JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
Steps:
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
- Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
- To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
JERK CHICKEN WITH ROASTED PLANTAINS
Part sweet, part spice, Jerk Chicken with Roasted Plantains tastes good any night of the week. Make your own Jamaican-inspired rub with a blend of McCormick® thyme, allspice, cumin and crushed red pepper. Rub it onto chicken and roast alongside sliced plantains. Yum!
Provided by McCormick
Categories Entrees,
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix spices, salt and brown sugar in small bowl. Set aside.
- Spray foil-lined baking sheet with no stick cooking spray. Place chicken parts in center of baking sheet and arrange plantains around the chicken. Brush chicken and plantains with oil and sprinkle with seasoning mixture.
- Roast 30 to 45 minutes or until chicken is cooked through, turning plantains halfway through cooking.
Nutrition Facts : Calories 344 Calories
JERK CHICKEN WITH PLANTAINS
When selecting a ripe plantain for this dish, look for the skin to be mottled with black and yellow.
Categories dairy-free nut-free dinner main dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle 1/2 teaspoon of the jerk seasoning on both sides of the chicken breasts. Heat 3/4 teaspoon of the oil in a nonstick deep skillet or shallow Dutch oven over medium-high heat. Add the chicken and cook for 5 minutes, turning once. Set aside on a plate.
- Add the remaining 3/4 teaspoon oil to the pan. Add the onion and 2 tablespoons of water. Cook for 5 minutes, stirring occasionally, or until softened. Stir in the tomato paste and cook for 30 seconds, stirring. Stir in the tomatoes, breaking them up with the side of a spoon. Add the bell pepper, plantain, zucchini, and the remaining 1 1/2 teaspoons of the jerk seasoning. Cover and simmer for 10 minutes.
- Add the chicken and any accumulated juices, pushing the meat down into the mixture. Cover and simmer for 5 minutes. Stir in the peas and simmer for 5 minutes, or until a thermometer inserted in the thickest portion of a chicken breast registers 160F and the juices run clear.
- Stir in the vinegar and parsley and serve with the rice.
ROAST CHICKEN WITH PLANTAINS AND ONIONS
Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.
Provided by justcallmetoni
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
- In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
- Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
- Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
- Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
- Serve with lime wedges to squeeze over top.
ROAST JERK PLANTAINS
Roast Jerk Plantains- These "Good Guys" here, will sure get you excited about plantains, whether you are a fan or still iffy about plantains. They are healthy - baked not fried, sweet, spicy and a tropical delight. Topped with onions and bell pepper and you have yourself a vegan meal or side if you prefer.
Provided by Imma
Categories Sides
Time 20m
Number Of Ingredients 6
Steps:
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
- Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
- Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
- Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
- Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
- Add sliced onion in hot oil in a skillet for about one minute.
- Then add strips of bell pepper
Nutrition Facts : Calories 247 kcal, Carbohydrate 63 g, Protein 3 g, Sodium 10 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Provided by Chrissy Tracey
Categories Tofu Onion Green Onion/Scallion Garlic Chile Pepper Thyme Ginger Soy Sauce Vinegar Lime Juice Pepper Nutmeg Cinnamon Lime Mango Bell Pepper Cilantro Honey Plantain Dinner Lunch Vegan Vegetarian Summer Grill/Barbecue Tree Nut Free Juneteenth Labor Day Father's Day Wheat/Gluten-Free Peanut Free Jamaica
Yield 4 Servings
Number Of Ingredients 36
Steps:
- Tofu
- Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
- Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
- Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
- Salsa
- Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
- Plantains and assembly
- Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
- Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
- Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
- Top tofu and plantains with scallions and serve with salsa and lime wedges.
JERK CHICKEN WITH PLANTAINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Season the chicken on both sides with salt and the jerk seasoning. Set aside while you cook the plantains.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the plantains in a single layer and cook until golden brown, about 3 minutes per side. Transfer to a baking sheet and season with salt. Keep warm in the oven.
- Add 1 tablespoon vegetable oil to the same skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7 minutes per side. Transfer to a cutting board to rest.
- Add the remaining 1 tablespoon vegetable oil to the skillet and increase the heat to medium high. Add the red onion, bell pepper, ginger, chile and a pinch of salt. Cook, stirring, until the vegetables just start softening, about 2 minutes. Add 1/2 cup water, the vinegar, pineapple preserves and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer 3 minutes. Discard the chile and stir in 1 tablespoon cilantro.
- Slice the chicken and divide among plates along with the plantains. Spoon the vegetables over the chicken using a slotted spoon. Top with the remaining 1 tablespoon cilantro. Serve the pineapple sauce on the side.
JERK CHICKEN AND BROWN SUGAR PLANTAINS WITH COCONUT RICE AND KALE
Jamaican jerk chicken is usually a laborious and lengthy culinary commitment. We've streamlined this Caribbean experience for you. Juicy bone-in chicken breasts are basted with our not-too-spicy favorite jerk sauce. (Wait, who you callin' a jerk sauce?) You'll peel and slice ripe plantains (the ones with black spots are perfect for this use) and cook them with brown sugar in the same pan as the chicken, so they soak up all that chicken-y goodness. These bold flavors are perfectly complemented with lightly sautéed kale and coconut milk rice.
Provided by Chef Jimmy Madla
Time 50m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Shake coconut milk well before opening can. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Trim ends off plantain and make a slit down the side. Push your thumbs between skin and flesh of plantain and peel skin away. Cut plantain into 1/4" slices on an angle. Mince chives. Stem kale and coarsely chop. Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. 2 Cook the Rice Bring a small pot with rice, half the coconut milk, 1/2 cup water, and 1/4 tsp. salt to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, fluff with a fork, and set aside. While rice cooks, sear chicken. 3 Sear and Roast Chicken Toss plantains with 1/2 tsp. olive oil, brown sugar, and 1/4 tsp. salt in a mixing bowl. Heat a large non-stick oven-safe pan over medium-high heat. Add 1 tsp. olive oil and chicken, skin side down, to hot pan and cook until skin is golden brown, 4-5 minutes. Flip chicken to skin side-up, and cook 3 minutes. 4 Cook the Plantains Flip chicken skin side down again, and add plantain slices. Place pan in oven and roast 8 minutes. Carefully, flip plantains and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Carefully, remove pan from oven (handle will be hot). Transfer chicken and plantains to a plate and set aside. While chicken cooks, sauté kale. 5 Sauté the Kale Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and kale to hot pan. Stir occasionally until just wilted, 2-3 minutes. Season with a pinch of salt and pepper and set aside. 6 Finish the Dish Plate dish as pictured on front of card, saucing chicken with jerk sauce and garnishing meal with chives. Bon appétit!
Nutrition Facts :
GRILLED SPICY CHICKEN WITH SWEET PLANTAINS
Fire up the grill to make these juicy chicken breasts marinated in a sweet, aromatic mix of jerk paste and brown sugar. Serve with grilled plantains and scallions for an irresistible Jamaican-inspired meal with big flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside.
- Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper.
- Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes.
- Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges.
Nutrition Facts : Calories 560, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1712 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 46 grams, Sugar 40 grams
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- Start by making the quinoa. Add the coconut milk and water to a medium size pot. Bring to a low boil and then add the quinoa. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the quinoa to cook on low for 20-25 minutes. After 20 minutes remove the lid and fluff the quinoa with a fork. Set aside.
- In a medium size bowl add the chicken, curry powder, cayenne pepper, cinnamon, ketchup and molasses. Toss well to coat and set aside.
- In a heavy large skillet or wok melt 1/4 cup of the coconut oil on medium-high heat. Make sure the coconut oil completely covers the bottom of the pan, if not add more until it does.
- When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown, about 2-3 minutes. Carefully flip slices over and brown on the other side until slightly beginning to caramelize, another 2-3 minutes. Remove from pan and place the plantains on a paper towel to drain off excess oil. Set aside.
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- Place all ingredients for the marinade in a blender and puree until smooth. Pour marinade into a bowl, add chicken and coat then place in the fridge for 24+ hours.
- Before cooking the chicken, make the guacamole and set in the fridge to cool. Then make coconut rice and keep under low heat to keep warm.
- Preheat oven to 425 degrees. Add chicken to a cast iron skillet and pour the marinade on top. Place in the oven and bake for 15-20 or until chicken reaches an internal temperature of 160-165 degrees or until juices run clear. Let rest for a couple minutes before slicing.
- While the chicken cooks, place coconut oil in a small sauté pan over medium heat. You need enough fat to cover the plantains about halfway. Once the oil is hot (water sizzles on top when added), sprinkle the plantains with cinnamon and a bit of salt and cook for about 2 minutes per side, until golden brown on both side. You may need to cook them in batches to avoid overcrowding the pan.
WHAT TO SERVE WITH JERK CHICKEN? 10 BEST SIDE DISHES ...
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5/5 Published 2021-09-12Total Time 20 mins
- Rice and Peas. Why are Jamaicans so obsessed with the combination of rice and peas? You might be wondering, but let us tell you why. Rice is a staple food in Jamaica that has been grown for centuries whereas beans have only come to prominence recently as an export crop.
- Plantain Chips. Why not make your jerk chicken even more authentic with homemade plantain chips? Plantains are the fruit of a tree that grows in tropical climates, which is why they’re often used for cooking traditional Caribbean dishes.
- Coconut Rice. In Jamaica cuisine, many dishes are cooked using coconut milk and/or cream. One of these is rice with a distinct flavor that’s hard to miss: Coconut Rice!
- Fried Plantains. Jerk chicken is already a spicy dish, so to balance out the heat it’s best served with something sweet and flavorful. Fried plantains are just that!
- Cucumber Salad with Lime juice, Red onion, and Cilantro. Cucumber salad is a great side dish for any type of meat, but it especially goes well with Jerk chicken.
- Mango Salsa. You could try serving mango salsa as a side dish for your Jerk chicken. You’ll find it adds the perfect amount of sweetness and heat to compliment this spicy, savory dish!
- Jamaican Jerk Sauce. Jerk sauce is a delicious and spicy Jamaican condiment. The best way to enjoy it? With jerk chicken, which has the same flavor profile!
- Stewed Vegetables in Coconut Milk. If you’re hosting a Jamaican-themed dinner party, this is the perfect dish to serve up. In fact, it’s one of my favorite dishes in Jamaica for good reason!
- Corn on the cob. My favorite part about corn on the cob is when you get to eat it off of your fingers. It’s a great way to cool down during those hot summer months, with some chicken cooked in Jerk sauce.
- Roasted Potatoes. For a flavorful twist on traditional roasted potatoes, try serving them with Jerk chicken. What’s the big deal? They’re easy to make and they taste so much better than French fries.
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- Peel the plantains and slice them into chunks. Place them into a food processor and puree until smooth but thick. Remove the pureed plantains to a bowl. Add a 1/3 of the spices and mix well.
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- Combine the chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.
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