Jamaican Jerk Chicken

We found this recipe in this month’s issue of Specialty Food Magazine. It looks and sounds amazing. Try it out and let us know how you like it!


Jamaican Jerk Chicken with Coconut, Plantains, and Peppers

4 tablespoons coconut oil, divided

2 tablespoons all purpose flour

1 to 1 1/4 pounds boneless skinless chicken thighs, excess fat removed, patted dry and cut into large cubes

salt and freshly ground black pepper

1 tablespoon grated fresh ginger root

1 tablespoon finely chopped garlic

3/4 cup rich chicken stock

1/2 cup coconut milk

1 1/2 tablespoons fresh lime juice, plus grated zest of 1 lime

2 tablespoons dark brown sugar

2 teaspoons soy sauce

1 1/2 teaspoons jerk seasoning paste

1 cup fresh pineapple subes

3/4 cup sliced scallions, including green parts

1/2 cup each diced red and green bell peppers

1 large ripe plantain

3 tablespoons dark rum

1/4 cup julienned fresh basil leaves

toasted coconut and lime wedges, to garnish


  1. In a large pot over medium-high heat, heat 2 tablespoons of coconut oil. Toss the chicken in the flour, add the pieces to the pot, taking care not to crowd, and quickly brown on all sides. Remove with a slotted spoon to a bowl and season with salt and pepper.
  2. Add another tablespoon of coconut oil to the pot along with the ginger and garlic and any remaining flour; cook for one minute. Stir in the stock, coconut milk, lime juice and zest, sugar, soy sauce, and jerk seasoning paste and bring to a boil. Reduce the heat, add pineapple, scallions and bell peppers and simmer for 10 minutes.
  3. Meanwhile, peel the plantain and cut it into 1/2 inch slices. In a skillet over medium-high, heat the remaining coconut oil. Add the plantain slices and saute until brown on both sides, turning once, 2 to 3 minutes. Removed and halve each slice.
  4. Add plantains and chicken to the pot and continue cooking until the chicken is just cooked through, 7 to 9 minutes. Increase the heat to high, stir in the rum  and basil leaves, and taste to adjust the seasonings. Serve over long-grain rice, garnished with coconut and lime wedges.

– Specialty Food Magazine, May/June 2012 issue, page 83



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