Chicken Chop Suey

Jamaica Spice

Fried Chicken

Barbecue Chicken

Orange Chicken

Coconut Chicken

Ginger Chicken

Red Stripe Beer

Curry Chicken

Sweet and Sour Chicken

Stew Chicken

Coconut Snapper

Fried Snapper

Curried Snapper

Baked Snapper

Steamed Snapper

Vegetable Chop Suey

Springfield Stew

Bob Marley Stew

Jamaica Stew

Caribbean Fruit Punch

Gizzada

Tropical Fruit Punch

Fried fish topped with a spicy vinegar sauce and vegetables.

Escovitch Fish

Cut the chicken breast into thin strips and season with salt and black pepper. Set aside.

Prepare the Chicken

Wash and slice the bell pepper, julienne the carrot, and chop the onion. Mince the garlic. Rinse the broccoli florets and snow peas.

Prepare the Vegetables

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry for about 5-7 minutes until fully cooked. Remove from skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of vegetable oil. Add minced garlic and sliced onion, sautéing for 1-2 minutes until fragrant. Then add bell pepper, carrot, broccoli, and snow peas. Stir-fry for about 5 minutes until vegetables are tender but still crisp.

Stir-fry the Vegetables

In a small bowl, mix together soy sauce, cornstarch, and chicken broth until well combined.

Prepare the Sauce

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring until everything is coated. Drizzle with sesame oil and stir for an additional 2-3 minutes until the sauce thickens.

Combine Ingredients

Chicken breast, boneless and skinless

Bell pepper, sliced

Carrot, julienned

Broccoli florets

Snow peas

Onion, sliced

Garlic, minced

Soy sauce

Cornstarch

Chicken broth

Sesame oil

Salt

Black pepper

Vegetable oil

In a small bowl, mix together allspice, cinnamon, nutmeg, thyme, black pepper, salt, and brown sugar until well combined.

Combine Spices

In a large bowl, combine minced garlic, grated ginger, chopped scotch bonnet pepper, lime juice, and vegetable oil.

Create Marinade

Stir in the prepared spice blend into the marinade until fully incorporated.

Add Spice Blend

Add chicken thighs to the marinade and coat thoroughly. Cover and let marinate in the refrigerator for at least 2 hours, or overnight for best results.

Marinate Chicken

Preheat Oven

Line a baking tray with aluminum foil for easy cleanup and place a wire rack on top.

Prepare Baking Tray

Remove chicken from the marinade, allowing excess to drip off. Place the chicken on the wire rack in the baking tray.

Arrange Chicken

Bake in the preheated oven for 35-40 minutes or until the chicken is cooked through and the skin is crispy.

Bake Chicken

Once cooked, remove from the oven, and garnish with sliced green onions and bell pepper. Serve hot.

Garnish and Serve

Allspice

Cinnamon

Nutmeg

Thyme (dried)

Brown sugar

Chicken thighs (bone-in, skin-on)

Garlic (minced)

Ginger (grated)

Scotch bonnet pepper (finely chopped)

Lime juice

Green onions (sliced)

Bell pepper (sliced)

In a large bowl, combine buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Ensure the mixture is well combined.

Prepare the Coating

In a large, heavy-bottomed pot or deep fryer, pour in the vegetable oil and heat to 350°F (175°C). Use a thermometer to ensure the temperature is accurate.

Heat the Oil

Remove the chicken pieces from the marinade, letting the excess buttermilk drip off. Dredge each piece in the seasoned flour, shaking off any excess flour.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot.

Drain and Serve

whole chicken, cut into pieces

buttermilk

hot sauce

all-purpose flour

salt

black pepper

garlic powder

onion powder

paprika

cayenne pepper

vegetable oil

Rinse the chicken breasts under cold water and pat dry with paper towels. Season both sides of each chicken breast with salt and black pepper.

In a medium saucepan, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, and olive oil. Whisk the mixture over medium heat until it starts to simmer, then reduce the heat to low and let it cook for about 10 minutes, stirring occasionally.

Make the Barbecue Sauce

Preheat your grill to medium-high heat. Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

During the last 3 minutes of grilling, brush the barbecue sauce generously over the chicken on both sides. Allow the sauce to caramelize slightly on the grill.

Glaze the Chicken

Remove the chicken from the grill and let it rest for 5 minutes. Serve with additional barbecue sauce on the side if desired.

Serve

Chicken breasts

Ketchup

Apple cider vinegar

Worcestershire sauce

Garlic powder

Onion powder

Smoked paprika

Cayenne pepper

Olive oil

Cut the chicken breasts into bite-sized pieces and season with salt and pepper.

Cut the Chicken

Place the cornstarch in a bowl and coat the chicken pieces evenly. Shake off excess cornstarch.

Coat with Cornstarch

In a large skillet or wok, heat the vegetable oil over medium-high heat until hot.

Carefully add the coated chicken pieces to the hot oil in batches. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.

In a medium bowl, whisk together fresh orange juice, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes.

Combine Sauce Ingredients

In a small bowl, mix the cornstarch and water until smooth. Add to the orange sauce mixture and stir well.

Thicken the Sauce

In the same skillet used for the chicken, pour in the orange sauce mixture. Cook over medium heat until it begins to simmer and thickens, about 3-5 minutes.

Cook the Sauce

Add the fried chicken back into the skillet with the sauce. Toss to coat the chicken evenly in the orange sauce.

Combine Chicken with Sauce

Sprinkle with chopped green onions and sesame seeds before serving.

Garnish

Boneless, skinless chicken breasts

Fresh orange juice

Rice vinegar

Ginger, grated

Red pepper flakes

Cornstarch (for thickening)

Water

Green onions, chopped

Sesame seeds

In a large bowl, combine the coconut milk, lime juice, minced garlic, grated ginger, salt, and black pepper. Whisk until well mixed.

Prepare the Marinade

Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to penetrate.

In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

Set Up the Breading Station

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour, then dip in the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to ensure it sticks.

Bread the Chicken

In a large skillet, heat the olive oil over medium heat until shimmering.

Place the breaded chicken breasts in the skillet and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).

Once cooked, remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot.

Coconut milk

Shredded coconut

Panko breadcrumbs

Eggs, beaten

Flour

In a bowl, combine the soy sauce, honey, grated ginger, minced garlic, and sesame oil. Whisk until well incorporated. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for best flavor.

Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 75°C or 165°F).

Once the chicken is cooked, pour the reserved marinade into the skillet. Let it simmer for an additional 3-4 minutes, allowing the sauce to thicken slightly and coat the chicken.

Add the Marinade

Remove the skillet from heat. Serve the ginger chicken on a plate and drizzle with the thickened sauce. Top with chopped green onions and toasted sesame seeds for garnish.

Plate and Garnish

Chicken thighs, boneless and skinless

Fresh ginger, grated

Honey

Sesame seeds, toasted

In a large pot, heat 6 cups of water to around 160°F (71°C). Add the pale malt and caramel malt, stirring to combine. Maintain the temperature for about 60 minutes to allow the starches to convert to sugars.

Prepare the Mash

Once the mash is complete, drain the liquid (wort) into another pot. Sparge the grains with additional hot water to extract as much sugar as possible, adding this water to the wort.

Drain and Sparge

Bring the wort to a boil and add the hops. Boil for about 60 minutes, stirring occasionally. This will help develop the flavors.

Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal the vessel with an airlock. Allow it to ferment in a cool, dark place for about 1-2 weeks.

Fermentation

If using, add lime zest and grated ginger to the fermentation vessel during the last few days of fermentation for additional flavor.

Optional Flavoring

After fermentation is complete, siphon the beer into sanitized bottles, leaving a little space at the top. Cap the bottles and let them condition for another 1-2 weeks.

Bottle the Beer

Once conditioning is complete, chill the bottles in the refrigerator, pour into a glass, and enjoy your homemade Red Stripe Beer!

Enjoy

Pale Malt

Caramel Malt

Hops (Nugget hops recommended)

Yeast (lager yeast recommended)

Lime Zest

Ginger (fresh, grated)

Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.

Chop the onion, dice the tomato, and mince the garlic. Grate the ginger and set aside.

Chop the Vegetables

In a large skillet or pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Sauté the Vegetables

Add the seasoned chicken pieces to the skillet, cooking until browned on all sides, about 6-8 minutes.

Stir in the curry powder, turmeric, cumin, and cayenne pepper, mixing well to coat the chicken and vegetables.