Ingrédients pour Red Stripe Chicken
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- Jamaican Jerk Spice
- Scallion
- 2 tablespoons fresh thyme leaves
- Garlic Cloves
- Scotch Bonnet Pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Red Stripe Beer
- 1/2 cup tomato paste
- Browning Sauce
- 2 tablespoons brown sugar
- 2 cups vegetable oil, for frying
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Red Stripe Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Red Stripe Chicken
- Clean and pat the chicken pieces dry with paper towels.
- In a blender or using a mortar and pestle, combine the scallions, thyme, garlic, and scotch bonnet peppers until finely chopped or pureed.
- Rub the jerk seasoning and the blended mixture all over the chicken pieces. Let marinate for at least 15-20 minutes (longer is better!).
- In a shallow dish, whisk together the flour and baking powder.
- Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Dredge each chicken piece in the flour mixture, ensuring it's fully coated.
- Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry, turning occasionally, until golden brown and cooked through (about 8-10 minutes per side).
- Remove the chicken from the oil and place on a wire rack to drain excess oil.
- While the chicken cools slightly, prepare the sauce: In a saucepan, whisk together the tomato paste, Red Stripe beer, brown sugar, and browning sauce (if using).
- Bring the sauce to a simmer over medium heat, stirring occasionally, until slightly thickened (about 5-7 minutes).
- Dip the fried chicken pieces into the sauce, ensuring they are fully coated. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
77g
Fat
61g
Carbs
24g
