Jamaican Jerk Chicken

This quick and easy chicken marinade goes well with either Black Beans and Rice or Jamaican Rice and Peas. It's best to let the meat marinate overnight, but an hour or two will do if you don't have the time. You can cut back on the spice by only using a single pepper.

Prep Time: 15 mins.
Cooking Time: 1 hr.
Servings: 4-6


Ingredients:

1/2 cup white vinegar
2 Tbsp rum
2 Scotch bonnet peppers (or habaneros)
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 tsp salt
2 tsp black pepper
4 tsp allspice
4 tsp cinnamon
4 tsp nutmeg
4 tsp ginger
1 tsp coriander
2 tsp molasses

1 (5 or 6 pound) whole chicken, quartered
1/2 cup lime juice

Directions:

Put all of the ingredients (except the chicken) in a blender and blend until liquified.

Pour the marinade over the quartered chicken and refrigerate overnight.

Grill the chicken for approximately one hour at 300-400 °F or until the internal temperature reaches approximately 175 °F.

Curried Jamaican Chicken with Rice and Peas

This is a spicy Caribbean meal that can be served as is below or with plantains. The level of red pepper can be adjusted based on preference.

Prep. Time: 15 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Ingredients:

Curry Powder
5 tsp ground turmeric

4 tsp coriander

1/2 tsp cayenne

1 tsp  ginger

1 tsp nutmeg

1 tsp  allspice

3 tsp fenugreek

2 tsp cumin

2 tsp black pepper

2 tsp aniseed

2 tsp yellow mustard seeds

3/4 tsp cloves

Curried Chicken and Potatoes

1 + 1/2 lbs chicken

6 Tbsp Curry Powder (see above)

2 potatoes

1 + 1/2 Tbsp Vegetable Oil

2 cups water

1 chopped onion

3 chopped green onions

5 sprigs thyme

4 cloves garlic, minced

2 tsp salt

Rice and Peas

1 + 1/2 cups long grain white rice
3/4 cup dried pigeon or kidney beans
2 cloves garlic, minced
1 jalapeno pepper, opened with a slice lengthwise
3 chopped green onions
14.5 oz. coconut milk
1 tsp salt
1 tsp black pepper


Directions:

Rice and Peas
Bring 4 cups water to a boil and add the dried beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

Drain the water

Add the rice, garlic, jalapeno, green onions, coconut milk, salt and pepper

Bring to a boil

Reduce heat and simmer 30 mins.


Curried Chicken and Potatoes
Chop the chicken into bite size pieces

Put the chicken, curry powder, vegetable oil, onions, garlic, thyme and salt into a large pot and coat the chicken

Chop the potatoes into bite size pieces

Fry the chicken for 10-15 mins.

Add in the potatoes and water, cover and cook for 1 hr.

Spicy Lime Shrimp, Tostones and Moros y Cristianos

We made this meal a few days ago to have kind of a Caribbean night. The three dishes worked really well together. Although the cooking time was kind of long, most of that time was just waiting for the beans to cook, so it wasn't exactly very involved. The moros y cristianos has Cuban influences and has become one of my favorite recipes for rice. The method of making tostones is more of a Puerto Rican recipe.

Prep. Time: 45 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8


Spicy Lime Shrimp

Ingredients

1 lb. Shrimp
1 Clove Minced Garlic
1/2 tsp Red Pepper Flakes
1 Lime
1 tsp Kosher Salt
1 Tbsp Olive Oil


Directions

Heat the olive oil and Red Pepper Flakes for 5 mins. on high heat.

Add the minced garlic and cook for two minutes longer.

Add the Shrimp and squeeze juice from half the lime over them while they're cooking.

Cook for 10-15 minutes until the shrimp become pink.

Squeeze the juice from the second half of the lime over the shrimp and season with Kosher salt..


Tostones

Ingredients

3 Large Green Plantains
1 Cup Vegetable Oil
1/2 tsp Salt


Directions

Peel the plantains and cut them into 2 inch slices

Fill a large skillet with the oil and heat on high for 5-10 mins.

Turn the heat to medium and fry the plantains for 3-5 mins.

Remove the plantains and dry with paper towels.

Using a spatula, smash them down to about half their original thickness.

Place the smashed plantains back into the oil on high heat and fry until golden brown.

Remove, dry and sprinkle with salt.


Moros y Cristianos

Ingredients

3/4 cup Dried Black Beans
2 Tbsp Olive Oil
1 Chopped Onion
1 Chopped Green Pepper
2 Cloves Garlic
1+1/2 tsp Cumin
1/2 tsp Oregano
1 Bay Leaf
4 tsp White Wine Vinegar
1 Tbsp Tomato Paste
1 tsp Salt
1/4 tsp Black Pepper
3 + 1/2 Cups Chicken or Vegetable Stock
1+1/2 Cups Long Grain White Rice


Directions

Bring 4 cups water to a boil and add the black beans.

Remove from heat and let stand for one hour.

Drain and rinse the beans. Add more water and cook for 45 mins.

In a large pot, saute the onion and green pepper in the olive oil for 5-10 mins. Add the garlic, tomato paste, black beans, oregano, cumin, bay leaf, vinegar, stock and rice.

Bring to a boil.

Reduce to a simmer and cook for 30 mins.

Remove from heat, add salt and pepper and drizzle with olive oil.