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Sylvia

No Caribbean meal is complete without jerk and rice and peas.

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Joined: Dec 14, 2005

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Posted to Thread #10834 at 9:47 pm on May 28, 2008

JAMAICAN JERKED CHICKEN (PORK)

1/2 cup minced green onions
1/4 cup orange juice
1 tbsp. minced gingerroot
OR 1 tsp. powdered ginger
1 tbsp. hot pepper
1 tbsp. lime or lemon juice
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lbs. chicken thighs (legs)

In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken; cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours. (I marinate in a large ziplock bag & turn it every half hour or so.)

Remove chicken from marinade, brush any hot pepper off chicken into the marinade and reserve.

Place chicken on greased grill over med-hot coals or at medium setting, turning occasionally, for 15 min. Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 min. longer or until juices run clear when chicken is pierced. Makes 4 servings. (Iíve been known to bake the chicken in a regular oven. Works well too.)

RICE AND PEAS

1 19 oz can of pigeon peas or red kidney beans (well drained and rinsed)
2 cups boiling salted water
1/3 of a block creamed coconut
1 cup rice
1 small onion, chopped
1 clove garlic, minced
1 rasher of bacon or 1 tbsp. butter
1/4 tsp. dried thyme
1/2 tsp. salt
Pinch freshly ground pepper

* In a pot cook rasher of bacon or melt the butter.
* Saute the onion and garlic.
* Add uncooked rice, thyme, salt and pepper; cook for 1 minute.
* Add drained beans.
* Add 2 cups boiling salted water.
* Add block of creamed coconut.
* Simmer covered for 30 minutes or until rice is tender (about 30 minutes).
* Remove from heat take cover off the pot. Let the rice dry out a little.

I prefer to cook the rice and peas ahead of time, allow it to dry out a bit and then reheat in the microwave just before serving.

GINGER GREEN BEANS

1 lb Green or yellow beans, trimmed
1 tbsp. Sesame oil
1 tsp. Grated gingerroot
1 Clove garlic, minced
1/3 cup Chicken stock
1/4 tsp. Each salt & pepper
1/4 cup Toasted slivered almonds

Remove stem ends from beans; cut in half. In deep skillet, heat oil, ginger and garlic over medium heat for 1 minute or until
fragrant. Add chicken stock, salt and pepper; bring to boil.

Add beans; cover and cook, stirring occasionally, for about 5 minutes or until bright green and tender-crisp. Sprinkle with
almonds. Makes 4 servings.


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