JERK CHICKEN AND PASTA
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Provided by Terry Coonan
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g
CARIBBEAN JERK CHICKEN & PASTA SALAD
Prize-Winning Recipe 2009! Pineapple, ginger and lime make this tropical salad dance on your tastebuds!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 15 minutes, stirring occasionally.
- Meanwhile, in large bowl, stir together seasoning mix, mayonnaise, brown sugar, lime juice, gingerroot and red pepper flakes. Stir in chicken, pineapple, green onions and cilantro.
- Drain pasta; rinse with cold water. Shake to drain well. Stir pasta into salad mixture. Cover and refrigerate 1 hour to chill. Stir before serving.
Nutrition Facts : Calories 240, Carbohydrate 25 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 5 g, TransFat 0 g
GRILLED JAMAICAN JERK CHICKEN SALAD
Provided by Food Network
Time 9h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
- Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
CARIBBEAN JERK PASTA
I'm sure turkey or pulled pork would be just as good in this recipe. This is not intended for folks looking to cut fats. I can't guarantee how this will taste if lowfat ingredients are substituted.
Provided by Siava
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- FOR MEAT MIXTURE.
- Heat oil in large saucepan over medium heat. Add garlic, chicken, onion, bell pepper, seasonings, and salt and pepper. Saute for 2 minutes.
- Increase heat to medium-high. Add 2 tablespoons butter. Saute for approximately 10 minutes. Add the mushrooms. Saute for 2 minutes. The meat should be nicely browned and the onions soft. Remove mixture and set aside.
- FOR SAUCE.
- Using the same saucepan, reduce heat to low. Combine creams and water in a measuring cup large enough to hold it all. When the pan has cooled, melt 3 tablespoons butter.
- *Important!* This is the longest process, but worth the patience (the sauce should not be runny at all. If it is, slowly add more flour until it thickens to the consistency of alfredo sauce).
- Add a little bit of flour, stirring constantly until thickened. Pour in a little bit of the cream/water, stirring constantly. Continue alternating between the flour and liquid at a slow pace to ensure no lumps. After depleting the flour and liquid, add the garlic salt and hot sauce. Continue to stir and simmer for 1 minute. Add chicken mixture and green onions, mix thoroughly, and allow to simmer while making the pasta, stirring periodically.
- FOR PASTA.
- Cook pasta according to package. Drain. Add chicken/sauce mixture. Mix thoroughly. Serve with some parmesan cheese sprinkled on top if desired. Enjoy!
Nutrition Facts : Calories 461.6, Fat 32.5, SaturatedFat 16.8, Cholesterol 114.8, Sodium 142.7, Carbohydrate 28, Fiber 3.6, Sugar 1, Protein 15.8
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