One of my favourite places in the world is Jamaica. Beautiful landscape, friendly people and tasty, tasty food. Just hours after we landed in Montego Bay, we grabbed some jerk chicken and pork at a local joint The Pork Pit and I loved it. I love spicy food. Some people find adventure and thrills in … Continue reading Jamaican Food / Recipes: Adventures in Food – Jerk Chicken
By: Denise N. Fyffe. Copyright © 2012, Poetess Defy, Denise Fyffe Jamaican Barbecued Chicken is sure a tantalising recipe option. This meal can be prepared easily and for any occasion. Jamaicans really know how to throw down and Jamaican Barbecued Chickenis just one of the fabulous menu options you can enjoy at home, at a restaurant or a party. … Continue reading Jamaican Food / Recipes: Finger licking good, Jamaican Barbecued Chicken
Hmmm! Curry Chicken, a well known dish the world over. However, today we a re giving you a recipe with a nice little twist. We featured the Jamaican Curry Chicken recipe on our blog a few months ago but today we offer you Chicken Curry cooked down in creamy Coconut Milk. Check it out below.
Difficulty: Easy
Preparation time: 25m
Cooking time: 20mIngredients
- 1 stalk(s) escallion, chopped
- 1 teaspoon(s) salt
- 1 whole scotch bonnet pepper
- 2 tablespoon(s) ginger, chopped
- 2 whole chicken breasts
- 1 can(s) Coconut Milk
- 1 teaspoon(s) black pepper
- 2 tablespoon(s) red sweet pepper, julienne
- 3 clove(s) garlic, minced
- 1/4 cup(s) Vinegar
- 1/2 cup(s) chicken stock
- 2 tablespoon(s) Vegetable Oil
- 2 tablespoon(s) green sweet pepper, julienne
- 1/2 teaspoon(s) scotch bonnet pepper, finely chopped
- 4 cup(s) water
- 1 sprig(s) thyme
- 1 tablespoon(s) curry powder
- 2 tablespoon(s) yellow sweet pepper, julienne
Chicken Curry in Coconut Milk Directions
- De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt and black pepper.
- Heat Vegetable Oil in a large skillet, add curry powder and allow to burn; add ginger, garlic, scotch bonnet pepper and escallion and stir.
- Add chicken breasts and mix well. Allow to cook for 5 minutes.
- Add Coconut Milk and chicken stock, mix thoroughly.
- Add thyme and the whole scotch bonnet pepper and allow to simmer for approximately 7 minutes.
To Serve: Spoon into container, garnish with green, yellow and red sweet peppers and serve with your favorite starch.
Method Note: To make chicken stock – dissolve 1 packet of Soup Mix in 2 cups of boiling water. Allow to stand for 10 minutes then strain. Use stock as directed.
Hmmm! Curry Chicken, a well known dish the world over. However, today we a re giving you a recipe with a nice little twist. We featured the Jamaican Curry Chicken recipe on our blog a few months ago but today we offer you Chicken Curry cooked down in creamy Coconut Milk. Check it out below.
Difficulty: Easy
Preparation time: 25m
De-bone chicken breasts, cut into strips and wash with a vinegar and water solution, season with salt…
View original post 139 more words
A one pot meal is an easy way to make dinner for your family, especially when you are pressed for time. Today we give you a great recipe that will take care of that. The Callaloo is a popular Jamaican vegetable that is used in various dishes, but if you are in the U.S. or elsewhere where this vegetable is not available, you can substitute with Spinach or even Cabbage. Check out the recipe below.
A one pot meal is an easy way to make dinner for your family, especially when you are pressed for time. Today we give you a great recipe that will take care of that. The Callaloo is a popular Jamaican vegetable that is used in various dishes, but if you are in the U.S. or elsewhere where this vegetable is not available, you can substitute with Spinach or even Cabbage. Check out the recipe below.
Difficulty: Easy
Preparation time: 15m
For 6 people (
)
In a pot over a low flame, melt butter and saute…
View original post 110 more words
A week long culinary festival that offers several different type of activities. It takes place May 22 to May 29, 2014. The main festival takes place on Grizzly’s Plantation Cove, Richmond, St.Ann, which is ideally placed in the centre of Jamaica’s north coast. You can attend one or all the events and in each case you will enjoy a truly unique culinary experience plus first class musical entertainment.
A week long culinary festival that offers several different type of activities. It takes place May 22 to May 29, 2014. The main festival takes place on Grizzly’s Plantation Cove, Richmond, St.Ann, which is ideally placed in the centre of Jamaica’s north coast. You can attend one or all the events and in each case you will enjoy a truly unique culinary experience plus first class musical entertainment.
Jamaica Epicurean Escape
The festival is a versatile family event targeting an extensive profile of patrons including food and wine enthusiasts, culinary specialists, music and art lovers, trendsetters and just those persons seeking a relaxing and entertaining day with friends and family.
Our patrons will be able to taste from over 32 food stations, participate in seminars, chef demonstrations, and a lot more. Another important component of the festival is culinary education aimed at expanding the knowledge base of our patrons around…
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By: Denise N. Fyffe. Copyright © 2012, Poetess defy, Denise N. Fyffe Mother Bearer and protector Of dark haired picknies Running down streets and traversing your countryside and Cockpit country; You bear in and out of season Feeding us yellow succulent mangoes Red juicy plums and apples And rain down giant breadfruits and nourishing coconuts; … Continue reading Jamaican Poetry: Mother Jamaica
Chocolate milk is objectively delicious, whether cold, boxed, hot or malted. The beverage has been a staple of American lunches for years (thanks, in part, to the U.S. milk lobby). It has also been the center of some controversy: parents can’t seem to decide if the beverage is a hero (saving their children from drinking soda at … Continue reading Jamaican Food / Recipes: Chocolate Milk Was Invented in Jamaica
This was a bit of a departure from the Wok Wednesdays schedule. I had some leftover rice from the previous recipe and decided to try my hand at making fried rice. I love me some fried rice, so I chose the first recipe off the schedule that fit the bill: Chinese Jamaican Jerk Chicken Fried Rice (p. 262).
So what to say about this dish? The first bit consisted of marinating a couple whole chicken legs in a jerk rub and resting them in the fridge for a couple hours. I let mine go overnight because I’m hardcore. The chicken is then roasted and removed from the bone. Pan drippings are reserved for the stir-fry which is a common indicator of a great recipe.
Onion and carrots are briefly stir-fried before adding the rice. A soy sauce mixture is added along with scallions, pan drippings, and the chicken (cut into bite-size pieces). That is it.
I made a couple deviations from the recipe in the book. First, I forgot to get carrots and had to omit them. Sad face. The other is that during the initial stir-frying of the rice, I felt the soy mixture wasn’t coating the rice the way I thought it should, so I added more soy to the wok.
Overall, I thought this turned out very well. A super simple dish, although with a bit of prep ahead of time, and very quick to make. The chicken leg could easily be substituted for a multitude of leftover meats and this would still be a great go-to dish for a lazy dinner.
What I Would Do Differently
Apparently, I don’t learn my lessons the first time around. I once again deviated from the plan and I wonder what the results would be if I hadn’t. Although the dish was good, it could have been better.
- Carrots! These would have added some much needed color and texture to the fried rice. Not to be omitted.
- The extra soy sauce. I think that ultimately, with a bit of patience, the rice and soy would have come together on it’s own. Next time I’m sticking to the script.
- Try removing the skin from the legs before marinating. It could allow the jerk marinade to better incorporate into the meat, imparting more flavor. Save the skin and still roast it along with the meat so that pan drippings aren’t affected.
All in all, a successful first endeavor into fried rice in my new wok. Not perfect, but still quite good.
This was a bit of a departure from the Wok Wednesdays schedule. I had some leftover rice from the previous recipe and decided to try my hand at making fried rice. I love me some fried rice, so I chose the first recipe off the schedule that fit the bill: Chinese Jamaican Jerk Chicken Fried Rice (p. 262).
So what to say about this dish? The first bit consisted of marinating a couple whole chicken legs in a jerk rub and resting them in the fridge for a couple hours. I let mine go overnight because I’m hardcore. The chicken is then roasted and removed from the bone. Pan drippings are reserved for the stir-fry which is a common indicator of a great recipe.
Onion and carrots are briefly stir-fried before adding the rice. A soy sauce mixture is added along with scallions, pan drippings, and the chicken (cut into…
View original post 280 more words
Jamaica Pen Publishers 