GWJamaica Cook Book

Archive for the ‘Poultry’ Category

Ingredients

1/2 cup flour
4 tbsp Butter, divided
salt and pepper
2 tbsp Olive oil
6 boneless, skinless chicken breasts (1 1/2 – 2 lb pounded flat)
14 oz Can artichoke hearts in water, drained and quartered
1/2 cup dry white wine
1 tbsp Capers, drained and rinsed
Zest of one lemon
Juice of one lemon

Preparation
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Ingredients

1 1/2 pounds chicken, pounded flat and sliced into thin strips
vegetable oil
1 jar bacon bits
6x 10-inch flour tortillas
diced tomato
shredded lettuce
Bottled or home made ranch dressing

Preparation
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Ingredients

8 chicken drumsticks (about 2 1/2 pounds), skinned
1 1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp minced fresh Parsley
1/4 tsp garlic powder
Salt and pepper to taste
1/3 cup Skim Milk

Preparation

Rinse chicken with cold water, and pat dry. Combine bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper; stir well. Dip drumsticks in skim milk then dredge in breadcrumb mixture, coating well. Place drumsticks in a 10×6x2 inch baking dish sprayed with Pam. Bake at 350 degrees F. for 1 hour.

Ingredients

4 large chicken breasts, boned, skinned, halved lengthwise
2 tbsp snipped parsley
1/4 lb stick butter cut into 8 cubes
1/4 lb Velveeta cut into 8 cubes
1 cup cornmeal
1 beaten egg
1 cup flour
Oil

Preparation

Place chicken breasts, boned side up, between 2 pieces plastic wrap. Pound from center out to form cutlets not quite 1/4-inch thick. Peel off wrap. Sprinkle with salt. Sprinkle 2 tablespoons parsley over cutlets. Place cube of butter and cheese at end of end of each cutlet. Roll meat as for jelly roll. Use toothpicks if needed; tuck in sides. Press seams well. Coat each roll with flour and dip in mixture of 1 beaten egg and 1 tablespoon water. Then roll in cornmeal. Chill thoroughly at least 1 hour. Fry chicken breasts in hot oil, 375 degrees, about 5 minutes until golden brown. Serves 4-8.

Ingredients

1 lb stew beef
1/2 lb chicken
1/2 lb pork
1/2 tsp thyme
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 large onions
1 green pepper
2 (6 oz.) cans tomato paste
1/2 cup vegetable oil
1/2 lb rice

Preparation
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Ingredients

1/2 pound fresh spinach, stems removed, washed
4 tbsp butter
1 large onion, cut into rings
6 oz mushrooms, sliced
1/3 cup dry white wine
1 tsp soy flour
1 cup sour cream
1 pinch garlic powder
4 oz sharp Cheddar cheese, grated
2 boneless, skinless chicken breasts

Preparation
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Ingredients

4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

Preparations

Marinate the chicken in the teriyaki for at least two hours. Use a resealable plastic bag. Put in fridge. Preheat outdoor or indoor grill. Grill the chicken for 4−5 minutes per side or until done. Toss the lettuces and cabbage together and divide into 2 large serving size salad bowls. Divide the pico de gallo (see below) and pour in equal portions over the two bowls of greens. Divide the pineapple and sprinkle on salads. Break tortilla chips into large chunks and sprinkle on salads. Slice the grilled chicken into thin strips and divide among bowls. Pour the dressing into two small bowls and serve with the salads.
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Ingredients

1 1/2 lbs chicken wings
3 tbsp soy sauce
1 tbsp dry sherry
1 tbsp minced fresh ginger root
1 clove garlic, minced
2 tbsp vegetable oil
1/3 cup cornstarch
2/3 cup cater
2 green onions and tops, cut into thin slices
1 tsp slivered fresh ginger root

Preparation
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Ingredients

2 lb chicken breasts
1 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 tbsp curry powder
2 tbsp ginger, chopped
3 cloves garlic, minced
1⁄2 tbsp scotch bonnet pepper, finely chopped
1 stalk escallion, chopped
1 can coconut milk (200 ml)
1⁄2 cup chicken stock
1 sprig thyme
1 whole scotch bonnet pepper
2 tbsp green sweet pepper, julienne
2 tbsp yellow sweet pepper, julienne
2 tbsp red sweet pepper, julienne

Preparation
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Ingredients

2/3 cup uncooked whit rice
2-1/2 cups water
1/2 tsp salt
1/2 cup butter
1 medium-sized onion, minced
1/2 pound fresh (domestic or wild) mushrooms, sliced
1 green bell pepper, minced
1 pound chicken livers, cleaned, halved
2 to 3 tbsp all-purpose flour
1 tsp salt
1/4 tsp freshly ground black pepper

Preparation

Wash rice in 3 changes of hot tap water; drain. Place in a 2-quart saucepan. Add water and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to low. Simmer 35 to 40 minutes or until rice is tender but not mushy. Drain off any excess water. In a large heavy skillet, heat 2 tablespoons butter. Add onion, mushrooms and green pepper. Saute 5 minutes or until vegetables are soft. Stir in cooked rice. Keep warm until ready to serve. Remove onto a warm serving platter if you need to use same skillet for cooking chicken livers. In heavy skillet, heat remaining butter over medium-high heat. Dust chicken livers on all sides with flour. Add to hot butter. Cook quickly until browned but not overdone. Sprinkle with salt and black pepper. Serve hot chicken livers over white-rice mixture.

Makes 6 main-dish servings or 8 to 12 first-course servings.