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
EMERIL'S JERK RICE
Make and share this Emeril's Jerk Rice recipe from Food.com.
Provided by jennifer.wild
Categories Low Cholesterol
Time 45m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute.
- Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes.
- Add garlic and cook for 30 seconds.
- Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes.
- Add the white pepper and stock, and bring to a boil, stirring occasionally.
- Cover with a lid and turn the heat to low.
- Continue to cook until rice is done, about 20 minutes.
- Mix in cilantro and serve immediately.
Nutrition Facts : Calories 294.9, Fat 10.6, SaturatedFat 1.6, Cholesterol 2.7, Sodium 327.4, Carbohydrate 43.4, Fiber 1.5, Sugar 2.7, Protein 6.1
CARIBBEAN JERK RICE
Cure the dinner blues with an authentic twist from Zatarain's® Caribbean Rice Mix. Sweet pineapple mixed with coconut. Freshness from peas and carrots, and a splash of lime round out this easy side dish. Try servin' it up with our Jammin Jerk Chicken.
Provided by Zatarain's
Categories Side Dishes,
Yield 3
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
- Stir water, Rice Mix and jerk seasoning into skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
- Stir in peas and carrots. Cover and cook 10 minutes longer or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff rice with fork before serving. Serve with lime wedges.
Nutrition Facts : Calories 282 Calories
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
CARIBBEAN JERK STIR-FRY
This combination of Asian stir-fry and fiery Caribbean seasoning makes sweet and spicy dish. Serve over hot cooked white rice.
Provided by Clifford Randall Lyde
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes. Remove pepper and onion from the skillet and set aside. Add the chicken to the skillet; season with jerk seasoning; cook and stir chicken until no longer pink inside. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine. Cook until the peppers and onions are heated completely, 3 to 5 minutes. Sprinkle with soy sauce and chopped peanuts to serve.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 41 g, Cholesterol 103.7 mg, Fat 21.4 g, Fiber 4.7 g, Protein 44.3 g, SaturatedFat 3.8 g, Sodium 1620.6 mg, Sugar 26.4 g
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
CARIBBEAN JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE
This spicy chicken dish will take you right back to islands! The heat of the jerk seasoning is complemented by the fresh, light flavors in the rice dish, served cold. Chill some Red Stripe or throw some rum in the blender and you've got the perfect simple barbeque! The jerk seasoning (minus the brown sugar) can be doubled and the excess stored in an airtight jar for another use.
Provided by TinyBubbles
Categories Chicken
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Combine Jerk seasoning with brown sugar, garlic, scallions, and hot sauce to make a paste. Rub on both sides of each breast and wrap or cover for at least 30 minutes, but up to two hours.
- Bring water to a boil and cook rice for 10-12 minutes, until tender, but still firm. Drain, and rinse with cool water.
- Transfer to a bowl and stir in pineapple, cilantro, red pepper, peas, and olive oil. Season with 1/2 tsp salt and fresh ground pepper. Cover and chill.
- Heat grill to med-high. Cook chicken until browned on both sides and cooked through, about 4 minutes each side.
- Squeeze half lime over chilled rice, cut chicken into strips, and serve.
- Garnish with more fresh cilantro and lime wedges.
Nutrition Facts : Calories 775, Fat 18.8, SaturatedFat 4.8, Cholesterol 92.8, Sodium 1382.8, Carbohydrate 112.2, Fiber 8.9, Sugar 29, Protein 41.3
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