Roasted Chicken with Caribbean Fried Rice Recipe


  • 1 whole chicken
  • 3 tbsp salt
  • ½ cup black peppercorn
  • 1 lemon
  • ½ cup soy sauce
  • ½ cup ketchup
  • 3 tbsp Knorr seasoning
  • 60 grams white sugar
  • 1 stalk pandan leaves
  • 250 grams margarine

Cooking Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with salt and pepper.
  2. Sprinkle inside and out with lemon, soy sauce, ketchup, Knorr seasoning, white sugar. Place 3 tablespoons margarine and pandan leaves in the chicken cavity.
  3. Bake uncovered 1 hour and 15 minutes in the preheated oven. Remove from heat, and baste with melted margarine and drippings.
  4. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Caribbean Fried Rice


  • 2 cups uncooked rice
  • 1 cup coconut milk
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 stalk leeks, slices
  • 1/2 cup red bell pepper, minced
  • 1/2 cup mix vegetables, carrots and peas
  • 1 tsp turmeric
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp soy sauce
  • 1 medium chili
  • 2 large eggs, beaten

Cooking Instructions:

  1. Cook rice with water and coconut milk. Heat the oil over medium heat and sauté the leeks and bell pepper until softened, about 1-2  minutes.
  2. Add the garlic and sauté just until aromatic, about 1 minute longer.
  3. Stir in mix vegetables, turmeric, cumin, salt, pepper, soy sauce, and chili. Add the beaten eggs and scramble, breaking up the large pieces.
  4. Add the rice and toss until thoroughly combined; stir fry over medium high heat for 3-4 minutes.

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