1/4 cup butter
1/2 cup yellow onions, finely chopped
1 habanero, seeds and veins removed, minced
2 cloves garlic, crushed
1 Tbsp. Jamaican pimento or allspice
1/4 cup lime juice
1/2 cup cream of coconut
1/2 cup water
4 lbs. chicken pieces
1/4 cup grated coconut
In a large frying pan with deep sides, gently melt the butter. Add
onions, habanero, garlic and allspice. Cook over low heat until
the onions are translucent. Remove from heat and cool. Add lime
juice, cream of coconut and water. Heat oven to 350 degrees.
Add chicken pieces to frying pan OR transfer mixture and chicken
to a large baking pan or casserole. Slowly bake chicken for
45 to 60 minutes in coconut mixture, basting while cooking.
To check for doneness, chicken should easily separate from the
bone. Serve with white rice. Garnish with shredded coconut and
dust with nutmeg.
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1/2 cup yellow onions, finely chopped
1 habanero, seeds and veins removed, minced
2 cloves garlic, crushed
1 Tbsp. Jamaican pimento or allspice
1/4 cup lime juice
1/2 cup cream of coconut
1/2 cup water
4 lbs. chicken pieces
1/4 cup grated coconut
In a large frying pan with deep sides, gently melt the butter. Add
onions, habanero, garlic and allspice. Cook over low heat until
the onions are translucent. Remove from heat and cool. Add lime
juice, cream of coconut and water. Heat oven to 350 degrees.
Add chicken pieces to frying pan OR transfer mixture and chicken
to a large baking pan or casserole. Slowly bake chicken for
45 to 60 minutes in coconut mixture, basting while cooking.
To check for doneness, chicken should easily separate from the
bone. Serve with white rice. Garnish with shredded coconut and
dust with nutmeg.
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