Mar 18 2008
Creole Baked Chicken
Belated Happy St. Patricks Day!!! - Well yesterday was St. Patty’s Day and I had to commute home among all the intoxicated Irish people , but all in good fun.
Since I am not Irish, I did not have Corned Beef & Cabbage or Colcannon
I cooked a dish from my roots with my Dominican grandmother (not Dominican Republic). Here is a great recipe for Creole Baked Chicken - Enjoy - If you don’t like spicy food, replace the Scotch Bonnet pepper with bell pepper:
Ingredients:
lime juice
3 lbs. chicken
2 T white wine vinegar
2 T sunflower oil
1 T minced garlic
1 minced Scotch Bonnet Pepper
1 onion, chopped fine
2 t ground cumin
2 t ground coriander
salt and pepper to taste
Directions:
Wash chicken with juice of 1 lime. Rinse well.
Place all ingredients in a large bowl with chicken pieces. Mix thoroughly to combine. Leave to marinate at least 1/2 hour.
Preheat oven to 350 degrees F. Place chicken pieces along with all marinade ingredients into large baking dish. Cover with aluminum foil. Bake for 45 minutes, until cooked thoroughly.
Uncover. Raise oven to broil. Put baking dish in broiler part of oven. Bake for 5 minutes until golden brown. Rotate pieces and broil on other side.
Remove from oven and serve immediately.
Hope your dinner is as good as mine was!!!
