Chicken Recipes

Jerk Chicken

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Caribbean
Servings: 4

Equipment

  • Knife
  • Spoon
  • Large bowl
  • Oven baking tray
  • Plastic bag (optional)

Ingredients

  • 500 g Boneless Chicken Thigh
  • 2 tbsp Frank&Co Jerk Seasonin' Paste or Dry Rub
  • 1 Sliced Onion
  • 1 tbsp Dark Soy Sauce (optional)
  • ½ tsp Ground Black Pepper
  • ½ tsp Salt

Coriander Sauce (Optional)

  • Sliced onion Reserve about ½ from the marinade
  • 4 tbsp Finely chopped coriander
  • 350 ml Water
  • Salt To taste

Instructions

Method - Jerk Chicken

  • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
  • Place the chicken in a bowl with the other ingredients and rub in well, all the chicken pieces should be well coated.
  • Transfer the chicken and seasoning into a bag, seal and refrigerate at least 3 hours or preferably overnight in the refrigerator.

Cooking

  • Preheat oven to 180°c
  • Place the chicken and onions into a roasting tin, making sure the chicken is on top of the onions.
  • Roast in the oven for 90 minutes check after an hour and turn if necessary.
  • When the chicken is cooked juices run clear.
    Serve with rice and peas and a good splash of Frank&Co Jerk Sauce.

Method - Coriander Sauce

  • Reserve the onions used to marinate the chicken and put in a small sauce pan.
  • Approximately 1 hour into the roasting of the chicken there should be a good amount of stock in the tin, pour the stock onto the onions and add about 350 ml of water. Whilst the chicken is still in the oven, bring the sauce to the boil and leave to simmer for 15 minutes.
  • Add the chopped coriander and leave to simmer and reduce for 30 minutes.
  • Take the saucepan off the hob and blend the sauce with a stick blender until smooth.
  • Taste and adjust the seasoning. 

Pour over the chicken.

    Pan Fried Chicken

    This chicken dish is full of flavour with the fresh taste of the spices and the accompanying vegetables.
    Prep Time15 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 45 mins
    Course: Main Course
    Cuisine: Caribbean
    Keyword: Spicy
    Servings: 4
    Cost: £10

    Equipment

    • Large Heavy Bottomed Frying Pan
    • Chopping Board
    • Knife
    • Spoon

    Ingredients

    • 1 Kg Boneless Chicken Breast
    • 2 Onions Chopped
    • 6 Cloves Garlic
    • Ginger 2 inch piece
    • 300 g Mushrooms
    • 1 Red Pepper
    • 1 tsp Mixed Herbs
    • 1 tsp Frank&Co Green Seasonin’
    • 1 tsp Sugar
    • 1 tsp White Wine Vinegar
    • 3 tbsp Vegetable Oil

    Marinade

    • 1 tsp White Wine Vinegar
    • 1 tbsp Frank&Co Green Seasonin’
    • 1 tsp Sea Salt
    • ½ tsp Dark Soya Sauce
    • ¼ tsp Black Pepper
    • 1 tsp Frank&Co Chilli Paste (optional)

    Instructions

    Method

    • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
    • Cut each breast into four pieces. Put the chicken into a bowl and add the wet ingredients of the marinade to coat the chicken, then rub in the remaining dry ingredients. Leave to marinate for an hour in the refrigerator.
    • Chop the onions, finely chop the garlic and ginger.
    • Wash and chop the red pepper into 1 inch pieces and slice the mushrooms.
    • Heat a large heavy based frying pan over medium heat and add the oil.
    • Sauté the onions, garlic and ginger for 10 minutes until soft, stirring to prevent sticking.
    • Add the sugar, green seasonin’ and white wine vinegar and stir.
    • Add the chicken pieces stir to coat the chicken and cook over medium heat for 10 minutes.
    • Add the mushrooms, sweet pepper and mixed herbs. Stir all ingredients together. Cover the pan for 5 minutes, then remove lid and cook for a further 30 minutes until the chicken is tender.

    Serve on a bed of rice with salad.

      Simple Roast Chicken

      Roast chicken full of flavour
      Prep Time10 mins
      Cook Time1 hr 50 mins
      Total Time2 hrs
      Course: Main Course, Snack
      Cuisine: Caribbean
      Keyword: Spicy
      Servings: 4
      Cost: 12.00

      Equipment

      • Large bowl
      • Sharp knife
      • Chopping Board
      • Measuring Spoon
      • Roasting Tin

      Ingredients

      • 1 Whole Chicken Free Range
      • 1 tsp Vinegar For preparing chicken
      • 1 tbsp Dark Soya Sauce
      • 3 tbsp Frank&Co Green Seasonin'
      • ½ tsp Sea Salt
      • 1 Onion Sliced

      Instructions

      • Using a sharp knife cut the chicken into 4 quarters.
      • Prepare the chicken by washing with water and dry with paper towel. Take care to clean hands and touched surface afterwards.
      • Place the chicken in a large bowl and coat the chicken with the soya sauce. Sprinkle on the green seasoning and salt and rub in well.
      • Add the onion and toss with the chicken. Cover the bowl with cling film and leave chicken to marinade for at least 6 hours or preferably overnight in the refrigerator.
      • Arrange the chicken on top of the onions in a roasting tin.
      • Preheat the oven to 180°c Roast for 1 hour 50 minutes. Add a little water to the roasting tin if it dries out during cooking. Turn the chicken after 1 hour 30 minutes to ensure both sides are cooked. Juices should run clear when cooked.

      Serve with rice and peas and salad.