Jamaican Sweet and Sour Chicken Recipe
Today I want to share something with you amazing. I'm going to share with you a sweet and sour chicken recipe that is the pinnacle of great tasting Jamaican meals. It's a delicious recipe with a balanced mixture or spices to round out and bring out that sweet and sour flavor while not over power the rest of your meal. You can have it served with rice or eat it on its own. How ever you like to have it it's a delicious meal that will be a great part of you cooking arsenal.
Here is the quick and amazing recipe.
Now you'll need a cook bowl filled with approximately 1 lb. of diced chicken breast. You can cut the however you like but to get the best results diced would be the best way to cook and eat (It's
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In the bowl of 1 lb. of diced chicken mix in the 2 eggs (yolk optional), 1/2 tablespoon paprika, 1/2 tablespoon Caribbean seasoning, chicken seasoning, all purpose seasoning, and cooking oil. Mix the chicken with seasoning ingredients well until you believe the marinating mixture is completely mixed and chicken is lathered in the special seasoning. The season is what is going to give the chicken it's amazing Caribbean style flavor. marinating the chicken before hand helps the chicken soak in the flavor from the seasonings.
Preparing the flour
Mix 2 1/2 cups of flour with 1/2 teaspoon of paprika, 1/2 teaspoon of everyday seasoning. Mix flour and seasonings thoroughly. This will give the flour its golden color and keep the flavor injected when the flour is mixed with the
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Heat up the pineapple juice until it starts to lightly bowl. Mix 1/2 teaspoon with the softly bowling pineapple juice. This will change the color of the pineapple juice. Next mix in about 2-3 tablespoons of sugar into the pineapple mixture. You occasionally taste the pineapple mix to see how sweet it is. you want a balance between sweet and sour tastes. Too much sugar and you'll wash out the sour taste. Too little sugar and it will be too sour. You want to mix as little sugar as you can until your desired flavor is achieved. Sweeten and taste as you go along cooking the pineapple juice
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
To start the recipe, the following supplies will be needed; a medium bowl, knives, measuring spoons, a cutting board, and a spatula to stir the ingredients, a regular spoon can be used
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
The ingredients used in making smoothies are never sweet for the tongue. One can sweeten the smoothie a little bit by adding maple syrup or honey. Keep this sweeteners at a minimum in order to keep the calories level
The first step is to boil the milk with sugar, cinnamon, orange, and lemon peels
The first ingredient you need is raw fish. Your favorite type of fish works, but traditional dishes contain sea bass or shark. Ancient Peruvians caught these fish from the ocean and then served them as ceviche after the salt brine cured the meat after several hours. Once you have the raw fish, you chop it into tiny chunks before adding
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Crisco or Pam, and line it with wax paper. Pour the mixture onto the cookie sheet.
Puerto Rican food is a blend of Spanish, African, Taíno, and American influences being somewhat similar to Spanish, Cuban, and Mexican cuisine. Locals call their cuisine “cocina criolla” (Créole cooking) which can be traced back to the Arawaks and Tainos, the original inhabitants of the island, who thrived on corn, tropical fruit, and seafood. The Spanish brought beef, pork, rice, wheat, and olive oil while slaves from Africa brought okra and taro (known in Puerto Rico as yautia). All of the flavors and ingredients resulted in the blend of today’s Puerto Rican cuisine. Puerto Ricans use a adobo and sofrito to give their food distinctive flavors. Adobo is rubbed into meats before they are cooked and is made by crushing together peppercorns, oregano, garlic, salt, olive oil, and lime juice or vinegar. Sofrito is what gives the island’s rice, soups, or stews their bright-yellow color and is made of a potpourri of onions, garlic, coriander, and peppers.
Next, add one teaspoon of taco seasoning. The taco seasoning is exactly what is sounds like: making the chicken better suited for tacos. Cook and mix the chicken for another five to seven minutes. Make sure the chicken is being mixed properly so that it is not undercooked or overcooked. We will now fill the taco shells with the cooked chicken.
Third, grab the left edge of the Kool-Aid packet between your thumb and index finger. With your other hand, begin peeling the upper-left corner until the entire top of the envelope is removed. Next, dump the contents of the envelope into the pitcher. Notice how the powder floats before settling on the bottom of the pitcher. Then, take the measuring cup and scoop two cups of sugar into the pitcher as well. At this point, adding the water is a crucial step. Place the pitcher under the water faucet and slowly turn on the cold water. If the water is turned on too quickly, powder will fly all over when the initial gusts of water hit. After the pitcher is filled within two inches of the top, turn the water off and get prepared to stir. With the wooden spoon submersed three-quarters of the way in the liquid, vigorously stir in a clockwise motion until all of the powder is dissolved.
To make a marinade from preserves: You'll Need: 1/2 cup of your favorite preserve 2 tbsp of apple cider vinegar 1 tbsp of chopped onion 1/3 cup of apple, pineapple or orange juice (depending upon the flavor of preserves) Salt/pepper to taste Preparation: Combine ingredients together in medium saucepan until mixed well.
Pineapples have an excellent source of vitamin C and other antioxidants. It helps your body stay strong and helps boost your immune system to help fight off colds. So to sum up, eating pineapple can be good for your body both inside and out. Eating a few slices of fresh pineapple a day can defend your body from harmful free radicals and disease, help your digestion by cleansing the body’s organs and blood, increase your energy intake and boost metabolism, nourish your hair, skin, nails and teeth and keep you generally healthy, and it tastes
While the berry mixture is heating up, take 15 cups of the sugar and combine with the pectin in a separate bowl. As the research on the pectin stated, remember to bond the pectin with the sugar thoroughly. Using the slotted spoon, mix until the sugar and pectin are combined and consistent in color. If all of the pectin is not stirred into the sugar well enough, it will float on top of the jam and form hard lumps. This will affect how your jam gels in the end.
"Chicken Biryani." Mauritius Cuisine Cuisine De Lile Maurice RSS. N.p., 2010. Web. 03 Dec. 2013.