Recipe by my good friend Virginia Santos. Thanks Virgi!
1 rotisserie chicken, original or lemon pepper flavor
fresh mint -one bunch
about 8 lemons
green onions
non-sweetened grated coconut
hot peppers (optional)
De-bone the chicken and then chop it up with the mint. You can make it as fine as you want or keep it chunky and a little thick. Juice the lemons , chop up the green onions and then just add the lemon juice to the chopped chicken and mix by hand. You want to watch the amount of lemon and add it slowly so its not too wet and mushy, so add slowly. After that you add the hot pepper, little salt, coconut and green onions. I grate my own coconut and usually use about 1 1/2 coconut, you can tell if you have enough , just taste it and if you like more coconut then add more. Let me know how you like it.
For the long way, you would have to bbq your chicken, quarters. I love the dark meat so we usually bbq quarters. The one with the leg and thigh attached. But it’s way too much work.
Serve with red rice and finadeni.
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Bonny - Mmm. Sounds good. Another great chicken recipe that I will have to try and not eat too much of.