In my cabinets you will find an array of different spices. I try not to let them sit too long, no one wants stale spices to season their food.  That being said,  I recommend using fresh herbs and spices when you can.  Since I have a lot of different palates to please in my home spicy, not spicy, sweet and savory etc… I like to play with seasoning mixtures to get the specific flavors I’m looking for.  Since jerk seasoning is spicy and I have a few non spicy palates to please, I used one jalapeño. I still ended up with tremendous flavor.  The rice and peas (beans)just brings this whole dish over the top!  The recipe below is the spicy version. Feel free to adjust the heat  however you’d like.

Jerk Chicken

serves 4-5

2 1/2 to 3 lbs boneless skinless chicken thighs

2 jalapeños, seeded and chopped

3 scallions, chopped

4 1/2 TBS. fresh ground allspice

1/2 tsp. ground cinnamon

1/2 tsp. Fresh ground nutmeg

1 tsp. salt

1/2 tsp. Ground pepper

2 cloves of garlic, chopped

1 tsp grated fresh ginger

4 bay leaves crumbled

2 TBS grape seed oil or vegetable oil

In a food processor finely grind spices to a paste. Add oil and purée  until smooth.  Rub all sides of chicken making sure to coat well with the seasoning/marinade.  Place in a glass container or ziplock bag and let sit for 30 minutes.

Then grill on stove top grill or outside bbq until juices run clear approximately 25 min.

This dish can also be made using pork, lamb or beef…

 

Rice and Peas (Beans)

Serves 4-5

1 can kidney beans, drained

1 13.5oz can coconut milk

1 1/2 cup water

2 scallions finely chopped

1 jalapeño, seeded and finely chopped

3 garlic cloves, peeled and minced

1/2 tsp dried thyme

1 1/2 cup long-grain white rice

1/2 tsp salt

1/4 tsp fresh ground black pepper

In a large deep pan over medium heat, sauté beans, jalapeño, scallions and garlic in oil about 8-10 minutes. Add thyme, salt and pepper cook another minute then add coconut milk and water. Bring to boiling, cover, and Simmer 20 minutes until liquid is absorbed and rice is tender.