My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉
Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts
The original cooking instructions from Food.com had this to say:
To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!
I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.
As a side, I made green beans and Rosemary-Garlic Red Potatoes:
2 chicken breasts
1 6oz Swai filet
1/2 onion (diced)
1 Roma tomato (diced)
1tbsp olive oil
1 cup Spaghetti sauce
2 boxes brown rice pasta lasagna
1 box Sam Mills Deluxe Yellow Mac & Cheese
1. Dice chicken breasts, onion, tomato and cilantro. Place in blender and purée.
2. Put olive oil in frying pan and turn on medium-high heat. When oil spreads, add puréed chicken to pan and brown.
3. Slice Swai filet and add to chicken. Once browned, add spaghetti sauce and stir until boiling.
4. Layer lasagna noodles and spaghetti sauce. Bake for 20 minutes
5. Cook Mac & Cheese according to box directions.
6. Layer Mac & Cheese on top layer of lasagna, bake for another 15 minutes.
7. Serve to little monsters and enjoy. Bon appetit!
Original recipe makes 4 servings
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
This is my first time cooking Chicken Marsala, so I went with an easy recipe. Tonight, I am siding this with a Jasmine & Black Rice combo and a stewed cabbage with mixed vegetables. I replaced the standard all purpose flour with the Gluten Free variety.
On account of my lovely wife going vegetarian, I made extra cabbage just for her. She’s Russian so she’ll love it.
Vietnamese Pork Pho
For the Pork Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 250-300g piece of pork (I used a huge 2 lb picnic roast. What? It was on sale!) (bone in or boneless)
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)
2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Sliced fresh chili peppers of your choice
- To make the Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
- In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
- Reduce the heat to medium-low and let simmer for 2 hours, skimming the surface frequently.
- Use tongs to remove the pork piece (or pieces) and shred the meat with your fingers, discarding the bone if you have used bone-in.
- Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
- Prepare the noodles as per directions on the package.
- Ladle the broth into bowls. Then divide the shredded pork and the soft noodles evenly into each bowl.
- Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.
Credit goes to a quick Google search: Pork Pho
1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic saltDirections:
1. Whisk together all ingredients in a small bowl.
2. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.
makes enough for about 2 – 3 pounds of chicken
recipe from Ina Garten
1/3 cup good quality extra virgin olive oil
2 teaspoons grated lemon zest, about 2 lemons
1/3 cup freshly squeezed lemon juice
3 cloves of garlic grated on a microplane
1 tablespoon minced fresh rosemary
1 teaspoon fresh ground pepper
Combine all ingredients in a 2 or 4 cup glass measuring cup. Whisk to combine. Pour over chicken and marinate for at least 4 hours or overnight. The longer the meat is marinated, the more flavor it will absorb.
For other great Gluten-Free Recipes: Simply Sugar & Gluten Free
Oh yes, this is happening soon!
Gluten Free Fried Chicken Recipe
3 -4 pounds cut up chicken pieces
1 quart buttermilk
3 large eggs
1 teaspoon Tabasco (or other hot sauce)
1 cup superfine white or brown rice flour
1/3 cup potato or tapioca starch
1 teaspoon kosher or sea salt, plus more for seasoning the chicken
½ teaspoon black pepper, plus more for seasoning the chicken
1 teaspoon garlic powder
1 teaspoon paprika
Place the chicken pieces in a baking dish and pour on the buttermilk. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat dry with paper towels. Season liberally with salt and pepper.
Whisk the eggs together in a bowl with the Tabasco.
In another bowl whisk together the flour, starch, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder and paprika.
Dip the chicken pieces into the egg mixture then shake off the excess egg and coat well with the flour mixture. Push the flour into the chicken to coat well. Place on a plate and once all the chicken is coated let sit for 5 minutes. Coat the chicken in the flour mixture again.
Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat oven to 200 degrees.
Fill a large, deep frying pan or Dutch oven halfway with oil. Insert a frying or candy thermometer. Heat oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, do not crowd the pan. Let cook for 4 minutes and flip over. Cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken and place on the cooling rack, sprinkle with a little salt. Place in oven to keep warm while finishing up the rest of the chicken. Let the oil come back up to temperature and repeat with remaining chicken.
This gluten free recipe serves 6-8 people.
1/4 cup unsalted butter
1/4 cup sweet rice flour
2 cups chicken stock (or juices from the roasted turkey)
salt and pepper to taste
Melt the butter in a pan on low to medium-low heat. When it has completely melted, sprinkle in the rice flour in small handfuls. Stir and stir. When you have added all the flour and the mixture has become coherent (see picture above), let it cook in the pan for two to three minutes, stirring all the while. When it has cooked, it will be solidified and have a tinge of brown. Take the roux off the heat and let it rest for a moment.
Put the roux back on low to medium heat. Slowly, in small amounts, add the chicken stock (or turkey juices), whisking the mixture vigorously until all the liquid has been absorbed in the roux. Continue to do this, in small drizzles, until the roux has expanded and liquified into gravy. This will take awhile, perhaps ten minutes or so. Be patient. When you have reached the consistency you desire for the gravy, add salt and pepper. Taste the gravy, and season according to your taste. Take it off the burner and serve it, immediately.