Caribbean Jerk Chicken w/Collards, Jamaican Peas, and Rice and Plantains

Yields: 4 Servings Difficulty: Medium Prep Time: 30 Mins Cook Time: 45 Mins Total Time: 1 Hr 15 Mins

This dish is very near and dear to my heart. It was one of the first I tried as a home cook and am still very open to perfect at all costs. This dish is what I used as a gateway to open my kids up to try new things.

Ingredients

0/25 Ingredients
Adjust Servings
    Chicken
  • Plantains
  • Peas and Rice
  • Collard Greens

Instructions

0/8 Instructions
    Chicken
  • In a 12" skillet melt the butter and add the brown sugar, get the sugar to a nice bubble over medium heat
  • Add chicken and brown on both sides be sugar the butter and sugar don't scorch.
  • Add the onion and saute in the pan until its transparent
  • Add remaining ingredients, cover the pan, and simmer 30-45 minutes
  • Skim the fat off of the sauce. The sauce can be thickened as needed with a little flour and water slurry.
  • Collard Greens
  • Clean, roll and cut greens to the desired width. Add seasoning and cook until greens are tender.
  • Peas and Rice
  • Add all the ingredients to a pot of rice in a rolling boil and cook until rice is fluffy and the grains are tender.
  • Plantain
  • Slice on a bias and cook in oil until golden brown and serve.

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