Jamaican Cornish Hens
- 4 Cornish hens
- olive oil
- lime juice
- onion powder
- chili powder
- 1 ½ cups of chicken broth
- 6 cups of homemade or stove top stuffing
- Set the chicken stock and stuffing aside.
- Rub the hens with all the ingredients, herbs, spices, lime juice and oil.
- Allow the hens to marinate for 8 hours.
- Stuff the hens with the stuffing and place them into a large pan.
- Pour the stock into the bottom of the pan. C
- over the pan with foil or an oven bag and bake in a 400-degree oven for 45-50 minutes.
- Baste the hens frequently. Bake longer if them hens are undercooked.
Serves: 8 persons
- 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
Serves: 5-6 persons
- Set aside the oil. Combine all the remaining ingredients in a plastic bag and refrigerate them for 24 hours.
- Remove the chicken from the bag after 24 hours.
- Fry it in 2 inches of olive oil in a deep pan until browned.
- You can roll the breasts in flour before frying if you like.
Jamaican Sweet and Sour Chicken
- 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
- Dip the chicken strips in buttermilk and then flour.
- Fry them in the vegetable oil until they’re golden brown.
- Mix the remaining ingredients together.
- Dump the oil from the frying pan and pour the ingredients over top the fried chicken.
- Coat them completely and simmer on low for 5 minutes.
- Add salt to taste.