Yesterday, I decided to pull one out and make some Caribbean Jerk.. well the one I went for came out of the freezer and landed hard on my toe, this was the one I was going to JERK!! Thought my toe may have been broken, but a bag of frozen corn later, it is fine, bruised but workable.
When I make jerk I use a Jamaican recipe that I acquired from Jamaican Eats magazine. This time, not so much. I used a sauce from World Harbors, maker of various sauces found in the grocery store. I prepped the chicken, trimming off the excess fat and placed it all together in a ziploc bac and in the fridge for almost 10 hours.
While Steven grilled the chicken, I prepared sweet potato and plantain frites and mango rice.
I love my mango rice. It always turns out well, whether I cook the mango in the rice or add it after (Steven's preferred method). I will post that recipe, because I was lazy with the Jerk and trust me, it showed.
1 c. white rice, jasmine or basmati
2 cups chicken stock
1 tbsp butter
1 shallot, minced
1/8th tsp ground allspice
1 ripe mango, diced
Place butter in sauce pan, melt and saute shallot til translucent, add mango and rice stirring to coat with butter. Add in chicken stock, bring to boil, cover, reduce heat to simmer and allow liquid to cook out of rice. Serve.
or you can cook the rice without the mango and add it fresh to the rice just before serving. I like to do that too, maybe chop up some cilantro and a squeeze of lime too. Really has an island flavor to it.
|jerked chicken, broccoli, sweet potato and plantain frites and mango rice|