Jerk Chicken

Jerk Chicken

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To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. Using latex gloves, rub the marinade over the chicken. Place in a bowl, cover and refrigerate overnight.
To make rice and beans, place beans in a large saucepan. Cover with 1.5 litres water, add black pepper, thyme and garlic, and bring to the boil. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.
Add rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Remove and discard thyme, garlic, chilli and spring onions.
Preheat a barbecue (ideally, a woodfired one for smoky flavour) to high, then adjust to medium and grease the grill. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through.
Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and festival bread, if desired.
Serve with festival bread.


1 tbsp sea salt flakes
2 tsp black pepper
1 onion, chopped
6 spring onions, chopped, plus extra, to serve
2 tbsp thyme leaves
2 tbsp vegetable oil
1½ tbsp ground allspice
2 tsp ground cinnamon
½ tsp ground nutmeg
3 tsp finely grated ginger
2 tsp brown sugar
80 ml (⅓ cup) lime juice
60 ml (¼ cup) cane or rice vinegar
2 scotch bonnet or 3 habanero chillies, seeded, chopped
2 garlic cloves, finely chopped
1.8 kg whole chicken, cleaned, jointed
salt, to taste
lime wedges, to serve
Rice and beans
200 g (1 cup) dried kidney beans, soaked in water overnight, rinsed, drained
1 tsp black pepper
3 sprigs thyme
4 garlic cloves, bruised
300 g (1½ cups) white long-grain rice, rinsed, drained
400 ml can coconut milk
1 scotch bonnet or habanero chilli
3 spring onions
2 tsp salt

Añadido por: Natália Martins
Consultado: 2275 X
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Jerk Chicken