Author: cookingwithwadia
Cilantro Lime Mayo
This creamy, tangy sauce is delicious compliment to my oven roasted chicken as well as with spicy chicken sandwich or any fish dish. Tip: this sauce is great with roasted chicken, chicken or fish sandwich, fish tacos or even with French fries.
Oven Roasted Chicken
This recipe will produce a crispy but moist chicken, bursting with flavor
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Ingredients
4 lbs Chicken Thigh (skin on )
2 tsp. salt
2 tsp. black pepper
2 tbsp. onion powder
2 tsp. paprika
2 tbsp. garlic powder
2 tbsp. dry jerk seasoning
2 tbsp. green seasoning blend
2 tbsp. olive oil
Directions
- In a bowl, add washed and clean chicken.
- Add in all the dry and wet seasonings, including oil. Thoroughly combine chicken and seasoning; allow meat to marinate for at least 8 hours, over night is preferred for better flavor.
- when ready to roast, preheat oven to 400 degrees on the roasting setting if your oven has one, if not bake will do just fine.
- arrange the chicken on a sheet tray and roast at 400 degrees for 30 mins. chicken should have a crispy golden skin and a moist interior when done. you can test the interior with a food thermometer. chicken should be at a temp of 165 when done.
- when done remove chicken from oven and rest for a few minutes and serve. enjoy
Tip: pair chicken with either my rice and peas recipe or my herb roasted potatoes recipe. Also check out my cilantro lime mayo sauce to go with the chicken.
Curry Tripe & Bean
In Jamaica we use every parts of the animal, the tripe takes a little work to get cleaned. After you get past the cleaning, it is a tasty dish whether curried brown stew or in soup.
Honey Butter Dinner Rolls
These honey butter dinner rolls are the prefect side to complement any dish. These slightly sweet and buttery rolls are sure to get you plenty of compliments at any gathering. Tip: The extra bread can be stored in a zip lock bag in the refrigerator …
Jamaican Style Fricassee Chicken
This dish is popular Sunday dinner dish in Jamaica. the chicken is seared to a golden brown color and then simmered in a flavorful brown sauce.
Ingredients
4 lbs. chicken ( sectioned)
2 tsp. salt
1 tsp. black pepper
1 tbsp. garlic powder
1 tbsp. onion powder
2 tbsp. dry jerk seasoning
2 tbsp. chicken seasoning
1 tsp. smoked paprika
oil for frying
1 medium size onion
1 red and green bell pepper
2 medium sized tomato
3 cloves of garlic chopped
thyme
pimento seed
2 tsp browning
1/2 cup ketchup
Directions
- wash and drain chicken. in a bowl add powdered seasoning and thoroughly massage the seasoning into the chicken. allow the chicken to marinate for a few hours, overnight is preferred.
- in a Dutch pot, heat oil then sear each piece of chicken on both sides.
- remove seared chicken from oil and add in chopped onion, bell peppers, garlic, thyme, tomato, scotch bonnet pepper and pimento seed.
- sauté the spices for 5 minutes, then add about two cups of water. let the spices simmer for about 5 minutes.
- Add in the seared chicken and ketchup and let that simmer for 15 minutes.
- After the chicken has simmered, check to see if the gravy is at a consistency that you like. if its too tin, then you can had a little cornstarch and water mixture to thicken it up a bit or you can just let it simmer down a little more with the lid removed from the pot.
- When you have the desired consistency in the gravy then your fricassee chicken is all done. this can be serve with any sides imaginable. choose something that will soak up all this amazing gravy.
Escovitch Salmon
This escovitch sauce is typically paired with snapper or parrot fish. in this recipe I paired it with salmon and it was quite tasty. the vinegar added a nice crisp to the salmon flavor. Tip: The escovitch sauce can be made in bulk and kept …
Jamaican Stew Peas
This hearty Jamaican dish is a favorite amongst many household. its even assigned it’s own day in Jamaica, that day being Wednesday. this dish is made of red kidney beans and your choice of meat. My personal preference is salted pigtail, because it adds a …
Bourbon Glazed Wings
These sweet & savory wings are delicious for any gathering. Make these for games night or just a chill Friday night at home, they are sure to please.
Ingredients
10 whole wings, sectioned
1 tsp salt
1/2 tsp black pepper
1/2 tsp all purpose seasoning
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
- BREADING
1 cup flour
1/2 cup cornstarch
a sprinkle of onion powder
a sprinkle of garlic powder
a sprinkle of paprika
- BOURBON GLAZE
1/4 cup brown sugar
1/2 cup orange juice
4 pimento seed, cracked
1tsp soya sauce
1 tbsp honey
4 tbsp bourbon
Directions
- Remove tips from wings and section the flats from the drums. wash wings with white distil vinegar and pat dry with paper towel. this helps get rid of excess water so the seasoning sticks to the wings.
- In a mixing bowl add all the powdered seasoning and mix well, let marinated for at least 2 hours.
- In a separate bowl or bag mix together flour, cornstarch and powdered seasoning. add wings in two batches to ensure a smoother coating. let breaded wings sit for 15 mins so that the breading can adhere to the wings.
- In a deep pot heat oil to a temp of about 300 degree Fahrenheit. Fry wings for about 12 mins or until golden brown, longer if you like your wings extra dry. remove wings from oil and drain on paper towel.
- bourbon sauce
- in a sauce pan, add sugar, orange juice, pimento seeds, soya sauce, honey and 2 tbsp. of the bourbon. let simmer over medium heat for about 15 mins until bubbles start to form. add the remaining 2 tbsp. of bourbon and cook for another 5 mins. to test the consistency of the sauce, mix with a metal spoon, remove spoon and let spoon sit for 5 mins till cool, if the sauce clings to the back of the spoon then your sauce is ready.
- In a clean bowl add drained wings and drizzle with cooled bourbon glaze and toast to properly coat wings.
- Serve with your favorite sides or Beer. enjoy
