
| Boiling water | 2 Cup (16 tbs) | |
| Chili powder | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Oil | 1/4 Cup (16 tbs) | |
| Pineapple | 19 Ounce, canned | |
| Seedless green grapes | 1 Cup (16 tbs) | |
| 2 bananas, sliced lengthwise | ||
| Avocado | 1 | |
| Cornstarch | 2 Tablespoon | |
| Cold water | 1/4 Cup (16 tbs) | |
Directions
– Preheat oven to 375 °F (190 °C).
– Wash chicken legs and place in a large cast iron casserole. Add water, chili powder, salt, pepper, cinnamon, and onion.
– Close casserole tightly and simmer mixture for 30 minutes until meat is tender.
– When cooked, remove chicken legs, drain on paper towel, pour cooking juice through sieve and set aside.
– Using the same casserole, heat oil, melt butter, brown chicken legs and set aside.
– Drain pineapple, keeping the juice.
– Add the pineapple juice and enough boiling water to the cooking juice to make 4 cups (1 L) and pour liquid over chicken.
– Place pineapple chunks over chicken legs, cook 10 minutes in oven, and baste often.
– Arrange chicken legs covered with pineapple chunks in serving dish. Garnish with grapes, sliced bananas, and avocado wedges. Set aside.
– In a small bowl, dissolve cornstarch in cold water, pour into cooking juice and sweeten to taste. Coat chicken legs with sauce.
– Wash chicken legs and place in a large cast iron casserole. Add water, chili powder, salt, pepper, cinnamon, and onion.
– Close casserole tightly and simmer mixture for 30 minutes until meat is tender.
– When cooked, remove chicken legs, drain on paper towel, pour cooking juice through sieve and set aside.
– Using the same casserole, heat oil, melt butter, brown chicken legs and set aside.
– Drain pineapple, keeping the juice.
– Add the pineapple juice and enough boiling water to the cooking juice to make 4 cups (1 L) and pour liquid over chicken.
– Place pineapple chunks over chicken legs, cook 10 minutes in oven, and baste often.
– Arrange chicken legs covered with pineapple chunks in serving dish. Garnish with grapes, sliced bananas, and avocado wedges. Set aside.
– In a small bowl, dissolve cornstarch in cold water, pour into cooking juice and sweeten to taste. Coat chicken legs with sauce.
Chef
