Jerk Chicken With Pasta And Peas Recipes

JERK CHICKEN AND PASTA

Steps:

• Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
• Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
• Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
• Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

JERK CHICKEN WITH RICE & PEAS

Steps:

• To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
• Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
• Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
• If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
• To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
• While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
• Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
• Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

CHICKEN AND PEAS WITH PASTA

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.

JERK CHICKEN RASTA PASTA

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

RASTA PASTA WITH JERK CHICKEN

Steps:

• Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
• Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
• Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
• As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
• Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
• Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
• Top with the jerk chicken, and garnish with green onions. Serve hot.

CREAMY JERK PASTA WITH CHICKEN AND PEAS

Steps:

• Cook the pasta in lots of salted water.
• While the pasta is cooking, make the sauce:.
• Heat 1 Tbsp oil in a large skillet over med-high heat.
• Sprinkle the chicken cubes with salt and pepper, then saute them in the oil until browned on the outside. Take the pan off the heat and remove the chicken. Don't worry if it is not cooked all the way through.
• Add 1 Tbsp to the pan and turn the heat to med-low.
• Add the garlic and cook for 30 sec -- do not allow it to brown.
• Add the chicken broth, the cream cheese, the cream and the jerk sauce. Simmer for about 5 minutes, until the cream cheese melts and the sauce thickens slightly. Taste, and add more jerk sauce if you want more spice.
• Add the chicken, and simmer for 1 more minute, until all chicken is cooked through.
• Add spinach and frozen peas, and cook for 30 seconds to 1 minute, until peas are warm.
• By now the pasta should be cooked. Do not drain the pasta. Rather, use tongs to remove it from the water and put it, still dripping, into the sauce. (The drips of pasta water are starchy and help thicken the sauce.).
• Turn off the heat under the sauce.
• Toss, adding salt and pepper to taste. If using parmesan, add it now, and toss.
• Serve!