![]() ![]() Stir in the coconut milk and salt and bring to a gentle simmer.Once the stock is boiling, add in the spring onion, thyme, whole scotch bonnet pepper, garlic, pimento and ginger.While the chicken is marinating, cover the gungo peas with vegetable stock in a large saucepan and bring to a boil over moderately high heat.Cover the chicken with the jerk marinade and l eave to rest in the fridge for at least 2 hours or ideally overnight.In a bowl, mix together the jerk seasoning paste, BBQ sauce, garlic, thyme, salt, black pepper, soy sauce, Worcestershire sauce and olive oil to create the jerk marinade.Leave to rest for 30 minutes to allow the flavour to absorb. Rub each piece of chicken with the dry jerk seasoning, ensuring you get maximum coverage.Drain the water, vinegar and lemon mixture, rinse chicken with cold water and pat dry with paper towel or similar. ![]() ![]() Put the chicken into the bowl and soak for 10 minutes. Add in 2 teaspoons of vinegar and the juice of 1 lemon. Fill a bowl with cold water (enough to cover the chicken). Served alongside rice and peas, this meal is guaranteed to impress even the most seasoned jerk connoisseur.Ĥ-6 chicken breasts or thighs (organic, if possible)Ģ tablespoons Tropical Sun Dry Jerk Seasoningģ tablespoons Tropical Sun Jerk Seasoning PasteĢ tablespoons Tropical Sun Classic BBQ Sauceġ teaspoon Tropical Sun Ground Black Pepperġ tin (400g) Tropical Sun Gungo Peas, drained and rinsedģ cups vegetable stock (dissolve 1.5 Tropical Sun Vegetable Stock Cubes in approx 750ml boiled water and allow to cool)Ĥ whole Tropical Sun Whole Pimento (Allspice) Berriesġ cup Tropical Sun 100% Natural Coconut MilkĢ 1/2 cups Tropical Sun Premium Basmati Rice The key ingredient to the dish is undoubtedly our jerk seasoning paste, which is made by hand to a traditional Jamaican recipe in Central Village, Spanish Town. Sweet, spicy and smoky, Jamaican jerk chicken is one of the world’s most popular dishes for good reason! Traditionally cooked over fires made from the aromatic wood of the Jamaica’s allspice trees, this version of the dish is for those working with an oven and stovetop. Serves: 4 / Prep time: 20 minutes + 2 hours of marinating / Cook time: 1 hour 5 minutes / Difficulty: Medium ![]()
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