Jamaican Jerk Chicken, cabbage, rice and beans, and sweet plantains

Jamaican Jerk Chicken

I have to admit, this is currently my favorite meal inspired by a Jamaican restaurant in Santa Cruz we discovered right before we moved.  It is delicious, affordable, and healthy!

Ingredients:

1-2 lbs of organic chicken pieces with skin on (I like drumsticks but thighs or breasts will work also)

Jerk seasoning (If you are feeling ambitious you can make your own, but I found an awesome pre-made seasoning called Walkerswood Traditional Jamiacan Jerk seasoning which is very tasty and makes this recipe WAY easier!)

jamaican_jerk_seasoning_000

Salt to taste

Directions

Line a baking sheet with tin foil for easy clean up, or pour a small amount of vegetable oil in a baking dish.  Rub desired amount of spice on the chicken pieces.  I rub it under and over the skin.  Arrange chicken pieces on the pan, skin side up, cover with plastic wrap and put in fridge to marinate for 2-4 hrs.

Preheat oven to 350 degrees.  Take chicken out of fridge, remove plastic wrap, salt chicken to taste (there is already salt in the rub, so be careful!) and bake for 1 hour 20 minutes or until no longer pink at the bone.  If the skin is not crisp enough you can turn on broil for the last 2-4 minutes.

While chicken is cooking, prepare Jamaican cabbage, rice and beans, and sweet plantains.

Rice and Beans

1 cup organic white or brown rice

organic chicken broth or stock

1 can organic black beans (or red beans)

Directions

Prepare rice according to package directions, replacing water with chicken broth or stock.  When rice is done cooking, open and drain the can of beans, dump it in the rice and put the lid back on, allow to sit for about 5-10 minute and then stir the beans and rice together.  If you want a more authentic taste you can make this a day ahead and reheat in the oven at 350 for 10 minutes.

Sweet Plantains

In order to get sweet plantains, you have to pre- plan your meal and buy the plantains about a week before you plan to use them.  Most plantains you will find in the store are still “green.”  You can prepare them this way, they will just be a more starchy/salty side, then a sweet side.  The green ones are good too, but I prefer the sticky sweet ones!

Ingredients

2-3 plantains (mostly black with a little yellow still showing on the outside)

~1/4 jar of coconut oil

little sea salt

Directions

Put enough coconut oil in a pan to fill it about 1/4 inch once melted, on medium to medium-high heat.

Peel plantains and cut down the middle, then cut in pieces about 2 inches long.

Once oil shimmers in pan, gently place the plantains in the hot oil, try to space them evenly.  After about 5 minutes flip one over to check doneness.   You want a nice golden brown caramelization, once you see that, flip them all over and allow the other side to cook for an equal amount of time.  When both sides are golden brown remove from pan to a plate with a paper towel to soak up excess oil.  Sprinkle with a touch of sea salt to bring out the sweetness.

Jamaican Cabbage

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