Jerk Chicken

,but make it fancy!

Jerk Chicken with Rice Pilaf, Roasted Vegetables and Sweet and Sour Pineapple Sauce

Here is one of the many Jamaican staples that you would tend to find in many Caribbean households. Less of a spice, and more of a nostalgic feeling to those who grew up with smell piercing through the walls of their homes. Jerk seasoning is a mixture of spices that are commonly found in Caribbean cuisine. It can be both a dry and wet rub.

This particular dish was an assignment in one of the bachelor level cooking classes at school. It was to recreate a favorite childhood dish, while making it appealing as if it were to be served in a formal restaurant setting. With so many dishes that I could choose from, this recipe made it possible to become flexible with other components added to this dish. It also reminded me of times when my grandmother or my mother would make it. Along with the Jerk chicken, I served rice pilaf, roasted yellow squash and zucchini with a sweet and sour pineapple sauce to balance the heat of the Jerk rub. Everything came out pretty good. One thing that I would definitely fix is the size of my roasted vegetables. Because they were cut in a small dice, they over cooked and proceeded to shrink. I recommend cutting them in larger pieces to help maintain their structure.

Plate Components:

• Jerk Chicken

• Rice Pilaf

• Roasted Zucchini and Yellow Squash

• Sweet and Sour Pineapple Sauce

Ingredients:

Jerk Chicken Rub

• 1 ea Yellow Onion

• 3 ea Scallions

• 4 oz Ginger

• 2 ea Scotch Bonnet

• 2 oz Lime Juice

• 4 oz Brown Sugar

• 2 ea Thyme Sprig

• 1 Tbsp Allspice

• 1 Tbsp Cinnamon

• 1 tsp Nutmeg

Pineapple Sweet and Sour Sauce

• ¼ cup Carrot, Medium Dice

• ¼ cup Canned Tomato, Medium Dice

• ½ cup Yellow Onion, Medium Dice

• 4 oz Ginger, Minced

• ⅔ cup Sugar

• 3 oz White Wine Vinegar

• 1 cup Water

• ½ cup Pineapple, Sliced

• 2 Tbsp. Cornstarch

Roasted Veg

• 1 ea Yellow Squash, cut as desired

• 1 ea Zucchini, cut as desired

• 1 tbsp Olive Oil

Rice Pilaf

• 2 Cups Basmati Rice

• 3 Tbsp. Butter/Vegetable Oil

• ¾ oz. Onion, Minced

• 2 1/2 Cups Chicken Stock, Hot

• 1 ea Bay Leaf

• 2 da Sprigs Thyme

Method:

Jerk Chicken:

1. Preheat Oven to 400F.

2. Begin to chop Onion, Scallions, Garlic,Ginger, and Scotch Bonnet (recommended to use gloves).

3. Then place all ingredients in the food processor.

4. Mix ingredients into coarse texture.

5. Rub on chicken and let it sit for five minutes. It’s also possible to stop at this step and refrigerate overnight.

6. Bake in a 400F oven for 30-35 minutes.
   

Sweet and Sour Sauce:

1. Begin to combine, water, vinegar, sugar, and tomato. Bring to a boil.

2. Add ginger and carrot, cook for 5 min.

3. Dissolve cornstarch in water until the sauce is thick.

4. Taste and adjust seasoning.

5. Add pineapple when ready to serve.

Roasted Vegetable:

1. Peel and cut vegetables as desired.

2. Combine vegetables in a bowl with salt, pepper and olive oil.

3. Roast on sheet tray at 350 for 30 min.

Rice Pilaf:

1. Preheat oven to 350 F.

2. Rinse rice until water runs clear.

3. Heat butter in a pot over medium heat. Add onions and cook until translucent. Stir frequently (5-6 min).

4. Add rice and sauté over medium heat until rice is coated in the butter and heated thoroughly.

5. Add hot stock and bring to a simmer, constantly stirring to prevent rice from sticking.

6. Add the bay leaf, thyme, salt and pepper. Cover the pot and place it in the oven. You can leave it on the stove on the stove top over low heat. Cook the grains until tender, (16-20 min).

7. Allow rice to rest for 5 minutes. Remove bay leaf and thyme. Fluff with fork and serve.

Plating Instructions:

1. Scoop a cup of rice pilaf on to plate and Place a large spoonful of vegetables next to it.

2. Pour some pineapple sauce next to rice and vegetables.

3. Place two pieces of the chicken in the sauce upright on the rice.

4. Garnish with parsley.