Chicken Barbados Recipes

Steps:

• Preheat oven to 400°F. Mix coating mix and peel in shaker bag or on plate. Coat chicken as directed on package. Arrange in single layer in shallow baking pan.
• Bake 40 to 45 minutes or until chicken is cooked through. Meanwhile, peel bananas; cut in half lengthwise. Dip in orange juice, then roll in brown sugar until evenly coated on all sides.
• Reduce oven temperature to 350°F. Place bananas around chicken. Bake an additional 10 minutes. Sprinkle with coconut.

Steps:

• For the Sauce:
• In a food processor, combine onion, red pepper, Scotch bonnets, papaya, and garlic and pulse to chop.
• Transfer the finely chopped ingredients to a saucepan. Add lemon juice, malt vinegar, white wine, dry mustard, water, and sugar. Bring to a simmer over low heat. Cook slowly until the mixture is thickened, about 30 minutes. Remove from the heat and stir in the yellow mustard.
• For the chicken:
• Preheat the oven to 400 degrees F.
• Season the chicken well with salt and pepper on both sides. Place in a baking dish. Drizzle with olive oil and toss with thyme. Bake until the chicken is just cooked through, about 20 minutes.
• Remove from the oven.
• Cuban Bread:
• While the chicken is cooking, prepare the Cuban bread. Preheat a sandwich press or 2 cast iron skillets, 1 a little larger than the other. Slice the bread in 1/2 horizontally. Spread both cut sides with butter. Press the cut side together and place in the sandwich press. Close and toast until golden brown and the butter is melted. If using skillets, place the bread in the larger skillet. Top with the smaller, heated skillet and cook until both sides are golden brown and the butter is melted.
• Preheat the broiler.
• Brush the sauce on the chicken, coating well. Place in the broiler and broil until the sauce bubbles and starts to brown. Remove from the heat and serve with cuban bread, black beans, and yellow rice. Garnish with thyme sprigs.

Steps:

• Bring a large pot of salted water to a boil.
• Add chicken, then reduce heat, cover and simmer until chicken is tender, 30 to 40 minutes.
• Prepare Seasoning Mix.
• Drain chicken and pat it dry.
• Cool completely, then cut into 8 serving pieces.
• Cut a long, deep pocket in meaty part of each piece, filling each pocket with about 2 tablespoons of Seasoning Mix.
• Heat oil in a deep-fryer or large skillet to 375F (190C) or until a 1-inch bread cube turns golden brown in 50 seconds.
• On a large plate, combine flour, salt and pepper; coat chicken pieces, shaking off any excess flour.
• Dip pieces into beaten eggs, then roll them in bread crumbs to coat thoroughly.
• Fry in batches (without crowding) until golden brown, 2 to 3 minutes on each side.
• Drain on paper towels.
• Seasoning Mix:.
• Peel and coarsely chop onions.
• Place them with remaining ingredients in a blender or food processor fitted with the steel blade.
• Process 1 to 2 minutes, until fairly smooth. (This mixture can be spooned into a jar and refrigerated several weeks for use as needed.).

Steps:

• Preheat oven to 450°.
• Rub chicken all over with lemon pieces. Put lemon pieces inside chicken cavity.
• Rub chicken with salt and pepper.
• Combine butter, red pepper, garlic and coriander. Smear over the chicken.
• Roast for 15 minutes. Reduce oven temperature to 375° and roast until juices run clear, approximately 1-1 1/2 hours.