Best Jerk Chicken Nuggets With Lime Coconut Rice Recipes
EASY JERK CHICKEN AND COCONUT RICE
Bring a taste of Jamaica to your weeknight dinner with our easy recipe for jerk chicken thighs, served with a speedier take on rice and peas.
Provided by delicious. magazine
Yield Serves 2
Number Of Ingredients 12
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large frying pan, then fry chicken thighs, skin-side down, for 5-6 minutes until golden. In a bowl, mix ½ tbsp soy sauce, tomato ketchup and jerk seasoning with lime juice. Coat the chicken in the marinade, then put in a baking tray and cook in the oven for 30 minutes, basting once.
- Meanwhile, put the cold water and coconut milk in a saucepan and bring to a simmer. Add basmati rice and cook according to the pack instructions until the liquid has been absorbed. Season, then stir in the kidney beans and finely chopped spring onions. Serve the chicken on top of the rice, with extra sliced spring onion and lime wedges to squeeze over.
Nutrition Facts : Calories 883kcals, Fat 29.8g (16.5g saturated), Protein 50g, Carbohydrate 98.7g (12.2g sugars), Fiber 9.8g
GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
JAMAICAN JERK CHICKEN NUGGETS
This is a zesty recipe that combines a number of tantalizing flavors. This is a scratch recipe that has much more body than the store bought seasoning. Excellent with red beans & rice!
Provided by Larry E Vaughn
Categories Chicken Breast
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
- Add chicken to mixture, mixing well, making sure all pieces are well coated
- Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
- Cover and refrigerate for up to 2-24 hours.
- Bake covered @ 375 for one hour.
- Remove cover and bake @ 400 for 30 additional minutes.
- Mix well after removing from oven, drain, and serve hot, with red beans & rice.
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