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Jamaican Recipes

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Jamaican Cornish Hens

Ingredients:

  • 4 Cornish hens
  • olive oil
  • lime juice
  • onion powder
  • salt
  • pepper
  • chili powder
  • allspice
  • cinnamon
  • 1 ½ cups of chicken broth
  • 6 cups of homemade or stove top stuffing

Directions:

  1. Set the chicken stock and stuffing aside.
  2. Rub the hens with all the ingredients, herbs, spices, lime juice and oil.
  3. Allow the hens to marinate for 8 hours.
  4. Stuff the hens with the stuffing and place them into a large pan.
  5. Pour the stock into the bottom of the pan. C
  6. over the pan with foil or an oven bag and bake in a 400-degree oven for 45-50 minutes.
  7. Baste the hens frequently. Bake longer if them hens are undercooked.

Serves: 8 persons

 

 

 

Jamaican Chicken

Ingredients:

  • 1/3 cup of grated ginger
  • 1 tsp of cinnamon
  • 1 tsp of nutmeg
  • 6 chicken breasts, boneless and skinless
  • 1 cup of white vinegar
  • 2 tbsp of cayenne pepper
  • 4 red onions, chopped
  • 1 cup of soy sauce
  • 1/3 cup of Jerk seasoning
  • olive oil

Directions:

  1. Set aside the oil. Combine all the remaining ingredients in a plastic bag and refrigerate them for 24 hours.
  2. Remove the chicken from the bag after 24 hours.
  3. Fry it in 2 inches of olive oil in a deep pan until browned.
  4. You can roll the breasts in flour before frying if you like.
Serves: 5-6 persons

 

 

 

Jamaican Sweet and Sour Chicken

Ingredients:

  • 2 ½ lbs of chicken breast, boneless, skinless and cut into strips
  • 2 cups of buttermilk
  • 2 tbsp of soy sauce
  • 5 tbsp of honey
  • 1 cup of pineapple, crushed
  • vegetable oil
  • 1 tsp of thyme
  • 2 tbsp of lime juice
  • salt and pepper

Directions:

  1. Dip the chicken strips in buttermilk and then flour.
  2. Fry them in the vegetable oil until they’re golden brown.
  3. Mix the remaining ingredients together.
  4. Dump the oil from the frying pan and pour the ingredients over top the fried chicken.
  5. Coat them completely and simmer on low for 5 minutes.
  6. Add salt to taste.

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