Jamaican Jerk Chikn
Jamaican Jerk Chikn is just as messy and aromatic as it looks in this picture. Now, don't get it twisted - it is SUPPOSED to be spicy, but it depends on how spicy you want it to be. That's why I give you options. This version is with NO Scotch Bonnet Peppers because I was going to offer it up for Potluck and did not want to hurt anybody, so I used the Cayenne. But if you like that heat, turn on the heat! Serve with Rice and Peas and Coco Bread. To get directly to the recipe, just scroll down to the bottom of the page.
Servings: 4
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Equipment Needed: Food Processor, Knife, Skillet, Measuring Utensils
Ingredients:
Tofu
1 pound Extra Firm Tofu, wrapped in clean dish cloth and place on a heavy plate for 5 minutes to remove moisture, than dried in oven on a sprayed/oiled cookie sheet at 350 degrees for 30 minutes 1 hour
Jerk Sauce
½ medium Onion, coarsely chopped
1 Tablespoon Fresh or Dry Thyme
2 Tablespoons fresh Ginger, chopped
8 Garlic cloves, chopped
1 Tablespoon Coriander Powder
1 teaspoon ground Allspice
1 Tablespoon White Pepper
½ Tablespoon ground Cardamom
2 Tablespoons Brown Sugar
2 Tablespoons Honey
2 Tablespoons Soy Sauce OR Coconut Aminos
2 Tablespoon Olive Oil
Juice of 2 limes
Zest of 1 lime
3 Tablespoons Maple Syrup
½ teaspoon Cayenne OR 1 or more Scotch Bonnet Pepper adjust to taste
Rice & Peas (8 servings)
½ medium Onion, chopped
1 teaspoon Fresh or Dry Thyme
4 Garlic Cloves, Chopped
1/2 teaspoon Allspice
1 teaspoon Pink Himalayan Salt OR Sea Salt
1 teaspoon Ginger, chopped
1 Can Kidney Beans (save the liquid), drained
1 Can Coconut Milk
2 Cups Long Grain Rice (Brown) or Basmati Rice
2 Tablespoons Olive Oil
1 Cup Liquid/Water/Vegetable Broth
* Wash Rice until Water is clear. Drain the liquid from the can of Kidney Beans into a measuring cup and add the can of Coconut Milk and enough water to make four cups of liquid and set aside. Heat the Pot with Oil and add the Onions until translucent. Add the Garlic, Thyme, Allspice, Ginger, Salt, saute 1 minute. Add to the pot the Rice and Coconut Milk mixture, and bring to a boil. Reduce heat and add the Kidney Beans on Medium-Low heat and cover lid tightly for 1 hour or until all moisture is removed.
Directions:
1. Mix Jerk Sauce Mixture in food processor and blend well.
2. Dry out Extra Firm Tofu in oven on a sprayed Cookie Sheet for 30 minutes - 1 hour. Add dried Tofu to Jerk Sauce and coat Tofu well. Allow the Mixture to marinate for 10-15 minutes.
3. Pour the Tofu and Jerk Sauce into a hot skillet on Medium-High Heat, stirring constantly. Cook for 5 minutes.
4. Serve with Rice & Peas with Coconut Bread. Eat & Enjoy!
Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Equipment Needed: Food Processor, Knife, Skillet, Measuring Utensils
Ingredients:
Tofu
1 pound Extra Firm Tofu, wrapped in clean dish cloth and pressed on a heavy plate for 1 minute to remove moisture
Jerk Sauce
½ medium Onion, coarsely chopped
1 Tablespoon Fresh or Dry Thyme
2 Tablespoons fresh Ginger, chopped
8 Garlic cloves, chopped
1 Tablespoon Coriander Powder
1 teaspoon ground Allspice
1 Tablespoon White Pepper
½ Tablespoon ground Cardamom
2 Tablespoons Brown Sugar
2 Tablespoons Honey
2 Tablespoons Soy Sauce OR Coconut Aminos
2 Tablespoon Olive Oil
Juice of 2 limes
Zest of 1 lime
3 Tablespoons Maple Syrup
½ teaspoon Cayenne OR 1 or more Scotch Bonnet Pepper adjust to taste
Rice & Peas (8 servings)
½ medium Onion, chopped
1 teaspoon Fresh or Dry Thyme
4 Garlic Cloves, Chopped
1/2 teaspoon Allspice
1 teaspoon Pink Himalayan Salt OR Sea Salt
1 teaspoon Ginger, chopped
1 Can Kidney Beans (save the liquid), drained
1 Can Coconut Milk
2 Cups Long Grain Rice (Brown) or Basmati Rice
2 Tablespoons Olive Oil
1 Cup Liquid/Water/Vegetable Broth
* Wash Rice until Water is clear. Drain the liquid from the can of Kidney Beans into a measuring cup and add the can of Coconut Milk and enough water to make four cups of liquid and set aside. Heat the Pot with Oil and add the Onions until translucent. Add the Garlic, Thyme, Allspice, Ginger, Salt, saute 1 minute. Add to the pot the Rice and Coconut Milk mixture, and bring to a boil. Reduce heat and add the Kidney Beans on Medium-Low heat and cover lid tightly for 1 hour or until all moisture is removed.
Directions:
1. Mix Jerk Sauce Mixture in food processor and blend well.
2. Dry out Extra Firm Tofu in oven on a sprayed Cookie Sheet for 1 hour. Add dried Tofu to Jerk Sauce and coat Tofu well. Allow the Mixture to marinate for 10-15 minutes.
3. Pour the Tofu and Jerk Sauce into a hot skillet on Medium-High Heat, stirring constantly. Cook for 5 minutes.
4. Serve with Rice & Peas & Coconut Bread. Eat & Enjoy!
