Tag Archives: Baked

Jamaican Style Oven-baked Chicken

JA Oven Baked Chicken
Crispy yet moist chicken – BAKED!

I missed my extended Jamaican family so I pulled out an old-school Jamaican recipe by Enid Donaldson and made my own version (really, just different ratio of ingredients) of the oven-baked chicken.

Ingredients: Serves 2-4 (depends on how much you eat)
3-4 lb chicken thighs with or without skin (also can use breast, legs, etc.)
4 cloves of garlic
2 stalks green garlic (or 1 stalk scallion – white and green part)
1/2 tsp dried thyme
2 Tbs vinegar
3 tsp salt
½ tsp sugar
1 tsp poultry spice mix (or your choice of dried herbs)
1/2 tsp black pepper
2 Tbs butter or margarine – melted
½ cup ketchup
½ cup evaporated milk
1 cup panko (bread crumbs)

Guide:
Finely dice garlic cloves and green garlic (or scallion). Mix garlic and green garlic along with vinegar and thyme in a container or plastic bag large enough for the chicken and the vinegar mix to marinade. Combine chicken with the vinegar mix and marinade for 10 min.

Take the marinated chicken out into a separate container large enough for the chicken. Dump the vinegar mix and discard. Flavor the marinated chicken with salt, sugar, herbs (of your choice), and black pepper.  Mix ketchup, evaporated milk and melted butter and combine with marinated chicken. Marinade in this pink sauce for at least 30 min. (I marinated overnight)

Preheat the oven to 350 degrees.

Take the marinated chicken out and pat  dry-you don’t want it to be too wet or else the breadcrumbs will get too moist and lose that crispy texture. Lay the skin side of the chicken (or either side if skinless) into the panko and place the chicken breaded side up on a greased pan. Sprinkle or spray the top of the chicken with a little bit of oil.(I used pam spray)

Bake for 45-1hour. Serve warm or cold.

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*Why I don’t bread both sides – When baking, the juice from the chicken oozes out and  gets absorbed by the panko and gets too gooey on the bottom.

*If you pack this for lunch, your cubicle neighbors will for sure smell the garlic!

Simple Yet Fancy Potatoes – Pommes Chef Anne

Did I mention I LOVE foodnetwork? I make so many things off of their shows and get inspired by them ALL THE TIME.

Well, I invited my family over for dinner again and so far I only had STEAK on the menu. Sure a salad would be nice, so I asked my sister and her boyfriend to go buy some stuff to make a simple yet refreshing salad, but I was still in need of a side dish that goes well with a fatty rib-eye, that’s also fancy enough to impress the fam, and simple enough that it won’t stress me out. This is when I remembered I had 3 russet potatoes left in the basket, which is just what I needed to make Anne Burrell’s Pommes Chef Anne!

Cheesy, crispy on the outside, yet soft inside. SO GOOD.

Ingredients: 8 Servings (1 wedge each as a side dish)
Extra virgin olive oil for brushing on (you’ll use quite a bit, but will also drain a lot out)
3 russet potato – skin scrubbed clean, then thinly sliced using a mandoline little bit at a time
Parmesan cheese – grated (use however much or however less you’d like)
Kosher salt

Guide: Tried simplifying Anne Burrell’s instructions
Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work quickly because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick oven-proof sauté pan with olive oil, place one slice of potato in the middle of the pan, then start placing them like flower petals (make concentric circles of potatoes). The bottom will eventually be the top so it is important for the first circles of potatoes to look pretty.

Once you have your first layer of potatoes, brush the potatoes with olive oil.
Add another layer of potatoes, brush with, oil, and sprinkle liberally with grated parmesan and salt.
Repeat until all your potatoes are in the pan. (Every other layer add salt and cheese)
*After every layer of potatoes press the potatoes so they are very compact.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 25 minutes.

(Please be careful when doing this step – HOT OIL)
Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Take it out of the pan, let it sit for a bit (at least 10 minutes) so it becomes a bit harder. Cut into wedges and serve
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It looks so fancy, but it really isn’t!