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August 2, 2011
Jamaican Chicken
Poultry Classics
Prep time:
21 minutescooking time:
25 minutes“When I was a child, this dish seemed exotic. Now I realize that the ingredients are all familiar; it’s the combination that’s unusual.”
Ingredients
Serves 8
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 skinless chicken thighs
- 2 tablespoons vegetable oil
- 2 large sweet potatoes, peeled, cut into eighths
- 1 cup orange juice
- 1/2 cup pineapple juice
- 1/4 teaspoon each ground allspice, ground cloves, dry mustard and cayenne pepper
- 1 cup canned unsweetened pineapple chunks
- 2 bananas, cut into chunks
- 1/2 cup chopped peanuts
Directions
1
Combine flour, salt and black pepper in a shallow bowl. Coat the chicken with the flour mixture.
2
Heat vegetable oil in a large skillet over medium-high heat. Cook chicken in hot oil until browned on both sides, about 5 minutes per side.
3
Arrange sweet potatoes around chicken in skillet. Add orange juice, pineapple juice, allspice, cloves, dry mustard and cayenne pepper to skillet. Partially cover the skillet.
4
Cook over medium heat, turning once, until an instant-read thermometer inserted in meat registers 180F, about 15 minutes.
5
Transfer chicken and sweet potatoes with a slotted spoon to a serving dish; keep warm. Add pineapple chunks and bananas to skillet drippings and mix gently. Pour over the chicken. Sprinkle with unsalted peanuts and serve.
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Grandma's Secret Trick
Grandma's Secret Trick
When Grandma was cooking for adults only, she added a minced hot red pepper to the skillet when browning the chicken. Otherwise, she put a bottle of hot pepper sauce on the table for spice-lovers to add some fire to their cooked chicken.
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