1Pour seasoning from Jamaica chicken, paprika, fresh thyme, French garden whole spice, ginger, habanero, jalapenos, and water over the chicken.
2Pour seasoning from Jamaica chicken, paprika, fresh thyme, French garden whole spice, ginger, habanero, jalapenos, and water over the chicken.
3Pour seasoning from Jamaica chicken, paprika, fresh thyme, French garden whole spice, ginger, habanero, jalapenos, and water over the chicken.
4Add the regular blend seasoning first before the fresh herbs.
5Add the regular blend seasoning first before the fresh herbs.
6Add the regular blend seasoning first before the fresh herbs.
7Marinate the chicken for two hours.
8Marinate the chicken for two hours.
9Marinate the chicken for two hours.
10Grill the chicken for four to five minutes on each side over a medium-high flame.
11Grill the chicken for four to five minutes on each side over a medium-high flame.
12Grill the chicken for four to five minutes on each side over a medium-high flame.
13To make the Tamarind jerk sauce, combine tamarind (marinated overnight to make tamarind water), jerk base, purple seasoning, soy sauce, brown sugar, and ketchup.
14To make the Tamarind jerk sauce, combine tamarind (marinated overnight to make tamarind water), jerk base, purple seasoning, soy sauce, brown sugar, and ketchup.
15To make the Tamarind jerk sauce, combine tamarind (marinated overnight to make tamarind water), jerk base, purple seasoning, soy sauce, brown sugar, and ketchup.
16Let the Tamarind jerk sauce come to a boil.
17Let the Tamarind jerk sauce come to a boil.
18Let the Tamarind jerk sauce come to a boil.
19Add cornstarch slurry to tighten the sauce.
20Add cornstarch slurry to tighten the sauce.
21Add cornstarch slurry to tighten the sauce.
22For rice and peas, use fresh coconut and blend it with coconut water.
23For rice and peas, use fresh coconut and blend it with coconut water.
24For rice and peas, use fresh coconut and blend it with coconut water.
25Strain the blended coconut mixture.
26Strain the blended coconut mixture.
27Strain the blended coconut mixture.
28Soak red kidney beans with garlic and water overnight, then cook them for 25-30 minutes.
29Soak red kidney beans with garlic and water overnight, then cook them for 25-30 minutes.
30Soak red kidney beans with garlic and water overnight, then cook them for 25-30 minutes.
31Cook peas in a little water.
32Cook peas in a little water.
33Cook peas in a little water.
34Add green onion, yellow onion, fresh thyme, red, green, and yellow bell peppers, Rasta Cola, and parsley to the peas.
35Add green onion, yellow onion, fresh thyme, red, green, and yellow bell peppers, Rasta Cola, and parsley to the peas.
36Add green onion, yellow onion, fresh thyme, red, green, and yellow bell peppers, Rasta Cola, and parsley to the peas.
37Pour the strained coconut liquid into the peas mixture.
38Pour the strained coconut liquid into the peas mixture.
39Pour the strained coconut liquid into the peas mixture.
40Add coconut milk and habanero to steep.
41Add coconut milk and habanero to steep.
42Add coconut milk and habanero to steep.
43Stir everything up.
44Stir everything up.
45Stir everything up.
46Add garlic powder and onion powder.
47Add garlic powder and onion powder.
48Add garlic powder and onion powder.
49Add rice to the pot.
50Add rice to the pot.
51Add rice to the pot.
52Cook for 45 minutes; once the water dries out, turn the heat low and let it steam to make crunchy rice.
53Cook for 45 minutes; once the water dries out, turn the heat low and let it steam to make crunchy rice.
54Cook for 45 minutes; once the water dries out, turn the heat low and let it steam to make crunchy rice.
55Cut the cooked chicken.
56Cut the cooked chicken.
57Cut the cooked chicken.
58Top the chicken with the Tamarind jerk sauce.
59Top the chicken with the Tamarind jerk sauce.
60Top the chicken with the Tamarind jerk sauce.
Ingredients
quarter legs chicken
quarter legs chicken
quarter legs chicken
onions Julian's
onions Julian's
onions Julian's
green onions
green onions
green onions
paprika
paprika
paprika
fresh thyme
fresh thyme
fresh thyme
French garden whole spice
French garden whole spice
French garden whole spice
ginger
ginger
ginger
habanero
habanero
habanero
jalapenos
jalapenos
jalapenos
water
water
water
Tamarind
Tamarind
Tamarind
jerk base
jerk base
jerk base
purple seasoning
purple seasoning
purple seasoning
soy sauce
soy sauce
soy sauce
brown sugar
brown sugar
brown sugar
ketchup
ketchup
ketchup
cornstarch slurry
cornstarch slurry
cornstarch slurry
fresh coconut
fresh coconut
fresh coconut
red kidney bean
red kidney bean
red kidney bean
garlic
garlic
garlic
yellow onion
yellow onion
yellow onion
bell peppers red
bell peppers red
bell peppers red
green bell peppers
green bell peppers
green bell peppers
yellow bell peppers
yellow bell peppers
yellow bell peppers
Rasta Cola
Rasta Cola
Rasta Cola
parsley
parsley
parsley
coconut milk
coconut milk
coconut milk
garlic powder
garlic powder
garlic powder
onion powder
onion powder
onion powder
rice
rice
rice
Equipment
Dutch potgrillblender
Tips
Put the pot of seasoning before the fresh herbs.
Marinate chicken for two hours.
Grill chicken for 4-5 minutes on each side over medium-high flame.
Marinate tamarind overnight for tamarind water.
Soak kidney beans with garlic and water overnight.
Cook kidney beans for 25-30 minutes.
Once water dries out from rice, turn down heat low and let it steam to make crunchy rice.