Caribbean Jerk Chicken w/Collards, Jamaican Peas, and Rice and Plantains
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.
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Ingredients
    Chicken
  • 3 1/2 lb roasting chicken cut up (or use whatever part of the bird you prefer)
  • 2 tbsp butter
  • 3 1/2 tbsp light brown sugar
  • 2 onions (medium, diced)
  • 1 fresh tomato
  • 1/2 cup mushrooms
  • tbsp red wine vinegar
  • 2 tbsp salt/pepper (to taste)
  • tsp green bell pepper
  • 1/2 tsp thyme
  • bay leaf
  • 1/4 cup olive oil
  • 1 tsp red pepper flakes
    • Plantains
  • 2 tbsp oil
  • plaintain
    • Peas and Rice
  • 3 cup basmati rice (washed )
  • 3 thyme sprigs
  • 12 oz canned red kidney beans (drained and rinced)
  • 2 green onions (diced)
  • 2 pinch salt/pepper (to taste)
    • Collard Greens
  • 2 fresh collard greens (cleaned and julienned )
  • 1/4 cup minced garlic
  • 1/2 cup chopped onions
  • 1 tsp oil
  • tbsp salt/pepper
Instructions
    Chicken
  1. In a 12" skillet melt the butter and add the brown sugar, get the sugar to a nice bubble over medium heat
  2. Add chicken and brown on both sides be sugar the butter and sugar don't scorch.
  3. Add the onion and saute in the pan until its transparent
  4. Add remaining ingredients, cover the pan, and simmer 30-45 minutes
  5. Skim the fat off of the sauce. The sauce can be thickened as needed with a little flour and water slurry.
    6. Collard Greens
  6. Clean, roll and cut greens to the desired width. Add seasoning and cook until greens are tender.
    7. Peas and Rice
  7. Add all the ingredients to a pot of rice in a rolling boil and cook until rice is fluffy and the grains are tender.
    8. Plantain
  8. Slice on a bias and cook in oil until golden brown and serve.