Jamaican Jerk Chicken with Coconut Rice and Avocado Garnish
From cleofis_randolph_the_patriarche 16 years ago
- 30 minutes to make
- Serves 4
This recipe is a very spicy one! The habaneros and the spices involved give the chicken a spicy and flavorful experience. I recommend You try this recipe. I made mine in the oven and broiler but you can also grill it. Read more THe coconut rice is a special treat too. See less
Ingredients
- 4 fresh scotch bonnet peppers or habanero peppers shopping list
- 2 scallions, coarsely chopped shopping list
- 1 shallots, quartered shopping list
- 2 cloves garlic, smashed shopping list
- 1 inch fresh ginger, peeled and chopped shopping list
- 1 tablespoons fresh thyme leaves shopping list
- 1 teaspoons ground allspice shopping list
- 1 1/2 teaspoons black pepper shopping list
- 1 1/2 teaspoons salt shopping list
- 1 teaspoon ground cinnamon shopping list
- 1/2 teaspoon freshly grated nutmeg shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/4 cup vegetable oil or olive oil shopping list
- 5 whole chicken legs, thighs and drumsticks separated shopping list
- coconut Rice: shopping list
- 1 can coconut milk shopping list
- 1 1/2 cups long grain rice shopping list
- 2 tablespoons olive or vegetable oil shopping list
- 1 tablespoon salt shopping list
- 1 scallion (coarsely chopped) shopping list
- avocado to Garnish shopping list
How to make it
- Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
- Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
- Blend chiles with remaining ingredients except chicken in a food processor or mortar and pestle until a paste forms.
- Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
- Marinate, covered and chilled, at least 2 hours or up to 1 day (the longer the better!)
- f you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
- Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.
- Coconut Rice:
- Pour oil in medium sauce pan let heat for a few seconds and pour in rice.
- Cook rice in oil until it catches a golden color. Add scallions and coconut milk.
- Let boil and reduce heat to a simmer.
- Once all coconut milk is absorbed and rice is tender it's done!
- Garnish with slices of avocado and ENJOY!
The Cook
cleofis_randolph_the_patriarche
Oklahoma City By Way Of The Central Coast Of California, OK
jenniferbyrdezThe Groups
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" It was excellent "