Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, jamaican jerk chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery Jamaican Jerk Chicken. this link is to an external site that may or may not meet accessibility. The best Jamaican Jerk Chicken including oven and grilling instructions! It's incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade.
Jamaican Jerk Chicken is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Jamaican Jerk Chicken is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Jamaican Jerk Chicken:
- Take 4 chicken legs
- Make ready 1 tin light coconut milk
- Make ready 1 lime
- Take 1 tbsp jerk spice
- Prepare 1/2 Tbsp vegetable oil
- Take 4 spring onions chopped
- Make ready 1 cup basmati rice
- Get 1/2 can kidney beans
- Prepare 1/2 cup frozen garden peas
- Take 2 naan bread
- Prepare Mango chutney
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Some historians believe it was originally developed by Maroons. Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
Steps to make Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and. Here's a fun bit of jerk history: the word jerk refers to a way of cooking that's popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste.
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