Tag Archives: Chicken

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!

Chicken Adobo – Easy One Pot Meal

Mom is out of town traveling so my sisters and I are trying to keep Dad well fed.  Nothing compared to what Mom can cook (she’s an AMAZING cook), but it’s the thought that counts right? With that said, this Filipino dish is an easy, delicious, one pot meal that you can make a lot of at once. The combination of ginger soy sauce and vinegar with a hint of sweetness of the pineapple is addicting.

Ingredients: 8 Servings
6lb chicken drumsticks (or thighs or breast) – skin removed
3 cup soy sauce
2 1/4 cup distilled white vinegar
2 bulb garlic, peeled and crushed
4 tablespoons thinly sliced fresh ginger root
3 bay leaves
3/4 tablespoon black peppercorns
1 onion – sliced (thickness is up to you, I sliced it thick)
1 cup pineapple juice and tidbits combined

 
Guide:
Combine all ingredients in a Dutch oven & bring to a boil over medium heat.
Once it boils, reduce heat to a simmer.
Cover the pot and simmer for 30 minutes, turning and stirring up the chicken couple times.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Serve it on bed of rice.

Optional: If you don’t want to accidentally bite into a peppercorn, set chicken aside, strain the liquid from the pot to remove all the food particles, return chicken and liquid back in the Dutch oven.

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*You can use 2/3 of the liquid (2 cups of soy sauce, 1 1/2 cups of vinegar, 2/3 cup of pineapple juice & tidbits) if you don’t necessarily want a lot of juice at the end. Having a lot of liquid allows you to somewhat (you still have to turn it couple times) leave the chicken alone while it’s cooking since the liquid almost covers all the chicken,
having less liquid means you’d have to tend to it a lot more by turning and mixing it up to ensure they’re all cooked and marinated properly