Chickmont Foods Ltd. » Delicious Poultry Recipes in Barbados
Chickmont Foods Ltd offers great chicken and egg recipes. Call (246) 418-8000 or email us for your free Recipe Booklets! Try our chicken recipes for a fast and healthy meal for todays busy lifestyle.
Caprese Chicken & Roasted Broccoli
- 2 skinless, boneless chicken breasts (6 ounces each or 340 grams total)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds broccoli, chopped (680 grams)
- 2 cloves garlic, minced
- 1 Roma tomato, sliced (90 grams)
- 2 sprigs basil, leaves thinly chopped
- 4 slices fresh mozzarella (1 ounce or 28 grams per slice)
- 2 tablespoons balsamic vinegar
- 2 teaspoons dijon mustard (certified gluten-free if necessary)
- 2 teaspoons brown sugar
- 3 tablespoons olive oil
Preheat oven to 400 degrees F (204 degrees C).
Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway.
Heat a grill pan over medium-high heat. Brush with some oil and then grill chicken on both sides for about 2 minutes (If grill pan isn’t large enough to fit all the chicken pieces, transfer grilled pieces to a sheet pan). Transfer chicken to the oven and cook for another 8 to 10 minutes. In the last 2 minutes of cooking, add a slice of mozzarella to each chicken breast.
When chicken is done, top cheese with a basil leaf and tomato slice. Drizzle with rest of the sauce, and enjoy with your crunchy, roasted broccoli.
Kebabs are a Must
- Monty's Chicken Chunks, at least 4 per kebab
- Bamboo Skewers, soaked in water for 20 minutes.
- Sweet Peppers, Onions, Mushrooms, etc. cut into chunks.
- Garlic, minced
- Ground Cumin
- Cayenne Pepper
- Salt & Black Pepper
In a bowl or food processor, combine the garlic, olive oil, salt, pepper, ground cumin and cayenne. Thread Monty’s Chicken Chunks onto skewers with the assorted vegetables alternating the various pieces. Lay the assembled kebabs flat in a shallow container and baste with the marinated mixture. Set aside in a cool place for at least 25 minutes or covered in the refrigerator overnight. Heat a griddle or bar-be-cue grill, oil the surface lightly and place the kebabs on the hot grill turning occasionally until cooked through and on all sides. Enjoy with a great salad of garden fresh vegetables.
Monty’s Pelau Now
- As many Monty's Chicken Chunks as you want.
- 2-2 ½ cups of rice
- Assorted Vegetables: sweet peppers, carrots, pumpkin, celery etc.- diced
- 1 bunch Parsley, chopped
- 1 bunch Green Seasoning/Chives, chopped
- 3-4 cloves fresh Garlic, crushed
- 1 large Onion, diced
- 1 whole Hot Pepper
- 1 or 2 Chicken Stock Cubes
- Worcestershire Sauce
- 2 tablespoons vegetable oil
- 1 can whole Corn
- 1 can sweet Peas
- 1 can diced Tomatoes
- Salt & Pepper to taste.
In a bowl combine Monty's Chicken Chunks, garlic, chives, Worcestershire Sauce, salt and pepper. Set aside in a cool place. Put rice on to boil with sufficient water to cook until tender (2 cups water to each cup of rice). Add stock cube, the whole hot pepper and salt. Cook until done and without bursting it, remove the pepper. In the meantime, heat a large skillet, add the oil and toss in the onions when it is very hot, sauté the onions for about 3-4 minutes and then add the marinated chicken chunks. Cook for about 5-6 minutes, stirring occasionally. Add any of the harder vegetables that you are using. Cover the pot and allow to heat up for 4-6 minutes. Then add all of your softer vegetables. After 3-4 minutes, add the corn, sweet peas and diced tomatoes. Stir gently to combine all ingredients and cover. Simmer for 5-6 minutes and then add the chopped parsley. Test the vegetables for tenderness (they should still be firm, not mushy) and then gently stir in the cooked rice. Serve with a tossed green salad. Enjoy!
Monty’s El Paso Mexican Chicken Chunks
- 1 tray of Monty's Chicken Chunks
- 1 sweet pepper
- 1 onion
- 1 El Paso Barito Mix
- 1 Maggi tomato cube
- 1 Oxo Mexican cube
- 1 cup water
Cut Monty's Chicken Chunks smaller in strips. Season chicken with Oxo Mexican cube and Maggi tomato cube. Heat oil in skillet and brown chicken until thoroughly cooked. Remove chicken from skillet and set aside. Cut onion and sweet pepper in strips and sauté in skillet. Remove onion and sweet pepper and set aside. Place chicken in skillet with Barito mix and water. Let simmer for 4-6 minutes, stirring occasionally. Before serving, garnish with sautéed onion and sweet pepper. Serve with Mexican rice or tortillas.
Monty’s Tandori Chicken Chunks
- 1 tray of Monty's Chicken Chunks
- 1 tbsp Tandori Mix
- 1 tbsp ketchup
- 2 onions
- 2 sweet peppers
- 2 whole tomatoes (not too ripe)
- 1 cube Indian Maggie seasoning salt
- 1/3 cup water
- 2 tbsp cooking oil
Season Monty's Chicken Chunks to taste. Dice onions, sweet peppers and tomatoes (medium size). Sauté the vegetables in skillet with oil for approximately one minute. Add Montys Chicken Chunks, Tandori mix, ketchup, Indian Maggi cube and 1/3 cup of water, stir and simmer for approximately 5-7 minutes on a medium heat or until chicken is fully cooked. Can be served with pita bread, roti skin or white rice.
Monty’s Hawaiian Chicken Chunks
- 1 tray of diced Chicken Chunks
- 2 garlic cloves (minced)
- ¼ tsp black pepper
- ½ tsp salt
- ¼ cup soy sauce
- 1 chopped onion
- 2 tbsp honey
- 1 small can pineapple chunks (drained)
- ¼ cup tomato puree/ ketchup
Rub ½ the garlic, black pepper and salt on Chicken Chunks, Sauté in butter until almost cooked. Combine remaining ingredients in small mixing bowl and pour over the chicken. Simmer on stovetop for approximately 15 minutes until completely cooked.
Monty’s Italian Cream Chicken Chunks
- 1 tray of Monty's Chicken Chunks 1 tbsp olive oil
- ¼ tsp basil, salt, pepper, paprika
- ½ cup of milk (low fat or 2 %)
- 1 can of Campbells Cream of mushroom soup
- 1 tbsp butter (optional
- 1 Maggi Italian seasoning cube
Brush Montys Chicken Chunks with the oil, sprinkle with seasonings (basil,salt,pepper & paprika). Broil in the oven for 3-5 minutes per side.
Mix ½ cup of milk to Campbells Cream of mushroom soup and heat in pan. Add the Maggi Italian seasoning cube and 1 tbsp of butter (optional). Stir until mixture becomes smooth. Be careful not to boil.
Place broiled chicken on a serving platter and pour half the sauce over the chicken. Pour remaining sauce over your pasta of choice. Serve immediately.
Kim’s Chicken Pie
- 8 ozs Montrose Premium Chicken - Cooked & cut into chunks
- 8ozs Short Crust Pastry
- ½ oz Margarine
- Salt & Pepper
- 1 Can Mixed Vegetable (optional)
- ½ Cup of Milk
- ½ oz Plain Flour
- 1 Beaten egg & milk
Melt margarine in a saucepan and stir in the flour until smooth. Gradually add the milk, continue stirring. Season with salt & pepper and simmer for 2 minutes or until thick. Stir in the chicken. Line the pastry dish with half of the pastry, add the chicken filling and mixed vegetables (if desired). Cover with remaining pastry and make a few small splits. Brush with the beaten egg & milk. Bake for 25 - 30 Minutes at 300° or until golden brown.
Stuffed Chicken Wings
- 3 Montrose Chicken Wings
- 3 Teaspoons Bajan Seasoning
- Egg wash/batter (1 Egg)
- 2 Tablespoons Flour
- 3 Tablespoons Bread Crumbs
- Oil for Frying
- Sauce as Needed
- Parsley (Optional)
Cut off the top of the chicken wing completely severing the tips of the two bones in the wing so that the bone is exposed. Turn the wing and place on a cutting board with the exposed bones facing upwards. Using the fingers, press the skin of the chicken wing downwards and away from the joint with the wing tip forcing the bones upwards and to the surface. Remove the two (2) exposed bones. Stuff the chicken wing with your favourite bajan seasoning. Season to taste with salt, pepper and paprika. Dip in egg wash/batter, flour and bread crumbs. Fry in oil until golden brown. Serve with your favourite sauce. Garnish with parsley.
- 4 Super Sunshine Eggs
- 1 semi- ripe tomato
- 1 small sweet pepper
- ¼ cup sweet corn (can corn)
- 1 medium onion
- 1 tbsp butter
- ¼ cup of milk
- ¼ cup grated cheese
Dice tomatoes, onions, sweet pepper, chop parsley fine. Beat Super Sunshine Eggs in bowl with milk. Heat frying pan, add butter and pour in mixture. When egg appears to be getting firm, sprinkle vegetables and cover with grated cheese. Fold each side of omelette towards the centre. Cook on low heat and serve hot.
Tropical Eggs Pasta Salad
- 4 Tropical Fresh Eggs (scrambled)
- 1 pack multi-colour spiral pasta
- 2 cups broccoli florets/ string beans
- 1-cup cheddar cheese
- 1 tomato diced
- ¼ cup chopped green onions
- 1 tsp dried basil
- ½ tsp salt and pepper to taste
Boil pasta for 7 minutes, while pasta is boiling, scramble eggs and set aside (keep warm). Add broccoli to pasta and cook for a further 2 minutes or until pasta and broccoli are tender but firm. Drain. Stir in all other ingredients and eggs. Serve warm.
Super Sunshine Egg Scallop Potato with Spinach
- 4 hard-boiled Super Sunshine Eggs
- 6 potatoes
- 1-cup evaporated milk
- Vegetable seasoning salt
- ¼ pound cheddar cheese
- 1 pack spinach
Boil Super Sunshine Eggs until firm, set aside. Boil potatoes until cooked. Cut potatoes and eggs in thin slices and put aside. Chop spinach and sauté for a few minutes. In a saucepan, pour milk, add seasoning salt and stir in cheese gradually until it becomes a smooth sauce. In baking pan, add layer of sliced potatoes, layer of sliced eggs, spinach and then layer of sauce, finally end with potatoes and sprinkle with grated cheese. Bake for 20 minutes at 250C degrees or until cheese melts to a light golden brown colour.
Monty’s Part-Time Stuffed Eggs
- 6 Tropical Fresh Eggs
- 1 tsp curry powder
- 1 tbsp mayonnaise
- 1 tsp mustard
- 1 tsp butter
- Salt, white pepper, paprika to taste
Boil six Tropical Fresh Eggs for 10-15 minutes until firm. Chill in ice-cold water for 10-15 minutes to cool down. Remove shells and cut egg in half. Remove yolk and mix with a dash of salt, white pepper, curry powder, mayonnaise, mustard and butter. Re-stuff egg with seasoned yolk. Decorate with parsley and paprika. Serve chilled.