Jamaican Sunday Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Cut-up broiler-fryer chicken, about 3 1/2 lbs
3: Garlic cloves, minced
2: Green onions, chopped
2 tsp: Salt,
1 tsp: Sugar,
1/2 tsp: Black pepper,
1/2 tsp: Dried thyme,
2 tbsp: Oil,
1 cup: Chopped onion,
2 cup: Chicken stock,
2 tbsp: Ketchup,
2 tbsp: Pickapeppa sauce OR,
1 tsp: Tabasco sauce,
1/2 lbs: Red potatoes, scrubbed and cut into chunks
3: Carrots, peeled and sliced into coins
1: Chayote squash, rinsed, seeded and cut into 12 wedges
Directions:
Adapted from Enid Donaldsons book "The Real Taste of Jamaica."
Rinse chicken and pat dry. Cut whole breasts into 4 pieces. Tuck wing
tips behind first joint to form a triangle. Save back, neck and
giblets for another use or make stock from them to use in recipe.
In a bowl, mix garlic, green onion, salt, sugar, pepper and thyme.
Rub into chicken and let stand 30 minutes.
Heat oil in a stovetop microwaveable 4-quart pot. Brown chicken on all
sides; remove to a plate. Add onions to bottom of pot; cook briefly.
Add stock, ketchup and sauce; scrape brown bits from bottom of pan.
Add chicken, potatoes and carrots.
Cover pot with lid and microwave on high 15 minutes. Rearrange
chicken and vegetables and microwave on high 10 minutes. Add squash
and microwave on high 10 minutes, or until chicken tests done and
vegetables are tender. Let stand 10 minutes. Serve with Rice-and-Peas.
Nutrient data per serving including chicken skin: 374 calories; 26
grams protein; 19 grams fat (47% total calories); 19 grams
carbohydrates; 3 grams dietary fiber; 65 milligrams cholesterol; 1222
milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp
Rinse chicken and pat dry. Cut whole breasts into 4 pieces. Tuck wing
tips behind first joint to form a triangle. Save back, neck and
giblets for another use or make stock from them to use in recipe.
In a bowl, mix garlic, green onion, salt, sugar, pepper and thyme.
Rub into chicken and let stand 30 minutes.
Heat oil in a stovetop microwaveable 4-quart pot. Brown chicken on all
sides; remove to a plate. Add onions to bottom of pot; cook briefly.
Add stock, ketchup and sauce; scrape brown bits from bottom of pan.
Add chicken, potatoes and carrots.
Cover pot with lid and microwave on high 15 minutes. Rearrange
chicken and vegetables and microwave on high 10 minutes. Add squash
and microwave on high 10 minutes, or until chicken tests done and
vegetables are tender. Let stand 10 minutes. Serve with Rice-and-Peas.
Nutrient data per serving including chicken skin: 374 calories; 26
grams protein; 19 grams fat (47% total calories); 19 grams
carbohydrates; 3 grams dietary fiber; 65 milligrams cholesterol; 1222
milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
Source from luhu.jp