Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4

Ingredients:

1 Whole Chicken, Cut 8 Way

1/2 Cup Shoyu (Japanese Soy Sauce)

1/2 Cup Pineapple Chunks, Pureed

1/4 cup dark brown sugar

1/4 Cup Ketchup

1/8 Cup Rice Wine Vinegar

3 Tablespoons Ginger, finely grated

2-3 Cloves Garlic, Minced

1/2 teaspoon Worcestershire Sauce

Steps:

1. Cut chicken into 8 pieces, and place pieces in a large  non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

Iguana Isle Beer Can Chicken

Ingredients:

 1 Can (12 ounces) Beer

1 Roasting Chicken (31/2 to 4 pounds)

1 Ounce South Padre Island Spicy Chicken Seasoning

2 teaspoons Canola oil 

You’ll also need:

2 cups wood chips or chunks (preferably Mesquite or Apple), soaked for 1 hour in water and beer to cover, then drained

Vertical chicken roaster, or Beer Can for roasting

 Steps: 

1. Open the beer can, and pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use.
2. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
3. Remove the packet of giblets from the body cavity of the chicken and discard.
4. Remove and discard the fat just inside the body and neck cavities.
5. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
6. Sprinkle 1 teaspoon of the South Padre Island Spicy Chicken Seasoning inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken.
7. Drizzle the oil over the outside of the chicken and rub or brush it all over the skin.
8. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin.
9. Spoon the remaining seasoning into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.  
10. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the chest cavity.
11. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.(The rear leg of the tripod is the beer can).
12. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.
13. Tuck the tips of the wings behind the chicken’s back.
14. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
15. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Close the grill lid and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours.
16. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
17. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.
18. Let the chicken rest for 5 minutes, then carefully lift it off its support( The Beer Can). Do not spill the hot beer or you could severely burn yourself. Halve, quarter, or carve the chicken and serve.

Caribbean Spicy Fried Chicken

Fried Chicken

Many of the people vacationing in the tropics for the first time more often than not have arrived by cruise ship or booked an all-inclusive vacation that includes recreational activities, and meals that have been planned with the help of an event coordinator. You will find that these meal periods  often include the availability of American favorites like, Hamburgers, Hot Dogs, and even Fried Chicken. The reason for this is that the tourism industry is what drives the economy in most of these islands, and it takes a little time before the tourists relax. Comfort foods are a safe harbor for those afraid of Goat Curries, and Callaloo.  I happen to enjoy the fact that  an active evening filled with Rum Punch, and Steel Drums can be followed by a restful day in the hammock with fried chicken serving as the Concierge that welcomes you back to planet Earth. The Fried Chicken that has developed from this accommodation is actually very tasty, and upon your return to the mainland you may just find that you miss having it around.  

Ingredients:

11/2 Cups Buttermilk

3/4 Cup Red Stripe Lager Beer

1 Whole Chicken, Cut 8 way

1/2 Cup Yellow Cornmeal

1 1/2 Cup All-Purpose Flour

1/2 Cup Cornstarch

1/2 Cup Boston Beach Jerk Seasoning

1 Tablespoon Paprika

2 Tablespoons Kosher Salt

2 Tablespoons Ground Black Pepper

Vegetable or Peanut Oil for Frying

Steps:

1. Preheat Deep Fryer, or Large stock pot filled with oil to 350°F.
2. Combine the Chicken, Red Strip Beer, Buttermilk, and mix well. Allow to chill in the refrigerator at least 2 hours.
3. Mix the Flour, Cornstarch, Cornmeal, Jerk Seasoning, Paprika, Salt, Pepper in a large bowl, and mix well.
4. Drain the Chicken, and discard the liquid.
5. Toss Chicken pieces, one at a time, in the flour mixture to coat. When all has been coated place all the Chicken pieces into the bowl, toss well, and refrigerate 1 hour.
6. Remove Chicken from Flour, and shake to remove any excess flour from chicken.
7. Deep Fry Chicken, 2 -3 pieces at a time, about 8 minutes( 4 minutes each side), or until Golden Brown. Check chicken with internal thermometer to make sure it has reached 180°F internal temperature.
8. Remove from oil, and place on a towel to drain. Reserve Chicken on a sheet pan, or oven safe dish placed in a warming drawer, or 200°F oven until ready to serve.

Pollo Agridulce (Sweet & Sour Chicken)

Perhaps one of the most popular Chicken dishes prepared in Puerto Rico is Pollo Agridulce.  Although Puerto Rican cooking is  similar to Spanish, Cuban and Mexican cuisine, it is a unique  blend of Spanish, African, Taíno, and American influences. The use of indigenous ingredients paired with the cultural influences passed down through generations has caused the  flavorful cuisine to flourish.  If you are a fan of the Sweet & Sour Chicken that you can have delivered by your favorite local Chinese restaurant you will find a strong commonality with this dish. Although we do not batter the chicken in this recipe, we have also been served  versions of this dish that has the Chicken deep-fried, and then added at the end.

Ingredients:

3 Tablespoons olive oil

3 Tablespoons unsalted butter

2 Cup white onion, chopped

1 Cup green bell pepper, chopped

2 cloves garlic, minced

1 1/2 pounds boneless chicken breast,  cut into bite-size pieces

1/4 Cup brown sugar

1/2 Cup ripe mango chunks

1/Cup pineapple chunks

1 teaspoon ground ginger

1 teaspoon ground cumin

3 Tablespoons Cayo Hueso Caribbean Style Wing Sauce

1 Tablespoon distilled vinegar

1/2 Cup fresh cilantro, chopped

 

Steps:

1.       Heat the oil and butter over medium heat in a large skillet. Sauté the onion until translucent.

2.       Add the garlic and chicken and continue sautéing, stirring constantly until the chicken is lightly browned.

3.       Add the brown sugar, mango, pineapple, ginger, cumin, green bell pepper, Cayo Hueso Caribbean style Wing Sauce, and distilled vinegar.

4.       Cover and simmer for five to 10 minutes over medium-low heat. Toss in the cilantro during the last two minutes.

Serve hot over rice.

Serves 4

Cayman Islands Mango Chicken

Ingredients:

1/2 Cup Cayman Island Style Mango Chutney
2 tsp South Padre Island Spicy Chicken Seasoning
1/2 Pound Italian style breadcrumbs
1 Cup Heavy Cream
1 Cup All Purpose Flour
3 ea 6 oz. Boneless Chicken Breasts
1 Egg, Beaten
Kosher Salt and Black Pepper, to taste
1/4 Cup Vegetable Oil

Steps:

1. Using a mallet or rolling-pin pound the chicken breasts until flattened then spread 1 tbsp of the mango chutney over half the chicken breast, season with South Padre Island Seasoning . Fold the chicken over and set aside.
2. Set up Eggwash Station: Beat the egg in a bowl then add the heavy cream to another bowl. Mix 1 tsp of the South Padre Island Spicy Chicken Seasoning with the flour and breadcrumbs (and season to taste).
3. Separate these mixtures into separate dishes. flour/breadcrumb mixture, eggwash, heavy cream
4. Dip the chicken first in the flour then in the heavy cream, next back in the flour, then in the egg and finally coat thoroughly with breadcrumbs.
5. Add vegetable oil to a deep-frying pan and when hot use to fry the chicken parcels until golden brown on all sides.
6. Transfer the chicken to a baking dish and place in an oven pre-heated to 350°F. Cook for about 25 minutes, or until done all the way through and serve hot.

Red Stripe Chicken

Jamaican Red Stripe Lager

 

This dish gets its name from the famous Jamaican Lager Red Stripe. You will find this dish served at many of the tourist resorts on the island so we thought it would be a great addition to our Iguana Isle Blog collection. This recipe reminds us of many of the tourists you encounter in Jamaica in the fact that If not completely done just add a little more Red Stripe, and continue adding every few minutes until they are!!

Ingredients:

1/4 Cup Vegetable or Canola Oil

1 Large Chicken( Aprox.3 Pounds), Cut into 8 pieces

2 Cups Coconut Milk

1/2 teaspoon Boston Beach Jerk Seasoning

1 Each Red Stripe Beer

1 Large White Onion, Chopped

1 Green Bell Pepper, Chopped

1 Red Bell Pepper, Chopped

Sea Salt to Taste

Black Pepper to Taste

Steps:

1. Add Oil to large Stock Pot to brown the chicken on both sides
2. Remove the Chicken from the pan, and reserve.
3. Remove 1/2 of the oil remaining in the pot, and discard.
4. Return the Chicken to the pot, and add Jerk Seasoning, Coconut Milk, and Red Stripe. When boiling reduce heat to a simmer, cover, and allow to cook 30 minutes.
5. Add Onion, and Bell Peppers and check for doneness.
6. Allow to simmer 15-20 minutes until the liquid reduces, and thickens. If Chicken is not fully cooked before the liquid evaporates add another 1/2 Cup of Red Stripe, cover to allow 5 minutes more cook time. Adjust seasoning with Salt & Pepper.
7. Serve hot with white rice and pigeon peas.

Authentic Chicken Mole

Chicken Mole

 

Ingredients: 

2 Medium Boneless Chicken Breasts(.88#) 

1 Ounce Santa Isabel Mole Seasoning 

1 Green Bell Pepper, Diced(.35#) 

1/2 Cup White Onion, Diced( .28#) 

1 Jalapeno Pepper, Minced( .04#) 

2 Medium Tomatoes, Diced( .38#) 

1 Clove Garlic, Minced (.02#) 

3 Tablespoons Canola Oil 

2 Tablespoons Creamy Peanut Butter 

1/4 Cup Golden Raisins( .08#) 

1 teaspoon Glace de Poulet Gold® 

1 Cup Water 

1 Each  Dark Beer(12 Fluid Ounce) 

1 teaspoon Kosher Salt 

2 Tablespoons Granulated Sugar 

FOR SERVING: 

Cooked White Rice 

Warm Flour Tortillas 

Sour Cream and Fresh Cilantro, Chopped as Garnish 

Steps :  

1. Heat oil in a large skillet over medium heat. Add chicken and brown on all sides, set aside.
2. In the same skillet, sauté onion, bell pepper, jalapeno pepper and garlic. Cook and stir until vegetables are soft and slightly caramelized. Stir in Santa Isabel Mole Seasoning.
3. Add Tomatoes, Raisins, Water, Glace de Poulet Gold®, Beer, Peanut Butter, Sugar and Salt. Bring to a simmer and cook 20 minutes, stirring often.
4. Pour the sauce into a blender or food processor, cover and blend until smooth.
5. Transfer the Chicken into a large skillet. Pour sauce over Chicken. Cover and simmer for about 45 minutes, or until Chicken is cooked through.
6. Serve warm over cooked white rice with warm Tortillas. Garnish with  Sour Cream and  fresh Cilantro, if desired.
7.  Drizzle extra sauce over Rice and Chicken. The remaining sauce can be frozen and served at a later date.