I just can't get it to perfection! Help please?

Question

I love cooking for my friends but there is just one thing that I absolutely love to cook although it never seems to taste as authentic as when an actual Jamaican cooks it! Jamaican Jerk Chicken.... My favourite dish! Could somebody please please give me the REAL recipe (no variations!) I wanna cook it this time so it tastes like how the jamaican cafe up the road cooks it! yum! Also if anyone has the real recipe for rice and peas and/or dumplings could you post please :-) I know it's alot to ask but I will be one happy bunny once I get the hang of it!

Answer 1

Hello Sophie,
Try this, and you can prepare the day before.
Serves 6

Preparation time overnight
Cooking time 30 mins to 1 hour

Ingredients......
6 part-boned 8 oz chicken breasts
For the sauce.....
2 Large onions quartered
*1½ scotch bonnet* or other chilli according to taste, halved and seeded
50g/2oz root ginger, peeled and chopped roughly
½ tsp ground allspice
small bunch fresh thyme, leaves only
1 tsp freshly ground black pepper
120ml/4fl oz white wine vinegar
120ml/4fl oz dark soy sauce

To serve.....
boiled rice
1 medium pineapple, pealed, cored and cut in wedges
4 limes, 3 cut in wedges, 1 juice only

* Seriously HOT*



Method .......
put all the ingredients for the Jerk Sauce in a food processor.
whiz until smooth.
place the chicken in a large shallow dish.
pour over the sauce, cover and leave to marinate in the fridge overnight.
on a hot griddle cook the chicken for 25-30 minutes.
baste now and then with the leftover sauce.
as it cooks, the thick sauce will go quite black in places (don't worry).
as it falls off it will leave behind a really well flavoured, crisp skin.
with a lovely moist tender meat underneath.
brush the pineapple lightly with oil.
char grill until golden brown on all sides.
squeeze over the juice of one lime.
serve the jerk chicken with the pineapple and wedges of lime on the side.
and a bowl of mixed leaf & tomato salad tossed with toasted sesame oil.
Bon Apetite

Regards....
Coffee Bean

Answer 2

Jamaican Peas & Rice:

Ingredients:

1lb Red Kidney Beans
1lb. Stew Beef
¼ Salt Beef
½ lb. Flour
2 tblsp. Salt
2 stlk. Scallions
2 sprg. Thyme
2oz. Cooking Oil
3 pints. Water

METHOD:

Soak the Salt Beef overnight, this will stop the stew from tasting too salty.

Wash Red Kidney Beans and remove discolored beans or foreign matter. In a 2-quart stock pot, add beef products and beans.

Cook beans and beef until they are soft (this will take some time; add water as needed).

While the other ingredients are cooking, you will have to make the little dumplings called spinners.

Put flour in a large bowl and add a little water. Knead flour into dough, adding water as necessary, like you’re making bread.

Pinch dough into small pieces, about 2” in diameter. Place pieces of dough into bowl and let sit for awhile.

In the meantime, check on the beans in the pot to see if they are soft. If they are, reduce the fire to medium.

With your palms facing each other, roll a piece of dough between them until the dough looks like a big piece of spaghetti.

Then form the dough so that the middle is wide and the top and bottom are small. This is a spinner. The length of the spinner (dough) should be no more that 4” though. Repeat this process for all the pieces.

Add all the spinners to the pot of stew and cover the pot. Let the spinners cook for about 5 minutes.

Add scallions, thyme, black pepper, and cooking oil. Cook for 3 minutes then taste the stew.

If it taste the way you like it…Mix a solution of flour and water to thicken the stew, then let it simmer for about 10 minutes.

This is usually served with white rice. But I dare you, try it with angel hair pasta.
**********************************************************

Jamaican Jerk Chicken

Ingredients:

1- 3 lb Chicken
1 Lime
24 Pimento Beans (Allspice)
2 oz Scallion
2 Scotch Bonnet Pepper
5 sprigs. Thyme
1/2 whole Nutmeg (Grated)
Salt (Pinch)
2 cloves Garlic
1 oz. Paprika (for Color)
1 oz. Oil (optional)
1/2 oz Soy Sauce
1 tbsp. Sugar

Note: If you would like to remove the spicy heat from this season, don’t use the Scotch Bonnet Pepper.

Method :

Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender.

Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard.

Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season.

(Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It’s your choice.

OVEN

Pre-heat the oven to 400 degrees F. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven.

Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.

GAS OR CHARCOAL GRILL

Place your seasoned Jerk chicken on the Grill and monitor the flame so that the temperature stays at or about 350 degrees F. Turn the meat as needed, while keeping the flame low. And if the flame gets too high it will prematurely burn the meat.

This process takes a little time and patience, but it’s worth the effort. The meat will be completely cooked in about 45-minutes.

If not, keep turning until the meat is thoroughly cooked, remove chicken from the Grill and serve with bread, garden salad, baked potatoes, or plain white rice.

OPEN PIT

(This method is definitely for the folks who have a lot of spare time.)

Another thing, do not cut up the chicken. Instead, slice the chicken breast and open the whole chicken wide.

In your back yard or campsite, dig a pit 4 feet long by 21/2 feet wide by 2 feet deep. Taper the long ends of the pit about 45 degrees.

Place the wood in the pit and add your starter fluid or accelerant of choice.

Light the wood and allow the wood to burn to coal. Scatter the coal so that the heat will distribute evenly in the pit.

Place 1/8” steel rods across the pit in a 2” square matrix pattern. Or use the same diamond mesh that’s used in barbecue grills.

Place your seasoned Jerk chicken on the steel matrix; let the chicken cook slowly for about an hour.

Turn chicken on other side, baste if necessary, monitor until chicken is cooked.

Optional

You can add hickory wood or your other favorite flavored wood to the pit, when making this type of Jerk Chicken. Serve with your favorite food

Answer 3

Try the following

Jerk chicken with rice and peas

For the jerk chicken
vegetable oil, for deep frying
12 chicken legs
200g/7oz good-quality jerk seasoning
For the rice and peas
50ml/2fl oz vegetable oil
1 onion, finely chopped
300g/10½oz long grain rice
400ml/14fl oz water
400ml/14fl oz coconut milk
400g/14oz tin kidney beans, rinsed and drained
3 tbsp chopped fresh thyme
salt and freshly ground black pepper
fresh coriander leaves, to serve

Method
1. For the jerk chicken, place the vegetable oil into a deep, heavy- bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
2. Place the chicken legs into a large bowl and dredge in the jerk seasoning to coat all over. Carefully place into the hot oil and deep fry, turning occasionally, for about 12 minutes, or until golden-brown and completely cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
3. Meanwhile, for the rice and peas, heat the oil in a large lidded pan and fry the onion until softened but not coloured.
4. Add the rice and stir well, then add the water and bring to the boil.
5. Add the coconut milk, kidney beans and thyme, reduce the heat and simmer, covered, for about 20 minutes, or until the rice is cooked. Season, to taste, with salt and freshly ground black pepper.
6. To serve, place a good spoonful of the rice into a cup, then turn out onto a serving plate. Repeat with each serving and place 2-3 chicken legs on top of each pile of rice. Sprinkle with fresh coriander.

or Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts

Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping

or SIMPLE RICE AND PEAS RECIPE

1 medium sized can red kidney beans
1 can coconut milk
2 cups of rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
water

Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Medium-Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving

Answer 4

whatever you do, when cooking red kidney beans from dried, they MUST repeat MUST have at least ten minutes hard boiling to get rid of the toxins else you will be very ill - i know somebody cooked a chili and didn't do it and everybody ended up in hospital

Answer 5

1

Answer 6

a&f is abercrombie and fitch..lol
and its TJmaxx Not TKmaxx

Answer 7

this will fix your problem......

http://www.youtube.com/watch?v=bdjxMMdWucY

Answer 8

Duh! They dont call it jerk chicken for nothing... If it was easy to cook it wouldnt be a jerk chicken anymore! DUH!