Jerk Chicken Recipe from Martha Stewart Living
Bring something that will wow the crowd!
Dinner party, potluck, tennis match, block party, grill out...every time I have a get together I stress out. What should I make? So many of the cooks in my circles are excellent cooks. Some times I don't try to "compete" but every once in a while I have the extra time and energy to do something special. For many people, special dishes can require an immense amount of work and/or are insanely fattening. This dish is neither!
This jerk chicken recipe is easy and full of flavor. It is fresh tasting, colorful, and tastes best served at room temperature, making it a perfect dish for a pot luck or dinner party.
Follow my directions and you'll be the next talk of the party!
- 3 boneless, skinless chicken breasts
- 2 cups (uncooked) rice, basmati or jasmine
- small can pineapple tidbits
- cilantro, red bell pepper, chopped
- 1 teaspoon salt
- 1 1/4 pepper
- 2 teaspoons thyme
- 2 teaspons cumin, ground
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon nutmet
- 1/2 teaspoon allspice
- 1/4 cup brown sugar, light
- Measure out the 2 cups of rice into a wire mesh strainer and rinse until the water runs clear. Cook as desired. I choose to use a rice cooker.
- Place salt, spices, and brown sugar into a large plastic bag and set aside. Mix in the bag. Cut up chicken into bite sized pieces and place into plastic bag to coat evenly.
- Place enough oil in a skillet or pan to measure approximately 1/4-1/2 inch. Make sure you have a lid for the pan. When heated, placed seasoned chicken into pan and cover. The cover is to prevent splatter as well as ensure the chicken cooks thoroughly. The seasoning is dark and makes it difficult to see if the chicken is completely cooked. The cover helps it cook evenly. Drain on paper towels when done.
- As soon as the rice is done, remove from the pot and spread out onto a dish so it can cool. Chop red pepper and cilantro and mix into the cooled rice. Drain the pineapple and mix in as well. When the chicken has soaked off excess oil, place into rice mixture. Enjoy!
Warning: This dish is so fragrant! The delightful smells will fill your house and might cause you to sample some of the chicken before it makes its way to the plate for your guests. My suggestion is to cut up a little extra chicken so you can nibble guilt-free.
One more word of advice is to have a link to this blog handy because people are going to be asking you for the recipe. Don't say I didn't warn you.
Can't wait to hear from you.
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