The marinade used in this recipe has its origins in Jamaica and is believed to have come about as a result of the union between African slaves and the local aborigine people, the taínos, during colonial times. It is a very well-spiced marinade which is quite hot and traditionally used with chicken or pork.

Ingredients

  • 1kg chicken wings
  • 1 onion
  • 2 garlic cloves
  • 1 spring onion
  • 1 chilli (traditionally a Scotch bonnet is used)
  • 100g of oil
  • 20g of soy sauce
  • Juice of two limes
  • 20g fresh ginger
  • 2g of pepper
  • 1 tbsp salt
  • 1 sprig of fresh thyme
  • 30g brown sugar
  • 3g of cinnamon
  • 50g orange juice

Preparation

First, with the aid of a mortar, prepare the marinade by mixing all the ingredients except the liquids. Once the mixture is made, add the liquid and put to one side.


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Season the chicken wings with salt and pepper and mix with the marinade. Put into a vacuum bag and leave in the chamber for three hours while the chicken is marinating. After the stipulated three hours, cook in the SmartVide for two hours at 65 ºC.
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After cooking, drain the wings and place them on a cooling rack. Meanwhile reduce the juices, which will then be used to baste the wings on the grill or in the wood-burning stove.

Serve with fried banana and white rice.
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When making this recipe, both for the marinade and for the cooking, the vacuum technique allows us to have a faster and more efficient marinating process. In addition, the chicken is perfectly cooked without aromas or flavours being lost.