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Chicken dishes
Chicken Supreme
1 can cream of mushroom soup
¼ teaspoon pepper
½ teaspoon salt
4 fluid oz milk
28g grated cheese
4 Chicken breasts
In ovenproof casserole dish mix all ingredients except
chicken and cheese bring to a simmer add chicken cover,
and cook for 25-30 min. sprinkle with cheese and place
under grill until cheese has melted. Serve with boiled
cauliflower, boiled potatoes, and fresh baps
Country Roast
Place chicken in an uncovered tin in very hot oven
450f mark 8 for twenty minutes.
Reduce heat to 275f-mark 1 pour 2 fluid oz boiling
water into tin. Cover and roast until tender allowing
25-30minutes 470g aprox do not baste. For a crispy
skin uncover for the last 30 minutes
Serve with roast potatoes, peas, Yorkshire pudding,
and basic brown sauce
Crusty Chicken
1k 200g - 1k430g aprox. Cut into pieces
70g melted butter or margarine
1 teaspoon salt ½ teaspoon pepper
112g golden crumbs
Wash and dry chicken pieces. Mix salt and pepper
in melted butter. Dip chicken pieces into mixture
then roll in crumbs until well coated. Place skin
side up on baking tin lined with foil.
Cook in oven 350f -mark 4 for about 1 hour. Don’t
cover or disturb chicken while cooking. Serve with
boiled rice and quick pepper sauce
Chicken breast in foil
Sprinkle each breast with salt and pepper. Dip into
evaporated milk then roll in flour. Brown in a little
butter or margarine in frying pan arrange breasts
on squares of foil. Wrap and put into oven Bake in
moderate oven for 20-25 minutes 375f-mark 5
Serve with boiled noodles and a sweet and sour sauce
2
Chicken pilaff
750g chicken
375g long grain rice
1 large onion
1 teaspoon garlic puree
¾ teaspoon ginger puree
½ cup plain yoghurt
½ teaspoon pepper
2 teaspoons salt
6 tablespoons butter, or margarine.
1 large bay leaf
5cm cinnamon
1 teaspoon mixed herbs
2 hot chillies
Wash rice and drain. Cut chicken into 2 ½
cm pieces
Slice onion. Heat butter in pan and fry onion until
translucent
Add garlic and chicken, and cook until lightly brown.
Add yoghurt and ginger, and stir well
Put rice into pan and add salt, pepper, mixed herbs,
cinnamon, and bay leaf
Cover with water 3cm above rice. Dice chillies and
add.
Bring to boil, cover and turn down to simmer until
rice is tender
Serve with salad and chapati
Rice and Peas - goes good with any meat ,
real good with jerk chicken or pork - lori just made
this for me ( a rare treat.....her actually cooking
instead of me)
INGREDIENTS:
Serves: 4-5
1 Can Red Kidney Beans
1 Can Coconut Milk
2 Cups of Rice
1 Small onion, chopped
1 clove garlic, chopped
1 chicken bullion
1 sprig thyme
1 tbs butter
1 Whole scotch bonnet pepper
Water
Always maintain two cups of liquid to each cup of
rice. Drain the liquid from the can of beans into
a measuring cup, add the can of coconut milk and enough
water to make four cups of liquid. Place liquids in
a pot with beans, onions, garlic, chicken bullion,
thyme and butter, bring to a boil. Add rice and stir
for a minute. Reduce heat to Medium-Low. Place scotch
bonnet pepper on top of liquid and cover tightly for
20-25 minutes. Rice should shelly. Remove scotch bonnet
pepper before serving.
This recipes can also be made using Gungo(pigeon)
peas.
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