Jamaican Chicken With Pineapple And Rum Recipes

JAMAICAN CHICKEN WITH PINEAPPLE AND RUM

Steps:

• First make the marinade. Place all of the ingredients in a blender and blend until pureed. There should still be a little bit of texture left in the sauce.
• I cut the chicken breasts in half so that they are closer in size to the legs and thighs. Put all the chicken in a large zip lock baggie and pour in the marinade. Massage the chicken to coat everything, and put in the refrigerator for at least an hour, up to overnight.
• Preheat the oven to 400°F.
• Heat a grill pan over high heat and when it is quite hot, remove the chicken pieces from the marinade, shake off the excess liquid, and brown the chicken for a couple of minutes to get a nice caramelization. I did this with the pineapple, too. (You can actually skip this whole step if you are in a hurry)
• Put the leftover marinade in a saucepan and heat to a boil and cook for a couple of minutes to thicken slightly.
• Arrange the chicken and the pineapple on a large baking sheet. I like to cut the pineapple rings in half or in quarters first. Brush liberally with the sauce.
• Bake for about 40 minutes, until the chicken is browned and cooked through. Baste everything with the sauce once or twice during baking to keep it from drying out.
• Serve the chicken right away, garnished with fresh cilantro leaves and more sauce on the side.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced rum.
• Return the pan to the heat, keeping a little distance in case the pot flames up.
• You can flame it on purpose, if you want to look cool.
• Either way, let the alcohol cook away, 1 minute.
• Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.