Make Ahead
Caribbean Pan RoastedĀ Chicken
- Serves 2-4
Author Notes
Recently I have become more familiar with the flavors of the West Indies and am so grateful for it, this roasted chicken dish is unlike any others you have tasted! —JennT1981
What You'll Need
Ingredients
- Chicken
-
1/4 teaspoon
allspice
-
1 pinch
nutmeg
-
1 pinch
cinnamon
-
1 teaspoon
dried thyme
-
1/4 teaspoon
cayenne
-
1/2 teaspoon
paprika
-
1/2 teaspoon
coriander
-
1/2 teaspoon
onion powder
-
1/2 teaspoon
garlic powder
-
1 teaspoon
salt
-
1/2 teaspoon
pepper
-
2
chicken leg quarters, clean and pat dry
-
3 tablespoons
vegetable oil
- Pan Sauce
-
1/2 cup
coffee flavored beer
-
1 cup
chicken broth
-
1/2
lime, juiced
-
1 tablespoon
red wine vinegar
-
2 tablespoons
brown sugar
-
1 pinch
salt
-
1 pinch
pepper
-
1 tablespoon
cornstarch
-
1/4 cup
cold water
Directions
- Preheat oven to 350 degrees F.
- In a small bowl combine spices and mix well.
- Season both sides of chicken with spice mix.
- Heat oil over medium high in a large, oven-proof skillet and add chicken skin-side down.
- Cook until skin begins to set and crisp, about 5 minutes.
- Turn and cook another 3 minutes.
- Return to skin side down and place in preheated oven.
- Continue cooking until no longer pink, about 30 to 35 minutes. Turn oven off.
- Return skillet to stove and keep chicken warm in oven.
- Heat skillet over medium and deglaze pan with beer, scraping bits from the bottom with a wooden spoon.
- Stir in chicken broth, lime juice, vinegar, brown sugar, salt and pepper.
- Combine cornstarch and water in a small bowl and mix well.
- Stir into pan and simmer 5 to 10 minutes until sauce reduces and thickens slightly. Spoon sauce over chicken and serve.
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