Home Style Jamaican Chicken Recipe
Ingredients
| Chickens - 2 (2 1/2 to 3 pounds each), cut into 8 serving pieces each, trimmed of wing tips | ||
| Large onions - 2, coarsely chopped | ||
| Scallions | 6 | |
| Ripe large tomatoes - 3, cut into 1/2-inch pieces | ||
| Capers | 3/4 Cup (16 tbs), drained | |
| My Own Curry Powder - 1 tablespoon | ||
| Black pepper | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Allspice | 1/2 Teaspoon | |
| Sugar | 2 Teaspoon | |
| Tabasco | 1/8 Teaspoon | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Red wine vinegar | 2/4 Cup (16 tbs) | |
| Bay leaves | 2 | |
| Fresh thyme sprig - 1 (or Thyme - 1 teaspoon, dried) | ||
| Chives | 2 Tablespoon, snipped | |
Directions
GETTING READY
1) Set the oven to 350°F before baking.
2) Wash the chicken, discarding any excess fat and then dry gently.
3) In a large bowl, arrange the chicken and mix it well with all the ingredients except the chives.
4) Keep it marinated at room temperature for 2 to 3 hours or cover and refrigerate for a whole night.
MAKING
5) In a roasting pan with 2-inch-high sides, place the marinated chicken pieces in a single layer.
6) Remove the vegetables from the marinade using a slotted spoon and scatter them over the chicken.
7) Using an aluminium foil, cover the roasting pan and seal the edges tightly.
8) Bake the chicken for 1 1/2 hours in preheated oven.
9) Take off the cover and toss the chicken pieces around a bit, turning the dark pieces of meat over.
10) Cover again with the foil and bake for another 30 minutes.
FINALIZING
11) To a deep serving platter or shallow bowl, transfer the chicken pieces.
12) Remove the vegetables from the sauce with a slotted spoon and then spread them over the chicken.
13) Pass the sauce through a gravy separator to remove any grease.
14) Moisten the chicken by pouring over some sauce.
SERVING
15) Garnish the chicken with snipped chives and serve it hot at once with the remaining sauce served separately.
1) Set the oven to 350°F before baking.
2) Wash the chicken, discarding any excess fat and then dry gently.
3) In a large bowl, arrange the chicken and mix it well with all the ingredients except the chives.
4) Keep it marinated at room temperature for 2 to 3 hours or cover and refrigerate for a whole night.
MAKING
5) In a roasting pan with 2-inch-high sides, place the marinated chicken pieces in a single layer.
6) Remove the vegetables from the marinade using a slotted spoon and scatter them over the chicken.
7) Using an aluminium foil, cover the roasting pan and seal the edges tightly.
8) Bake the chicken for 1 1/2 hours in preheated oven.
9) Take off the cover and toss the chicken pieces around a bit, turning the dark pieces of meat over.
10) Cover again with the foil and bake for another 30 minutes.
FINALIZING
11) To a deep serving platter or shallow bowl, transfer the chicken pieces.
12) Remove the vegetables from the sauce with a slotted spoon and then spread them over the chicken.
13) Pass the sauce through a gravy separator to remove any grease.
14) Moisten the chicken by pouring over some sauce.
SERVING
15) Garnish the chicken with snipped chives and serve it hot at once with the remaining sauce served separately.
Chef
