Jamaican jerk chicken
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Serves 42 tbsp veg oil2 tbsp plain flour1 tbsp jamaican jerk seasoningsalt and black pepper1 chisken, jointed into 8 pieces225g Brown rice400g can red kidney beans, rinsed and drained50g butter1 plantain, thinly sliced
preheat the oven to 200oC/Gas 6. Add the oil to a roasting pan.
On a large plate, mix the flour with the jerk seasoning along with the salt and pepper. Add the 8 pieces of chicken and toss to coat.
Place the chicken on the roasting pan and bake in the oven for 25-30 minutes.
In the mean time, cook the brown rice in boiling, salted water for about 15 minutes or until tender, add the red kidney beans for the last 3-4 mins of cooking time.
About 10 minutes before the chicken is ready, melt the butter in a frying pan and fry the plantain slices, occasionally turning them over until brown and crispy. Drain on kitchen paper, serve with chicken, brown rice and kidney beans.
Number of Servings: 4
Recipe submitted by SparkPeople user DAVISMANNE.
On a large plate, mix the flour with the jerk seasoning along with the salt and pepper. Add the 8 pieces of chicken and toss to coat.
Place the chicken on the roasting pan and bake in the oven for 25-30 minutes.
In the mean time, cook the brown rice in boiling, salted water for about 15 minutes or until tender, add the red kidney beans for the last 3-4 mins of cooking time.
About 10 minutes before the chicken is ready, melt the butter in a frying pan and fry the plantain slices, occasionally turning them over until brown and crispy. Drain on kitchen paper, serve with chicken, brown rice and kidney beans.
Number of Servings: 4
Recipe submitted by SparkPeople user DAVISMANNE.
Nutritional Info Amount Per Serving
- Calories: 12.2
- Total Fat: 0.4 g
- Cholesterol: 8.5 mg
- Sodium: 8.8 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 2.0 g
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