JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 375 degrees F.
- For the chicken: put the butter, soy sauce, allspice, peppercorns, cinnamon, nutmeg, scallions, thyme, garlic, lime zest and juice, chile and ginger in a food processor and pulse, stopping to scrape down the sides as necessary with a rubber spatula, until a paste forms.
- Arrange the chicken pieces on a baking sheet, rub with the marinade and generously sprinkle with salt. Let marinate for 20 to 30 minutes at room temperature.
- Heat a cast-iron grill pan over medium-high heat and brush lightly with canola oil.
- Place the chicken skin-side down on the grill pan. Reserve any leftover marinade on the baking sheet to use later. Cook until slightly charred and marked, flipping halfway through, 5 to 8 minutes total (the chicken will not be fully cooked, it will finish cooking in the oven).
- Set a wire rack on a rimmed baking sheet and spray with nonstick cooking spray. Arrange the chicken skin-side up on the rack, leaving ample space between each piece. Top the chicken with the reserved marinade from the baking sheet and bake until the internal temperature reaches 165 degrees F, 15 to 20 minutes.
- For the rice: Put the rice in a large bowl, cover with 4 cups cold water and soak for 30 minutes. Strain well, reserving the soaking liquid.
- Heat a medium skillet over medium. Add the butter and onions and cook until they are translucent but not brown, 3 to 5 minutes. Stir in the cumin seeds, cayenne and cinnamon stick and toast for about 1 minute. Add the drained rice and stir gently until lightly toasted, about 1 minute. Add the reserved soaking water and gently stir. Bring to a boil, then reduce to a gentle simmer. Simmer, uncovered, until the water has been absorbed, about 10 minutes. Cover the pan and turn off the heat. Let rest for about 10 minutes, then season with salt and fluff with a fork. Remove the cinnamon stick.
- For the green beans: fill a large bowl with ice water and set a colander inside the ice bath. Fill a medium pot with water and bring to a boil. Add a generous handful of salt. (The water should taste like sea water.) Add the green beans and cook until bright green and crisp-tender, 2 minutes. Remove with a slotted spoon to the colander ice bath.
- When ready to serve, melt the butter in a large skillet over medium heat and toss in the beans to warm them gently. Top with the lemon juice and a sprinkle of salt.
- For the honey glaze: Simmer the honey in a medium saucepan over medium heat until it foams and turns golden brown, 3 to 5 minutes. Remove from the heat, add the vinegar and return the pan to the stove. Simmer 2 to 3 minutes more to allow the vinegar and honey to cook together. Season with salt and set aside.
- Place a large spoonful of rice on each plate and arrange the chicken and green beans around each portion. Drizzle the chicken with the honey glaze.
JERK-STYLE CHICKEN PILAF
Make this jerk-style chicken pilaf for an easy midweek meal. It takes 30 minutes from prep to plate, so makes a speedy, as well as healthy, supper
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large flameproof casserole dish over a medium-high heat. Add the onion and a pinch of salt and fry for 5-6 mins. Add the chicken and fry for 7-8 mins more. Stir in the jerk seasoning, chilli, if using, and garlic, and cook for 1 min.
- Stir in the rice, beans and lime zest and juice. Cook until heated through. Scatter over the spring onions, coriander and serve with the extra lime wedges.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 22 grams protein, Sodium 0.8 milligram of sodium
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
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
JERK CHICKEN PIZZA
This is another recipe that my boyfriend and I made up. We decided that the normal combo pizza was getting boring so we spiced it up - A LOT. This recipe may not be for the weak at heart. It has some great ingredients such as German salami, portobello mushrooms, and jerk sauce.
Provided by AMIEEWILSON
Categories Caribbean Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
- Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
- Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 29.6 g, Cholesterol 52.9 mg, Fat 16.7 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 6.4 g, Sodium 1012 mg, Sugar 2.8 g
More about "jerk style chicken pilaf recipes"
RECIPE FOR GREEK STYLE CHICKEN PILAF
From greekboston.com
Estimated Reading Time 1 min
JERK CHICKEN WITH RICE AND PEAS PILAF RECIPE
From archanaskitchen.com
4.8/5 (698)Servings 2Cuisine CaribbeanTotal Time 1 hr 5 mins
JERK CHICKEN SALAD WITH GRILLED PINEAPPLE: TRY THE RECIPE
From foxnews.com
SIMPLE & DELICIOUS CHICKEN PILAF - QUIRKY COOKING
From quirkycooking.com.au
JERK-STYLE CHICKEN WITH SPICED BASMATI RICE PILAF AND GREEN BEANS
From pinterest.ca
JERK CHICKEN RECIPES - JAMAICAN STYLE SLOW COOK CHICKEN - GRILLED ...
From top40recipes.com
HOW TO MAKE GRILLED JERK-STYLE CHICKEN WITH ANNE BURRELL - YOUTUBE
From youtube.com
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS | RECIPE ...
From pinterest.com.au
RECIPE: JERK-STYLE CHICKEN PILAF STEP BY STEP RECIPE WITH PHOTOS ON ...
From topfood.club
CARIBBEAN JERK CHICKEN WITH WHITE RICE AND PEAS PILAF
From spoonforkandfood.com
JERK-STYLE CHICKEN PILAF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
JERK-STYLE CHICKEN PILAF | CHICKEN PILAF, BBC GOOD FOOD RECIPES ...
From pinterest.co.uk
JERK CHICKEN RECIPE - TODAY
From today.com
LEFTOVER JERK CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
REAL JAMAICAN JERK CHICKEN RECIPE | MYJAMAICANRECIPES.COM
From myjamaicanrecipes.com
JAMAICAN JERK CHICKEN RECIPE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
JERK-STYLE CHICKEN PILAF | RECIPE | CHICKEN PILAF, BBC GOOD FOOD ...
From pinterest.co.uk
EASY JERK CHICKEN THIGHS + {VIDEO} - STAY SNATCHED
From staysnatched.com
BEST JERK CHICKEN RECIPE - HOW TO MAKE AUTHENTIC CARIBBEAN
From delish.com
DAD'S JERK CHICKEN MARINADE WITH RICE AND PEAS - WHAT DAD COOKED
From whatdadcooked.com
JAMAICAN JERK CHICKEN DRUMSTICKS WITH CARIBBEAN RICE WITH PEAS …
From recipetineats.com
JERK-STYLE CHICKEN RECIPE | MYRECIPES
From myrecipes.com
RECIPE FOR GREEK STYLE CHICKEN PILAF FROM EPIRUS
From greekboston.com
CHICKEN RICE PILAF - JO COOKS
From jocooks.com
JERK CHICKEN POUTINE - THE SEASONED SKILLET
From seasonedskilletblog.com
JERK CHICKEN RECIPE {OVEN OR GRILL METHOD} - COOKING CLASSY
From cookingclassy.com
JERK CHICKEN WITH RICE AND PEAS PILAF RECIPE
From pinterest.com
EASY JERK CHICKEN RECIPE (BEST MARINADE)
From easychickenrecipes.com
12 BEST JERK CHICKEN RECIPES - DELISH
From delish.com
JERK-STYLE CHICKEN PILAF - COOKER APP
From cookerapp.com
JAMAICAN JERK CHICKEN - THE DARING GOURMET
From daringgourmet.com
CHICKEN PILAF - A SUPER TASTY ONE POT FEAST FROM COOK EAT WORLD
From cookeatworld.com
JERK CHICKEN RECIPE | ATOPRECIPE
From atoprecipe.com
JERK CHICKEN WITH JAMAICAN RICE AND PEAS RECIPE - KITCHN
From thekitchn.com
AUTHENTIC JAMAICAN JERK SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS | RECIPE ...
From pinterest.ca
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
From punchfork.com
JERK CHICKEN WITH RICE AND PEAS PILAF RECIPE
From pinterest.com
BEST JERK RECIPES | OLIVEMAGAZINE
From olivemagazine.com
JERK-STYLE CHICKEN PILAF | RECIPE IN 2021 | CHICKEN PILAF, BBC GOOD ...
From pinterest.com.au
RICE PILAF WITH CHICKEN BREAST - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
WHAT TO SERVE WITH JERK CHICKEN - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love