Sunday Dinner Recipe
Fried chicken marinated in Caribbean spices served with rice and peas, sweet plantain, our signature island sweet sauce, and our in-house pickled cucumber, carrot, and red onion salad OR steamed veggies
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Ingredients
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Fried Chicken
Rice and Peas
Sweet Plantain
Island Sweet Sauce
Pickled Salad
Method
Fried Chicken
Marinate the Chicken
In a bowl, combine lime juice, garlic powder, onion powder, allspice, paprika, salt, and pepper. Add the chicken pieces and buttermilk, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 2 hours or overnight.
Prepare for Frying
In a shallow dish, place the flour. Remove the marinated chicken from the refrigerator and coat each piece in flour, shaking off the excess.
Fry the Chicken
In a large skillet, heat the oil over medium-high heat. Fry the chicken pieces until golden brown and cooked through, about 10-12 minutes per side. Drain on paper towels.
Rice and Peas
Cook Rice and Peas
In a pot, combine long-grain rice, kidney beans, coconut milk, water, thyme, minced garlic, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the rice is cooked and liquid is absorbed.
Sweet Plantain
Fry Plantains
Peel and slice the ripe plantains diagonally. In a skillet, heat oil over medium heat and fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.
Island Sweet Sauce
Make the Sauce
In a saucepan, combine brown sugar, ketchup, soy sauce, pineapple juice, and lime juice. Cook over medium heat, stirring until the sugar is dissolved and the sauce is heated through.