ONE POT CARIBBEAN JERK CHICKEN AND RICE
One Pot Caribbean Jerk Chicken & Rice - A flavor explosion in a pot! Comes together quickly- chicken thighs baked to crispy perfection on a bed of fragrant rice and beans.
Provided by Imma
Categories Main
Time 1h
Number Of Ingredients 20
Steps:
- Preheat Oven to 350 degrees F
- Wash chicken thighs, for faster cooking make a 1/2 " slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
- Rub both sides with generous amount of the spice blend( Creole, Jerk or your favorite spice mix)
- Add about 2 Tablespoons oil in a skillet / Dutch oven or oven safe pot/pan. Then add chicken thighs skin side up , brown for about 3 minutes each, side be very careful with the chicken, it shouldn't burn. Remove from the pan and set aside
- Wipe pan with paper towel or napkin to remove any burns from pan.
- Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
- And all the remaining ingredients, Chicken stock,Coconut milk, paprika, white pepper, jerk seasoning , salt and bouillon. Add chicken, bring to a boil.
- Place in the oven and cook , uncovered , for about 30- 35 minutes or until chicken is fully cooked.
- Garnish with chopped green onions if desired
- Remove let it cool and serve.
Nutrition Facts : Calories 554 kcal, Carbohydrate 81 g, Protein 7 g, Fat 23 g, SaturatedFat 15 g, Cholesterol -44 mg, Sodium 345 mg, Fiber 8 g, Sugar 5 g, ServingSize 1 serving
CARIBBEAN CHICKEN
Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.
Provided by KS
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
- Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g
JERK CHICKEN CASSEROLE
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
- In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
- Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 16 g, TransFat 0 g
CARIBBEAN STEW CHICKEN
This recipe for a Caribbean style stewed chicken uses a traditional recipe from Trinidad and Tobago. Trinidadian stew chicken is one of those classic chicken dishes you'd often see prepared for the biggest meal of the week, Sunday lunch.
Provided by CaribbeanPot
Categories Protein Packed Nut-Free Dairy-Free Shellfish-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Stove
Time 3h5m
Yield 6
Number Of Ingredients 17
Steps:
- Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
- Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
- In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
- As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
- After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
- After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
- Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
- Enjoy as a main dish, or with rice and watercress salad!
Nutrition Facts : Calories 34 calories, Protein 3.3 g, Fat 1.7 g, Carbohydrate 1.3 g, Fiber 0.1 g, Sugar 0.7 g, Sodium 132.5 mg, SaturatedFat 0.8 g, TransFat 0 g, Cholesterol 12.6 mg, UnsaturatedFat 0.1 g
CARIBBEAN CHICKEN CASSEROLE
Make and share this Caribbean Chicken Casserole recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a deep pan. Brown the chicken all over in batches and set aside. Drain all but 1 tablespoon of the fat.
- Gently fry the onion until softened.
- Stir in garlic, ginger and spices and cook for a minute. Sprinkle over the flour and cook for another minute.
- Remove pan from heat and stir in the stock.
- Add sweet potato and chicken.
- Return the pan to the heat and bring to the boil.
- Cover and simmer for 1 hour. Stir in the coconut milk, and be sure to check the seasoning before serving.
Nutrition Facts : Calories 1058, Fat 53, SaturatedFat 27.8, Cholesterol 157.9, Sodium 520, Carbohydrate 107.4, Fiber 6.8, Sugar 72.6, Protein 39.1
CARIBBEAN CHICKEN
fruity dish for the slow cooker
Provided by vstothard
Time 6h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
- Drain the peaches and pineapple, reserving the juice and add them to the pan.
- Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
- Transfer to the slow cooker and cook for 5 - 6 hours.
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CARIBBEAN CHICKEN AND RICE RECIPE RECIPE - SAVORY THOUGHTS
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Ratings 13Category DinnerCuisine Caribbean, HaitianTotal Time 1 hr
- Wash and pat dry the chicken. Cut the chicken into 1-inch pieces. In a skillet with heat oil, cook the chicken until golden brown on all sides. Then transfer to a paper toweled plate. Do not discard the oil.
- Add the onions and garlic and cook for 45 seconds or until fragrant. Then transfer the onions and garlic, including the oil into a baking dish.
MEL B’S JAMAICAN CHICKEN CURRY | JAMIE OLIVER RECIPES
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Servings 6Calories 814 per servingTotal Time 1 hr 45 mins
- Place the chicken thighs in a large bowl, squeeze over the juice of the 2 limes and mix together with the curry powder and sugar.
- Add the chicken, skin-side down, and cook for 10 minutes, or until golden on all sides, turning regularly.Meanwhile, peel the sweet potato, carrot and onion, deseed the peppers, then chop into 1.5cm chunks, adding to a large mixing bowl as you go.
- Peel and finely chop the ginger and garlic, then scatter over the veg along with the bay leaf, all the spices and a good pinch of sea salt and black pepper.
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ONE PAN CARIBBEAN JERK CHICKEN WITH ... - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.9/5 (58)Calories 479 per servingCategory Dairy Free, Dinner, Gluten Free, One Pan
- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your jerk seasoning: garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper. Use clean hands to toss the chicken in the mixture.
- Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
- Next add 1/2 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing), add green onion, red bell pepper chunks; saute for 1-2 minutes. Then add in coconut milk and rice and stir well to combine. Bring to a simmer then fold in the pineapple, making sure it is evenly distributed. Add browned chicken on top.
OVEN BAKED CARIBBEAN CHICKEN - MAGIC SKILLET
From magicskillet.com
Cuisine CaribbeanCategory ChickenServings 4Total Time 1 hr 5 mins
- Heat vegetable oil in a large nonstick skillet. Add the chicken thighs and cook until browned. Remove the chicken,using a slotted spoon and set aside.
- Drain all but 1 tablespoon of vegetable oil from the skillet. Add onion to the skillet. Cook over medium heat until soft,stirring occasionally.
- Add crushed garlic,ginger,cinnamon and cayenne pepper and fry for 1 minute. Sprinkle over all-purpose flour,stir to combine and cook for a few minutes.
- Transfer spiced mixture to a casserole dish. Add chicken stock and stir to combine. Add potato cubes and fried chicken thighs.
CARIBBEAN CHICKEN STEW RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine CaribbeanTotal Time 1 hr 10 minsCategory Meat And PoultryPublished 2020-10-05
- To make the green seasoning, pulse all the ingredients with a little salt and pepper in a blender or food processor until finely chopped. Put the chicken into a bowl, add the green seasoning, mix well and leave to marinade for at least 4 hours or ideally overnight.
- When you are ready to cook, brush any excess marinade from the chicken back into the bowl and keep. Evenly spread the sugar in a large, wide, heavy-based pan and melt over a medium heat – don’t take your eyes off the pot, give it a stir and wait for the sugar to change from golden to dark brown.
- Reduce the heat, pour any remaining marinade into the pan, along with a little seasoning, give it a stir, put the lid on and leave to stew for 30-40 minutes, stirring now and again, until the chicken is cooked through.
- To make the rice, heat the oil in a large pan over a low heat and soften the onion with a little salt for 2-5 minutes, stirring regularly. Add the garlic, thyme and allspice, and cook for 30 seconds, stirring continuously, until the aromas are released.
- Remove the thyme sprig and the scotch bonnet from the rice, fluff it up with a fork, trying to gently fold through the kidney beans, and season to taste.
- Serve the chicken with the rice and peas, with a drizzle of the gravy over everything and some drops of scotch bonnet pepper sauce.
CARIBBEAN CHICKEN WITH RICE AND PEAS RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well.
- Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.
- Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.
- Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency.
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JAMAICAN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine CaribbeanCategory Main CourseServings 4
- To make the curry chicken, season the chicken with the salt, pepper and a tablespoon of curry powder in a large bowl, rubbing to cover the meat completely.
- Heat the oil in a saucepan over a medium heat and add the onion and garlic. Cook for 5–7 minutes, or until soft. Add the remaining curry powder and a little water, stir and cook for 3 minutes, or until browned.
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- To make the coconut rice, place the rice in a small saucepan, add 250ml/9fl oz water and the coconut milk and place over a medium heat. Add the salt, coconut oil and butter.
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