At a BBC Good Food Show a while ago I picked up a few spice kits including one for Jamaican Jerk Chicken from Spicentice. Now this spice rub suggests you should use it with chicken legs or thighs, but since I had chicken breasts that needed using that’s what I used – it means the meat is a lot less juicy, but still very tasty. A lot of recipes for jerk chicken suggest you serve it with rice and peas, so I went for a version suggested by the BBC (there’s an alternative recipe for jerk chicken here should you want it too).
For the chicken
- 300g chicken breast, chopped into pieces (or chicken legs and thighs)
- 1 onion
- 3 spring onions
- 1 garlic clove
- juice and zest of 1 lime
- Spicentice Jamaican Jerk Chicken spice rub
For the rice
- 200g basmati rice
- 400g can coconut milk
- 1 bunch of spring onions, sliced
- 2 sprigs of thyme
- 2 garlic cloves crushed or finely chopped
- 1 tsp ground allspice
- 2 x 410g cans kidney beans, drained
- Chop the oninon and spring onions and add to a food blender, add the lime zest and juice as well as the spice rub, plus a pinch or salt and pepper. Rub the marinade into the chicken pieces and leave for at least 30 minutes.
- Cook the chicken pieces for 20-25 minutes in a 200oc oven, turning the pieces at least once.
- For the rice rinse it thorougly and then add to a pan with all the ingredients except the kidney beans. Add around 300ml of water and salt to season. Bring to the boil and cook for 10 minutes.
- Add the beans to the rice, cover with a lid and turn off the heat for a further five minutes.
Note: I forgot to take a picture of this one. Next time I make it I will update the page!
|Over time, friends have got to know that I like to cook, and in particular that I like to cook things from different places. Last year a friend who is originally from the Philippines kindly brought me ‘The Filipino Cookbook‘. It’s been sitting there on the shelf for too long, and since she was coming to visit I said I would try and make something from the book. So, today’s recipe is a chicken dish which the book suggests is one of the most popular in the Philippines.
- 1.25kg bone-in chicken breasts, thighs or drumsticks
- 1 tbsp oil
- 3 cloves of garlic, crushed
- 1 tbsp whole black peppercorns
- 1 tsp of brown sugar
- 1 bay leaf
- 1 large onion
For the marinade:
- 180ml white wine vinegar or cider vinegar
- 60ml water
- 65ml lime juice
- 250ml soy sauce
- Combine marinade ingredients in a box and mix throughly before adding the chicken and refridgerating over night.
- Remove chicken from the marinade.
- Heat a skillet or sautee pan and add the oil, and then the garlic until it is lightly browned. Add the chicken and sautee for 10 minutes.
- Add the marinade, peppercorns, sugar and bay lead. Cover the pan and bring to the boil, and reduce the eeat and simmer for around 45 minutes or until the meat is tender. Add the onion and simmer for another 5 minutes.
I served this with fried rice. To make the fried rice, which is best cooked in a wok if you have one add 1 tbsp of oil and sautee 3 cloves of garlic, and then add a chopped onion and cook until translucent. Add another tbsp of oil and increase the heat to high and add the rice. Stir fry for about 5 minutes but make sure you stir constantly to stop the rice sticking. Then pour over 3 eggs which have been lightly beaten and then 1 tbsp light soy sauce, 1/2 tsp salt, 1/4 tsp ground black pepper.
The adobo chicken got the seal of approval from my friend, as did the bibingka (a kind of rice coconut cake) which I served for dessert – recipe to follow soon.