Red Stripe Chicken Recipes

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

Steps:

• Place all ingredients for base in a blender or food processor and process until smooth.
• Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
• Grill on the barbecue until fully cooked.
• Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
• Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

CHICKEN AND BELL PEPPERS SKILLET

Steps:

• Heat a cast iron skillet over medium-high heat in the stove. Meanwhile, in a large bowl place chicken and all the seasonings for the chicken. Mix everything well to combine.
• Add olive oil to skillet. Add chicken in skillet, skin side down, and cook 4-6 minutes or until browned. Turn chicken over and cook for 1 minute. Set aside (chicken won't be totally cooked yet).
• Remove skillet from the heat and add peppers, onion, garlic, paprika, red chili flakes and salt and peppers. Stir everything well to combine.
• Arrange chicken on top of the peppers and onions and place the skillet in the pre-heat over. Bake at 400°F for 15-20 minutes or until chicken gets the internal temperature of 165ºF. Enjoy!

EASY CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.

RED STRIPE CHICKEN

Steps:

• Clean chicken (leave skins on).
• Combine scallions, thyme, garlic and pepper together in a blender or pound with a mallet until combined.
• Add mixed seasoning to chicken along with jerk seasoning and let sit for 15-20 minutes to marinate.
• Combine flour and baking powder together in a bowl.
• Add cooking oil to a hot skillet (medium fire).
• Coat chicken in flour mixture until fully covered.
• Add chicken pieces to hot oil (medium fire) turn chicken pieces until golden brown.Remove and set to cool.
• Sauce/Chicken dip.
• Mix together tomato paste, red stripe, brown sugar and browning in a bowl.
• Dip fried chicken in sauce until fully coated and serve.

CRISPY CHICKEN STRIPS

Steps:

• Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
• Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
• Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
• Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
• Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.

SOUTHERN FRIED CHICKEN STRIPS

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

PRESSURE-COOKER RED PEPPER CHICKEN

Steps:

• Place chicken in a 6-qt. electric pressure cooker. In a bowl, combine beans, tomatoes, red peppers, onion, water and pepper; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes., Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. Remove chicken and keep warm. Select saute setting; adjust for low heat. Simmer cooking juices until thickened, 8-10 minutes. Serve with rice and chicken., Freeze option: Place chicken and bean mixture in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

CHICKEN IN BEER, JAMAICAN " RED STRIPE "

Steps:

• Brown chicken pieces in oil.
• After browning pour off excess oil, leaving two tablespoons in pan.
• Return chicken to pan, pour in coconut cream and beer, leave to simmer over a very low flame for about 30 minutes.
• Cut up onion and sweet pepper add to chicken and season with salt and pepper.
• Allow to simmer another 30 minutes or until chicken is tender and the liquid has been reduced to a gravy.
• If liquid dries out too quickly replenish with remaining beer in bottle.