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
2 Cups (500 ml) boiling water
1 tbsp (15 ml) chili powder
2 tsp (10 ml) salt
1/4 tsp (1 ml) pepper
1/4 tsp (1 ml) cinnamon
1/4 Cup (60 ml) onion, chopped
1/4 Cup (60 ml) butter
1/4 Cup (60 ml) oil
19 oz (540 ml) canned pineapple, with juice
1 Cup (250 ml) seedless green grapes
2 bananas, sliced lengthwise
1 avocado
2 tbsp (30 ml) cornstarch
1/4 Cup (60 ml) cold water
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.
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