what’s happening foodtube I’m back and
I’m going to share view one of the
best-kept secrets in my neighborhood
west indian fried chicken with banana
and guava ketchup I got this secret for
one of my friends Patrick who works in a
West Indian takeaway in Oxford Road and
make it some amazing trust me
first things first I’ve got my chicken
these are the cheaper cuts of meat we’ve
got a fire and we’ve got a leg loads of
flavor keep the bone on that’s what it’s
all about you want to suck all that
lovely flavor off I’m getting hungry
talking about right now let’s season
these up salt and pepper so must we’re
not hit no chili so any heat is going to
come from this pepper we’ve got some
garlic powder make sure you get every
single piece of chicken okay with these
spices so dried herbs maybe rosemary
sage I like to use a mixture of all of
them that’s getting exciting in there
look at this and then allspice now you
can find it in most supermarkets ok it’s
pretty much an essential in western you
cook it there’s nothing else like it now
I’m just going to mix it up together
right – rye I keep the skin on because I
think it crisps up your night in the oil
all right more flavor what it’s all
about now I would leave that for an hour
2 hours overnight ideally but I’m hungry
the crews hungry so let’s crack all of
it I’m just going to shallow fry it
first I just want to get a nice bit of
color so not too much oil to be honest
with you it’s only really crisping up
the skin then isn’t it finished in the
oven right so let’s pop it on there you
go well it’s as high as you can go a
little tip for you to see if your oil is
hot and ready to fry in you want to just
drop a bit so in if it goes crazy then
you’re ready yep is ready there you go
be careful we use a pair of tongs
alright it’s going to be a little bit of
spitting because obviously there’s a lot
of moisture in the chicken
now that’s prayer time because what
happens the temperature drops
we’re doing both sides skin side first
lovely let’s have a look at this one you
want it to go nice and dark brown that’s
enough it’s going to go back in oven
right I’ve got the racing tray over here
ready to go in the left hand tongs in
the right hand very important you don’t
mix them up because look what happens
can’t do it
doesn’t make sense all right here we go
a nice bit of chicken that’s throwing a
drumstick get in there I’m a little swim
it’s looking good looking fresh that’s
ready now phase one is done who seasoned
it phase twos done we fried it now for
Phase three in the oven half an hour 180
oh yes like that they starting to brown
up a nice bit there hear that nice and
crunchy fantastic bit of oil on that
watch your hands on this bit here okay
just pop that on we want to penetrate
all that chicken with the steam and the
flavors so go tender and juicy I’m gonna
turn this temperature down okay because
we’ve go in it’s a boy like we wanting
to just just simmer away in there okay
so a hundred and thirty for an hour
boom see you in a bit
okay guys Wow beautiful color really
really moist that’s literally falling
off of the bone
Wow that’s why that’s why you cook your
load that’s why you cook it slow you
can’t rush art absolutely not
chipotle chili paste really really nice
just a splash of this admit okay I like
a bit of spice if you don’t don’t worry
about it just eat it like this
I’m just going to introduce it so all
that lovely to stick don’t tell me
you’re going to make that you know
you’re gonna make it here we go let’s
play up I’ve got this lovely little baby
gem lettuce here you can’t dress that
with a little bit of oil all right just
to be sociable let’s get some of this
chicken in there boom wonderful ketchup
we made banana and guava check it out a
little bit on top and then just to
finish it off some spring onion lovely
West Indian fried chicken
Aaron stylee I’m a mountain out falls
off the bone easy to make guys you’ve
got to get involved in this one if you
don’t you are a fool if you want to come
to my neighborhood you’d have to get a
bus just subscribe have a guy that
chicken it is fantastic Patrick you
would be proud of me now if you do like
chicken I have got another recipe my
Lebanese Street roast chicken if you
want to see that click down there now
the way TV works nowadays it’s fantastic
I’m going to share view one of the
best-kept secrets in my neighborhood
west indian fried chicken with banana
and guava ketchup I got this secret for
one of my friends Patrick who works in a
West Indian takeaway in Oxford Road and
make it some amazing trust me
first things first I’ve got my chicken
these are the cheaper cuts of meat we’ve
got a fire and we’ve got a leg loads of
flavor keep the bone on that’s what it’s
all about you want to suck all that
lovely flavor off I’m getting hungry
talking about right now let’s season
these up salt and pepper so must we’re
not hit no chili so any heat is going to
come from this pepper we’ve got some
garlic powder make sure you get every
single piece of chicken okay with these
spices so dried herbs maybe rosemary
sage I like to use a mixture of all of
them that’s getting exciting in there
look at this and then allspice now you
can find it in most supermarkets ok it’s
pretty much an essential in western you
cook it there’s nothing else like it now
I’m just going to mix it up together
right – rye I keep the skin on because I
think it crisps up your night in the oil
all right more flavor what it’s all
about now I would leave that for an hour
2 hours overnight ideally but I’m hungry
the crews hungry so let’s crack all of
it I’m just going to shallow fry it
first I just want to get a nice bit of
color so not too much oil to be honest
with you it’s only really crisping up
the skin then isn’t it finished in the
oven right so let’s pop it on there you
go well it’s as high as you can go a
little tip for you to see if your oil is
hot and ready to fry in you want to just
drop a bit so in if it goes crazy then
you’re ready yep is ready there you go
be careful we use a pair of tongs
alright it’s going to be a little bit of
spitting because obviously there’s a lot
of moisture in the chicken
now that’s prayer time because what
happens the temperature drops
we’re doing both sides skin side first
lovely let’s have a look at this one you
want it to go nice and dark brown that’s
enough it’s going to go back in oven
right I’ve got the racing tray over here
ready to go in the left hand tongs in
the right hand very important you don’t
mix them up because look what happens
can’t do it
doesn’t make sense all right here we go
a nice bit of chicken that’s throwing a
drumstick get in there I’m a little swim
it’s looking good looking fresh that’s
ready now phase one is done who seasoned
it phase twos done we fried it now for
Phase three in the oven half an hour 180
oh yes like that they starting to brown
up a nice bit there hear that nice and
crunchy fantastic bit of oil on that
watch your hands on this bit here okay
just pop that on we want to penetrate
all that chicken with the steam and the
flavors so go tender and juicy I’m gonna
turn this temperature down okay because
we’ve go in it’s a boy like we wanting
to just just simmer away in there okay
so a hundred and thirty for an hour
boom see you in a bit
okay guys Wow beautiful color really
really moist that’s literally falling
off of the bone
Wow that’s why that’s why you cook your
load that’s why you cook it slow you
can’t rush art absolutely not
chipotle chili paste really really nice
just a splash of this admit okay I like
a bit of spice if you don’t don’t worry
about it just eat it like this
I’m just going to introduce it so all
that lovely to stick don’t tell me
you’re going to make that you know
you’re gonna make it here we go let’s
play up I’ve got this lovely little baby
gem lettuce here you can’t dress that
with a little bit of oil all right just
to be sociable let’s get some of this
chicken in there boom wonderful ketchup
we made banana and guava check it out a
little bit on top and then just to
finish it off some spring onion lovely
West Indian fried chicken
Aaron stylee I’m a mountain out falls
off the bone easy to make guys you’ve
got to get involved in this one if you
don’t you are a fool if you want to come
to my neighborhood you’d have to get a
bus just subscribe have a guy that
chicken it is fantastic Patrick you
would be proud of me now if you do like
chicken I have got another recipe my
Lebanese Street roast chicken if you
want to see that click down there now
the way TV works nowadays it’s fantastic
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