Port Antonio Pullet Recipe
Ingredients
| Broiler fryer | 3 Pound | |
| Garlic | 2 Clove (10 gm) | |
| Ground ginger | 1 Teaspoon | |
| Paprika | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Lime juice | 1 | |
| Olive oil | 2 Tablespoon | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Paprika and olive sauce | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 3286 Calories from Fat 2121
% Daily Value*
Total Fat 236 g362.7%
Saturated Fat 62.9 g314.7%
Trans Fat 0 g
Cholesterol 1020.5 mg340.2%
Sodium 2350.9 mg98%
Total Carbohydrates 19 g6.2%
Dietary Fiber 2.1 g8.2%
Sugars 1.4 g
Protein 255 g509.7%
Vitamin A 65.1% Vitamin C 67%
Calcium 18.5% Iron 76.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
