Friday, February 25, 2011

Caribbean Jerk Chicken with Coconut Rice

Jerk Chicken

You all know me, you know that I love to try new things and hopefully come up with a recipe that I can share with you. This is a recipe that I am pretty happy with. The flavors are deep and rich and the rice is soft and delicious and does a fantastic job of complementing the chicken. I hope you all like it and thanks for looking.

Kitchen Notes
* Based loosely off this recipe.
* If you aren't a fan of spicey food, they I would suggest using a jalapeno or crushed red pepper flakes in lue of the habenero.
* It's best to start the rice when you preheat the grill.
* Makes 4 servings

- 1 bunch green onions
- 2 cloves garlic, peeled
- 1 habenero, stem removed
- 1/2 onion, skin removed and roughly chopped
- 2 tablespoons sugar
- 1 teaspoon dried thyme
- 1 tablespoon ground allspice
- 1 tablespoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/4 cup white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 blood orange, juiced
- 2 tablespoons vegetable oil
- 1/2 teaspoon freshly ground pepper
- 4 bone in, skin on chicken breasts

The Process
1. Combine all the ingredients other than the chicken in a blender or food processor and blend until smooth. Put the chicken in a plastic bag with the pureed mixture and toss well to make sure the chicken is completely covered. Place in fridge over night.
2. Heat a grill to medium high heat (about 400 degrees). Remove the chicken from the marinade then cook skin side down for 5 minutes or until the skin has a nice crust on it. Then cook the other side of the chicken for 5 minutes as well or until it has some nice grill marks on it.
3. Put the chicken on a rack above the grill or on a non heated side of the grill and let cook for an additional 10 minutes. This is important because if you leave it over the heat for that long it will burn.
4. Remove from heat and let rest for 5 minutes. Serve with coconut rise and fresh lime wedges.
5. Enjoy!

** Coconut Rice **

- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1 cup white rice (I used jasmine)
- 1/4 cup white wine
- 1 cup chicken stock
- 3/4 cup coconut milk (about half a can)
- 1 can black beans, drained
- kosher salt and freshly ground black pepper

The Process
1. Heat the olive oil in a pot over medium high heat. Add the garlic and pepper flakes and cook for one minute.
2. Add the rice and toast until you start to notice it turning color stirring often. Add the white wine and deglaze the pan.
3. Stir in the chicken stock and coconut milk and bring to a boil. Reduce heat to low and cook covered for about 20 minutes or until the rice is done. Turn off heat.
4. Stir in beans then season with salt and pepper.
5. Enjoy!

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