Island Fry Chicken with Ginger Gravy

  4.0 – 4 reviews  • Poultry
Level: Intermediate
Total: 1 day 1 hr 30 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. 2 teaspoons cayenne pepper
  2. 2 teaspoons garlic powder
  3. 2 teaspoons onion powder
  4. 2 teaspoons salt
  5. 2 teaspoons ground black pepper
  6. 1 teaspoon dried rosemary
  7. 1 teaspoon dried thyme
  8. One 3-pound whole chicken, cut into quarters
  9. Oil, for frying
  10. 2 cups all-purpose flour
  11. 1 teaspoon salt
  12. 1 teaspoon ground black pepper
  13. 1/2 pound fresh ginger
  14. 3 tablespoons olive oil
  15. 3 cloves garlic
  16. 1 onion, sliced
  17. 16 ounces stewed tomatoes
  18. 2 cups chicken stock
  19. 3 sprigs fresh thyme
  20. 1 bay leaf
  21. 1 Scotch bonnet pepper
  22. 1/4 cup all-purpose flour
  23. 3 tablespoons butter
  24. Serving suggestions: rice and peas

Instructions

  1. For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
  2. For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
  3. For the dredge: Bring oil to 350 degrees F in a deep-fryer.
  4. Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
  5. For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
  6. Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
  7. Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

Nutrition Facts

Serving Size 1 of 4 servings
Calories 1896
Total Fat 151 g
Saturated Fat 25 g
Carbohydrates 80 g
Dietary Fiber 7 g
Sugar 8 g
Protein 57 g
Cholesterol 200 mg
Sodium 1998 mg

Reviews

Kenneth Hart
The chicken and gravy was outstanding. You could use the gravy, before tightening up with flour, as a Hot Sauce.
Sarah Young
Just made this yesterday and I did not realize this is from Carena’s. I love the food at her restaurant.
Vanessa Blair
hello
Cameron Dominguez
I have not tried to make this yet, but I did have it at Carena’s restaurant in Richmond, Va and absolutely loved it. I pray I can do the recipe some justice.

 

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