Port Antonio Pullet Recipe
Ingredients
1 broiler-fryer (about 3 pounds)
2 cloves garlic
1 teaspoon ground ginger (the Jamaica Arms recommends fresh ginger root if you can get it if so use 3 teaspoons root pieces)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper, Juice of 1 lime
2 tablespoons olive oil
1/4 cup dry sherry
Paprika-and-Olive Sauce
Directions
Wash chicken, pat dry.
Rub cavity with 1 garlic clove, and half of the ginger, paprika, salt, pepper, and lime juice.
Tie chicken legs and rub skin with remaining garlic clove, plus remaining ginger, paprika, salt, pepper, and lime juice mixed with 1 tablespoon of the oil.
Roast at 325° for 1 1/2 hours, basting twice with drippings plus the sherry and the remaining oil.
When chicken is done, remove to a hot platter and prepare Paprika-and-Olive Sauce in the pan the chicken cooked in.
Pour sauce over chicked, garnish with lime wedges, serve with black-eyed peas.
Rub cavity with 1 garlic clove, and half of the ginger, paprika, salt, pepper, and lime juice.
Tie chicken legs and rub skin with remaining garlic clove, plus remaining ginger, paprika, salt, pepper, and lime juice mixed with 1 tablespoon of the oil.
Roast at 325° for 1 1/2 hours, basting twice with drippings plus the sherry and the remaining oil.
When chicken is done, remove to a hot platter and prepare Paprika-and-Olive Sauce in the pan the chicken cooked in.
Pour sauce over chicked, garnish with lime wedges, serve with black-eyed peas.
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