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   Saturday, October 10, 2015 

Vote for your Country in the Battle of the Islands! Pickapeppa Chicken



Submitted by:
Creole Cook


  • 2 & 1/2 pounds chicken thighs, skinned
  • 2 large garlic cloves, minced
  • 1 T. chopped parsley
  • Pinch of Scotch Bonnet chile pepper or cayenne
  • 1 T. chopped fresh thyme leaves
  • 1 large onion, sliced
  • 1 cup chicken stock
  • 1 bottle of Pickapeppa sauce
  • Ripe mango or pineapple slices soaked in rum for garnish, optional


  1. Wash chicken and pat dry.
  2. Put the chicken in a large baking dish and toss in the garlic, parsley, chile, thyme, and onion, moving the chicken around with a wooden spoon to distribute evenly.
  3. Set aside for 1-2 hours to bring to room temp.
  4. PREHEAT your oven to 375
  5. Add the chicken stock and Pickapeppa sauce to the pan of chicken.
  6. Cover with foil or a lid and bake for 50-60 minutes or until done, basting the chicken from time to time.
  7. Transfer the chicken to a serving platter and keep warm.
  8. Pour the pan juices into a sauce pan and reduce sauce over high heat until the sauce thickens.
  9. Adjust the seasonings to your taste, and pour the sauce over the chicken.
  10. Garnish with the rum soaked fruit and ignite at the table for a dramatic flaire if you like.

For a crispy version, leave the chicken skin on, bake uncovered and skip the chicken stock, but the unskinned version is best in my opinion.


Serve with rice with a few black beans sprinkled oved it.


Use scotch bonnet pepper carefully and just a touch as it is very hot.

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