Caribbean Pineapple & Chilli Chicken recipe Budgens.co.uk
Instructions. Preheat oven to 450 degrees F. Line two baking sheets with foil, then coat with nonstick cooking spray. Toss the chicken wings with the salt and pepper and spread on the baking sheets in a single layer. Transfer to the oven and cook for 15 minutes.
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Jamaican Slaw. Trust Jamaicans to take the classic coleslaw in all its creamy mayo-laden glory and turn it into a (healthier!) gloriously tropical side salad. It's tangy and vibrant, with little bursts of fresh juicy sweetness from pineapple as well as chewy sweetness from raisins.
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1. In large glass or plastic bowl, stir pineapple, 1 cup sugar and the rum until mixed. Cover and refrigerate at least 4 hours. 2. In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
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Stir in garlic and ginger. Add peppers (red, yellow, orange, and green), carrots, hot pepper (if using), a little bit of salt and black pepper. Cook, stirring often. Add cooked rice, soy sauce, and sesame oil. Stir until throughly combined. Cook for 2 minutes. Stir in shrimp and pineapple tidbits. Cook for a couple of minutes.
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Step 2: Brown chicken on both sides in a skillet on High, then bake for 30 minutes in the oven. Step 3: Remove chicken from skillet and 1 cup boiling water to pan dripping and bring to a simmer. Add peppers and carrots and sautee until soft about 3 minutes. Add pineapple juice and ketchup and bring to boil. Step 4: Stir cornstarch with 1 cup.
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3. Add the remaining ingredients to the pan. 4 Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan. 5. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam-like consistency.
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2-4 ounces of fresh peeled ginger. 4-5 cups water. Reserve a few chunks of pineapple to garnish. Maraschino cherry to garnish. Bring water to boil. Add pineapple and ginger to a metal pot or large pitcher that can withstand heat (you don't want to use anything that would leach into the drink). Let steep overnight.
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In a small bowl, combine cornstarch and 1/2 cup pineapple juice until smooth. Stir in the mustard, thyme and pepper flakes; set aside. Sprinkle chicken with salt. In a large nonstick skillet, saute chicken in oil for 3-4 minutes or until chicken juices run clear. Remove from the skillet and keep warm. Pour remaining pineapple juice into skillet.
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Lay the pineapple slices in a shallow tray. Put the sugar, cinnamon, allspice, rum, vanilla seeds and butter into a small saucepan and stir over a medium heat for about 5 minutes, until the butter is melted and the sugar dissolved. Pour this syrup over the pineapple and leave to macerate for 30 minutes. Preheat the oven to 190°C/Fan 170°C/Gas 5.
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Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately.
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To tame the heat you can remove and discard the seeds and white membrane surrounding the seeds of the peppers and discard. Basically all you have to do at this point is to prep the ingredients. Wash and remove the stems off the peppers (you can give them a rough-chop if you wish). Peel, core and cube the pineapple, then juice the lemons.
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In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes. While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
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Place the skin and core in a pot with the water, sugar and ginger and bring to a boil. As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it. When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We're making a fortified syrup to use in blending the.
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Make the Caribbean chicken marinade: Combine the marinade ingredients in a bowl. Add juices drained from pineapple. Place the chicken breasts in a nonmetal bowl or Ziploc bag. Pour the Caribbean chicken marinade over top and marinate at least 6 hours. Grill the chicken: Drain the chicken and dispose of marinade.
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Turn of the stove and allow the liquid to cool before proceeding. step 5. Add the chunks of pineapple and strain the sugar liquid into your blender. Discard the skin, core and ginger slices. Puree until smooth, about 1-2 minutes. step 6. Strain the puree into a container.
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Peel and slice the pineapple into 1 cm slices, then head over to your grill and grill over a 375-400 fire. Basically until you see the grill marks, it's softened and the edges are a bit charred. This will help the natural sugars of the ripe pineapple to heighten and the sauce will also get a gentle kiss of smoke from the charred bits.
