Enjoy this tasty Caribbean meal!!
By Sharon Fox
JERK CHICKEN DINNER
For the chicken and marinade:
2 breasts of chicken, skin on
2 legs of chicken, skin on
2 tbsp. allspice
1 tbsp. dried thyme
1 teaspoon hot paprika
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon red pepper flakes
1 scotch bonnet pepper (or other spicy hot pepper)
1 tablespoon brown sugar
1/2 cup of cilantro (you can substitute 1 teaspoon coriander seed)
juice of 1 lime
splash of orange juice
1 tablespoon olive oil
2 scallions
1 teaspoon soy sauce
pinch of salt and pepper
If you are using allspice berries/seeds and whole cinnamon sticks, grind the spices down with a spice grinder. Then blend all the ingredients together in a blender until smooth (or smooth enough – you’ll have a bit of chunks of garlic and hot pepper). I used the olive oil to make it a wet rub. If you feel like you need more or less, adjust so it’s a thick paste.
Spread this on your chicken (remember to get under the skin if you can!). Wear some plastic gloves… this marinade contains hot pepper. Allow this to marinate for an hour at least, if you have the time. If you can marinate overnight, even better.
Cook your chicken pieces at 400 degrees (or on the grill) for 45 minutes to 1 hour, or until juices run clear. For the last minute, put on the broiler and allow some of the skin to crisp up a bit. Don’t let the marinade burn!
RICE AND PEAS
1 cup white rice
1 can red kidney beans
1 small onion, minced
1 clove garlic
1 scallion, sliced
1 teaspoon garlic powder (optional – I really love garlic)
chicken stock
Saute your onions and garlic over medium heat for a few minutes (keep them a bit crunchy). Add your rice, the garlic powder, scallions and beans. Add the rice and stir all together.
Pour enough chicken stock over your rice that it comes up the width of 2 fingers above the level of the uncooked rice (make the peace sign, put your 2 fingers together, turn your 2 fingers clock wise 90 degrees – that’s how you measure – I’M TELLING YOU – IT WORKS EVERY TIME PERFECTLY). Bring to the boil and allow to cook down until it reaches the level of the rice. When the chicken stock has reached the level of the rice, stir ONCE, turn your heat to low and cover. Cook on low for 20 minutes.
After 20 minutes your rice will be perfect, give it a stir and enjoy.
****Traditionally, Jamaican rice & peas should be made with coconut milk. Just replace the chicken stock with 1 can of coconut milk plus enough water so that the total amount of liquid follows the “2 finger rule” (see above).
TOSTONES (FRIED GREEN PLANTAINS)
2 Green Plantains
vegetable oil
salt
Heat your veggie oil – you want enough to almost cover the plantains.
Peel plantains and cut into slices, about 1 inch thick.
Fry your cut plantains once for about 2-3 minutes. Drain on paper towels.
Smash with a mallet and then fry again for another 1 1/2 to 2 minutes. Drain and season with some salt.
Enjoy this tasty Caribbean meal!!
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle. She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”. Please log on to www.tncp.net or www.elementsofanewday.com for more recipes.
This was printed in the April 6 – April 19, 2014 edition.
