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Caribbean Style Chicken Legs

the.instructor's picture
These Caribbean Styled Chicken Wings are a rage ! Try these deliciously spiced chicken wings with fruit. Your suggestions for these Caribbean Styled Chicken Wings is welcome.
  Chicken legs 6 (Whole)
  Boiling water 500 Milliliter (2 Cups)
  Chili powder 15 Milliliter (1 Tablespoon)
  Salt 2 Teaspoon (10 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Cinnamon 1⁄4 Teaspoon (1 Milliliter)
  Onion 60 Milliliter, chopped (1/4 Cup)
  Butter 60 Milliliter (1/4 Cup)
  Oil 60 Milliliter (1/4 Cup)
  Canned pineapple with juice 19 Ounce (540 Milliliter)
  Seedless green grapes 250 Milliliter (1 Cup)
  Bananas 2 , sliced lengthwise
  Avocado 1
  Cornstarch 30 Milliliter (2 Tablespoon)
  Cold water 60 Milliliter (1/4 Cup)

–  Preheat oven to 375 °F (190 °C).
–  Wash chicken legs and place in a large cast iron casserole. Add water, chili powder, salt, pepper, cinnamon, and onion.
–  Close casserole tightly and simmer mixture for 30 minutes until meat is tender.
–  When cooked, remove chicken legs, drain on paper towel, pour cooking juice through sieve and set aside.
–  Using the same casserole, heat oil, melt butter, brown chicken legs and set aside.
–  Drain pineapple, keeping the juice.
–  Add the pineapple juice and enough boiling water to the cooking juice to make 4 cups (1 L) and pour liquid over chicken.
–  Place pineapple chunks over chicken legs, cook 10 minutes in oven, and baste often.
–  Arrange chicken legs covered with pineapple chunks in serving dish. Garnish with grapes, sliced bananas, and avocado wedges. Set aside.
–  In a small bowl, dissolve cornstarch in cold water, pour into cooking juice and sweeten to taste. Coat chicken legs with sauce.

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