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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


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


  • 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


  • 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)



  • 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.