Jamaican Paradise Recipes

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JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 6

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

Steps:

  • Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
  • Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
  • Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
  • Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

JAMAICAN CURRY CHICKEN RECIPE



Jamaican Curry Chicken Recipe image

This curry chicken coming from Jamaica is spicy, hearty, and comforting. A perfect Caribbean dinner!

Provided by CookingTheGlobe

Time 55m

Number Of Ingredients 12

8 sprigs thyme (, leaves only)
1 onion (, roughly chopped)
1 bunch scallions (, roughly chopped)
1/4 cup chopped garlic
1/2 scotch bonnet pepper ((optional))
4 lb (1,8kg) chicken drumsticks (, skin on)
1 tablespoon ground cumin
5 tablespoons Curry powder
3 tablespoons vegetable oil
1 lb (450g) potatoes (, diced)
salt and pepper (, to taste)
1 quart (liter) chicken stock or water

Steps:

  • In a food processor, combine the thyme, onion, scallions, garlic, and scotch bonnet pepper, if using. Process until smooth. Add some vegetable oil during the process, if needed. Rub the chicken with the marinade and let sit for about an hour. The more the better.
  • Heat a large pan or pot and add the curry and cumin. Toast for a minute, then add the vegetable oil. Now add the chicken with all the marinade and toss to cover in the curry and cumin. Add the diced potatoes. Season with salt and pepper. Add the chicken stock or water.
  • Cover and bring to a boil. Reduce the heat and simmer for 25 minutes. Uncover and add more stock or water if the chicken is sticking to the bottom of the pan. Now cook uncovered for 20 minutes more until the liquid has somewhat thickened. Enjoy!

Nutrition Facts : Calories 654 kcal, ServingSize 1 serving

CHILI'S JAMAICAN PARADISE



Chili's Jamaican Paradise image

Make and share this Chili's Jamaican Paradise recipe from Food.com.

Provided by Jens Kitchen

Categories     Beverages

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces Malibu rum
1/2 ounce Cuervo tequila, gold
1/2 ounce Midori melon liqueur
1/2 ounce blue curacao
3 ounces sour mix

Steps:

  • Combine all ingredients in glass with ice.
  • Enjoy!

Nutrition Facts : Calories 98.2, Sodium 0.4

JAMAICAN PARADISE



Jamaican Paradise image

Make and share this Jamaican Paradise recipe from Food.com.

Provided by PalatablePastime

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

1 1/2 ounces Malibu rum
1/2 ounce cuervo gold tequila
1/2 ounce Midori melon liqueur
1/2 ounce blue curacao
3 ounces sour mix

Steps:

  • Pour over ice and stir.

Nutrition Facts : Calories 98.2, Sodium 0.4

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