Wednesday, July 28, 2021

Eat like you’re in the Caribbean!

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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I don’t know about you but I find myself dreaming about different places around the world. You know, those places that don’t include the four walls of our homes? One that I think is worth daydreaming about is the Caribbean and while we can’t physically go there in the current travel restrictions, we can try to replicate the cuisine here at home.

Eat like you're in the Caribbean!

One-Pot Caribbean Jerk Chicken and Rice

https://www.africanbites.com/one-pot-caribbean-jerk-chicken-rice/#wprm-recipe-container-564486

You can’t make Caribbean food without some kind of Jerk spiced chicken. This one is flavorful and easy to cook as well as easy to clean up with it using only one pot.

Eat like you're in the Caribbean!
Ingredients

Jerk Chicken Thighs

  • 2 1/2 -3 pound chicken thighs (about 5-6)
  • 1 1/2 – teaspoon salt
  • ½- teaspoon chicken bouillon powder (optional)
  • 1-2 Tablespoons Jerk Seasoning (Homemade here)

One-Pot Jerk Chicken and Rice

  • 4 Tablespoons canola oil
  • ½ medium onion, diced
  • 1 sprig fresh thyme or 1 teaspoon dried thyme
  • 2- garlic clove, minced
  • 2 small bay leaves
  • 2 cups uncooked long-grain rice
  • 13.5 oz . can (1¾ cups) coconut milk
  • 15.5 oz . can red kidney beans, rinsed and drained
  • 1 teaspoon white ground white pepper
  • 1 1/2 – 2 teaspoons creole spice or Jerk seasoning
  • Salt and fresh ground pepper, to taste
  • 2 -2 1/4 cups chicken broth or water (If using 6 chicken thighs use 2 cups water)
  • 1- teaspoon chicken bouillon (optional)
  • 1 whole scotch bonnet pepper (optional)
  • 1 teaspoons paprika (optional)
  • 1 green onion(for garnish) optional
Instructions

Jerk Chicken Thighs

  1. Preheat Oven to 350 degrees F
  2. Wash chicken thighs, for faster cooking, make a 1/2 ” slit into chicken thigh meat on either side of the chicken wipe with a paper towel. Season with salt( about 1 1/2 teaspoons) bouillon powder,
  3. Rub both sides with a generous amount of the spice blend( Creole, Jerk or your favorite spice mix)

One-Pot Jerk Chicken and Rice

  1. Add about 2 Tablespoons oil in a skillet / Dutch oven or oven-safe pot/pan. Then add chicken thighs skin side up, brown for about  3  minutes each side, be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside
  2. Wipe pan with a paper towel or napkin to remove any burns from the pan.
  3. Add another 2 Tablespoons oil, followed by onions, thyme, garlic, bay leaf and sauté until soft but not golden, about 2-3 minutes. Then add rice, beans
  4. And all the remaining ingredients, Chicken stock, Coconut milk, paprika, white pepper, jerk seasoning, salt, and bouillon. Add chicken, bring to a boil.
  5. Place in the oven and cook, uncovered, for about 30- 35 minutes or until chicken is fully cooked.
  6. Garnish  with chopped green onions if desired
  7. Remove, let it cool and serve.

Spiced glazed pineapple with cinnamon fromage frais

https://www.bbcgoodfood.com/recipes/spiced-glazed-pineapple-cinnamon-fromage-frais

This recipe is a delicious Caribbean treat that is fresh and tasty!

Eat like you're in the Caribbean!
Ingredients
  • zest and juice 1 lime
  • 2 tbsp clear honey
  • 2 pinches ground cinnamon
  • few gratings whole nutmeg
  • 2 tsp icing sugar, sifted
  • 200g very low-fat fromage frais
  • 2 tsp butter
  • 1 fresh pineapple, cut into 8 long wedges, skin and core removed
Instructions
  1. Mix the lime juice and half the lime zest with 1 tbsp honey, a pinch of cinnamon and nutmeg. Set this sauce aside. Stir the icing sugar and a pinch of cinnamon into the fromage frais.
  2. Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over high heat for 8 mins, turning regularly until caramelized. Pour in the spiced lime sauce and bubble for a few secs, tossing the pineapple to glaze in the sauce.
  3. Serve immediately, sprinkled with the remaining lime zest and accompanied by a dollop of the cinnamon fromage frais.

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