Company Name - Company Message
 
 
 
 
 
 
 
Chicken Breast 
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INGREDIENTS
3 medium sized chicken breast sliced
½ cup diced onions
¼ cup vegetable oil
¼ cup gungo peas
1 cup tomatoes finely chopped
3 cups lettuce chopped
½ cup Jamaican chicken stock ½ teaspoon soy sauce
¼ garlic clove finely chopped
¼ teaspoon salt
A dash black pepper
 
 
 
 
 
 
 
PREPARATION
Using a medium sized non-stick sauté or frying pan heat ½ of the vegetable oil. Add the chicken, the ½ cup onion and soy sauce. Stir fry the chicken In a another non-stick sauté pan heat the vegetable oil add the cooked onion, cooked red peas, tomatoes, lettuce, stock, garlic, and salt and pepper.Sauté until lettuce until it begins to wilt. Add vegetable mixture and chicken together and serve.
 
 
 
Conch Fritters
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Conch is abundant in Jamaica and it is used in many savory finger licking dishes. you could serve the conch fritters with raw conch, served with a delicious coconut based sauce.
12 oz conch meat
1 onion
1/2 red pepper
1/2 green pepper
1/2 bunch cilantro
1 egg
1/2 cup flour
1 tablespoon baking powder
salt and pepper
lemon and lime juice
Rub the conch meat with a lime and washed thoroughly in warm water. Chop the meat and sprinkle lime juice on it. Mix all the above ingredients and let the mixture rest for about half hour. Deep fry the conch fritters in medium hot oil. Drain excess oil on papaper and serve the hot  conch fritters with conch sauce.
 
 
Conch Sauce
1 tablespoon mayo
1/2 tablespoon ketchup
1 teaspoon hot sauce
1/2 teaspoon coconut  powder 
 pinch of salt
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Curry Chicken
 
 
you will need to make your own blend, by combining a teaspoon of each of the below, mix it well and store in an air  tight container.
One chicken cut in small pieces
1/2 cup oil
1 medium onion finely chopped
4 cloves garlic finely chopped
1 scotch bonnet pepper whole
1 medium carrot sliced
1/2 green pepper julienned.
 
 
Rub chicken with dry seasoning. Heat the oil in a large sauce pan. Add chicken and half fry on both sides to make a thin crust. Add vegetable and keep stirring for 5 minutes.Careful with the scotch bonnet pepper, you don't want to break it, because we need only the flavor, not the heat. Add one teaspoon  curry power, 1 teaspoon Caribbean shake and 1 cup water. Lower heat, cover and  cook  for 40 minutes. Serve curry chicken with white rice and chunks of yams. also goes well with blanch cauliflower  and broccoli.