Jerk Seasoned Chicken And Pepper Sauté Recipes

JERK-SEASONED CHICKEN AND PEPPER SAUTé

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and jerk seasoning; cook and stir 5 to 7 minutes or until chicken is no longer pink.
• Add bell pepper and onion stir-fry; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
• Meanwhile, in small bowl, combine orange juice and cornstarch; blend until smooth. Add to mixture in skillet; cook and stir until bubbly and thickened.

JERK CHICKEN

Steps:

• For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens).
• Place onions in a pot with butter over medium heat. Add celery, carrots and peppers.
• Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together-do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot.
• Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water.
• Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours.
• For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side.
• Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together.
• For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
• For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours.
• Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning.
• Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter.
• Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans.
• Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl.

ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE

Steps:

• Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
• Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
• Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
• Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
• Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
• Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

JERK CHICKEN WITH TROPICAL COUSCOUS

Steps:

• Drain mixed fruit, reserving 1/4 cup syrup. Chop fruit., Toss chicken with jerk seasoning. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-5 minutes. Remove from pan, reserving drippings., In same pan, saute peppers and green onions in drippings 2 minutes. Add broth, 1 tablespoon cilantro, lime juice, salt, reserved syrup and chopped fruit; bring to a boil. Stir in couscous; reduce heat to low. Place chicken on top; cook, covered, until liquid is absorbed and chicken is heated through, 3-4 minutes. Sprinkle with remaining cilantro. Serve with lime wedges.

SAUTEED CHICKEN AND RED PEPPERS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
• Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

JAMAICAN JERK CHICKEN AND SEASONING

Steps:

• Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
• Whisk together lime juice and olive oil.
• Rub chicken well with lime/oil mix. Do not marinate.
• Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
• Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
• Prepare grill for direct/indirect grilling.
• Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
• Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
• One quick dance across the direct heat before serving will help crisp it a bit.
• Serve with plenty of napkins.

JERK SEASONING

Steps:

• In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

CHICKEN RED PEPPER SAUTE

Steps:

• In a small resealable plastic bag, combine the cornstarch, 1/4 cup of broth, garlic and lemon-pepper; add chicken. Seal bag and turn to coat. , Heat oil in a nonstick skillet over medium-high heat. Add the chicken mixture and remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add red pepper strips; cook and stir for 6-8 minutes or until chicken is no longer pink. Garnish with onions or chives.