2 chicken breasts (1.7 kg) with bone, skin removed, cut into 8 large pieces
5 cloves of garlic, minced
2 tablespoons of salt
1/3 cup of balsamic vinegar
1/4 cup of olive oil
1/2 cup of toasted almonds, chopped
1/2 cup of roasted and chopped pecans
2 Scotch bonnet peppers, minced
1 1/2 cups of water
For the onion rings
2 eggs
2 cups of cold water
2 cups of all-purpose flour
2 cups of vegetable oil
3 large onions, cut into 1/2 cm thick slices
Fresh parsley for garnish
2 chicken breasts (1.7 kg) with bone, skin removed, cut into 8 large pieces
5 cloves of garlic, minced
2 tablespoons of salt
1/3 cup of balsamic vinegar
1/4 cup of olive oil
1/2 cup of toasted almonds, chopped
1/2 cup of roasted and chopped pecans
2 Scotch bonnet peppers, minced
1 1/2 cups of water
For the onion rings
2 eggs
2 cups of cold water
2 cups of all-purpose flour
2 cups of vegetable oil
3 large onions, cut into 1/2 cm thick slices
Fresh parsley for garnish
In a bowl, season the chicken with garlic, salt, and balsamic vinegar
Let it rest for 30 minutes
In a medium skillet, heat the olive oil over medium-high heat
Add the chicken with the seasonings and cook for 15 minutes on each side or until browned
Add the toasted almonds, pecans, and Scotch bonnet peppers to the skillet
Pour in half of the water and simmer, covered, adding the remaining water gradually, for 40 minutes or until the chicken is tender. Reserve
Prepare the onion rings
In a small bowl, whisk together the eggs and cold water using a fork
Add the all-purpose flour and mix well
In a deep fryer, heat the vegetable oil to medium-high heat
Fry the onion slices in batches, adjusting the temperature as needed, until they puff up and float
Drain the onion rings on paper towels and serve with the chicken breast, garnished with fresh parsley.
