Jerk Chicken Paella Food

SWEET AND TANGY JERK CHICKEN WITH CARAMELIZED PINEAPPLE AND MANGO

Steps:

• Chicken - To a medium bowl or large measuring cup, add the honey, pineapple juice, lemon juice, apple cider vinegar, 2 tablespoons olive oil, brown sugar, 1 tablespoon jerk seasoning, salt, pepper, and stir to combine; set aside.
• To a large skillet, add 1 tablespoon olive oil, generously sprinkle each chicken breast on both sides with jerk seasoning. Add chicken to skillet and cook chicken over medium-high heat for 3 to 4 minutes on each side so that it has a nice sear. Cooking time will vary based on thickness of chicken breasts. Chicken should be about 80 to 90% cooked through.
• Remove skillet from heat, turn heat to medium-low, and carefully add the sauce noting that it will bubble up vigorously in the first few seconds.
• Place skillet back on the heat and allow chicken to cook for about 10 minutes, or until sauce has thickened and reduced some, has darkened in color, and chicken is cooked through. Flip chicken a few times throughout. While chicken cooks, caramelize the fruit.
• Caramelized Pineapple and Mango - To a separate large skillet, add the coconut oil, pineapple, mango, optionally sprinkle with salt, and cook over medium-high heat until golden brown and caramelized, about 8 minutes, flipping every few minutes to ensure all sides are evenly cooked.
• Top chicken with caramelized fruit and serve immediately. Chicken and fruit are best warm and fresh, but leftovers will keep airtight in the fridge for up to 3 days. I store fruit and chicken separately.

THE ULTIMATE JERK CHICKEN

Steps:

• Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
• Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
• Preheat grill to high.
• Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
• Preheat oven to 300 degrees F.
• Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

JERK CHICKEN PAELLA

Steps:

• Step 1
• Season chicken with salt and pepper. Heat oil in large high-sided skillet set over medium heat; cook chicken for 3 to 5 minutes or until starting to brown. Transfer to plate. Step 2
• Stir in onion and garlic; cook for 3 to 5 minutes or until softened. Stir in rice, orange and red bell peppers, thyme, turmeric and curry powder; cook for 2 to 3 minutes or until peppers are slightly softened. Step 3
• Return chicken to skillet. Stir in jerk paste; cook for 2 to 3 minutes or until well coated and fragrant. Step 4
• Stir in broth, tomatoes and pigeon peas; bring to boil. Reduce heat to medium-low; cover and cook for 20 to 25 minutes or until most of the liquid is absorbed, rice is tender, chicken is cooked through and veggies are tender. Step 5
• Stir in green onions and cilantro. Serve with lime wedges.

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

JAMAICAN JERK CHICKEN FOR TWO

Steps:

• Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
• Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
• Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
• Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
• Prepare grill by setting coals off to one side.
• Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
• When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
• As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.

CHICKEN & CHORIZO PAELLA

Steps:

• Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
• Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.

CHICKEN PAELLA

Steps:

• In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat.
• Season the chicken with salt and pepper on all sides.
• Add the chicken, and brown on all sides.
• Remove chicken; set aside.
• Add in the onion and garlic, saute until translucent.
• Stir in the rice, cook for 1 minute.
• Add in tomatoes, chicken broth, capers and the cayenne pepper.
• Press chicken pieces down into the liquid.
• Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low.
• Cook until the rice is tender (about 30-40 minutes).
• Top with olives and peas; stir very gently.
• Arrange the pepper strips on top of the paella.
• Cover the pan again, cook for 3-4 minutes, or until the peas are hot.