Aaron Craze West Indian Fried Chicken

Aaron Craze West Indian Fried Chicken
 
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Ingredients

Ingredients
Method
 
  • Serves 6-8 people
  • For the chicken
  • 5 free-range chicken drumsticks, skin on
  • 5 free-range chicken thighs, skin on and bone in
  • 1 tsp all season spice (if you can't get hold of this don't worry)
  • 1 tsp ground all spice
  • good pinch of sea salt
  • good pinch of black pepper
  • 1 tsp dried oregano
  • 1tsp garlic powder
  • olive oil
  • 500mls vegetable oil
  • a few tsps. of chipotle chilli paste
  • 2-3 Spring onions, finely sliced
  • 2 little gem lettuces, quartered
Preheat oven to 180C
Place the chicken into a large bowl, season with salt and pepper and sprinkle with the spices. Give it a good mix around to make sure the spices cover all the chicken.
Ideally you want to marinade this overnight but it is not essential.
Place a shallow pan on a medium heat and place a layer of vegetable oil into the pan and allow to heat up. You can test this with a little bit of salt or bread and see if it bubbles up.

Fry the chicken, skin side down for a few minutes to get a nice colour on the skin.

Next place the chicken into a roasting tray and cook uncovered for 30minutes or until nice and golden and starting to cook through.
After 30 minutes lower to 130C and cover with a tight layer of foil for 1 hour.
Once the chicken is cooked, put a little chipotle chilli paste in with the juices and move to coat the chicken then carefully transfer to a preheated griddle. Cook for 5 minutes to get a lovely blackened skin.

Serve up on a platter with quarters little gem, scattered spring onions and a good drizzle of banana and guava ketchup.

to view the You Tube clip, please click on the link below to watch it on Jamie Oliver's Food Tube

http://goo.gl/kpSPmu

Aaron Craze West Indian Fried Chicken

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alt

This recipe was uploaded by FoodTube

 
 

Method


Preheat oven to 180C
Place the chicken into a large bowl, season with salt and pepper and sprinkle with the spices. Give it a good mix around to make sure the spices cover all the chicken.
Ideally you want to marinade this overnight but it is not essential.
Place a shallow pan on a medium heat and place a layer of vegetable oil into the pan and allow to heat up. You can test this with a little bit of salt or bread and see if it bubbles up.

Fry the chicken, skin side down for a few minutes to get a nice colour on the skin.

Next place the chicken into a roasting tray and cook uncovered for 30minutes or until nice and golden and starting to cook through.
After 30 minutes lower to 130C and cover with a tight layer of foil for 1 hour.
Once the chicken is cooked, put a little chipotle chilli paste in with the juices and move to coat the chicken then carefully transfer to a preheated griddle. Cook for 5 minutes to get a lovely blackened skin.

Serve up on a platter with quarters little gem, scattered spring onions and a good drizzle of banana and guava ketchup.

to view the You Tube clip, please click on the link below to watch it on Jamie Oliver's Food Tube

http://goo.gl/kpSPmu
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