Serves 1
Directions
- 1Pour seasoning from Jamaica chicken, paprika, fresh thyme, French garden whole spice, ginger, habanero, jalapenos, and water over the chicken.
- 2Add the regular blend seasoning first before the fresh herbs.
- 3Marinate the chicken for two hours.
- 4Grill the chicken for four to five minutes on each side over a medium-high flame.
- 5To make the Tamarind jerk sauce, combine tamarind (marinated overnight to make tamarind water), jerk base, purple seasoning, soy sauce, brown sugar, and ketchup.
- 6Let the Tamarind jerk sauce come to a boil.
- 7Add cornstarch slurry to tighten the sauce.
- 8For rice and peas, use fresh coconut and blend it with coconut water.
- 9Strain the blended coconut mixture.
- 10Soak red kidney beans with garlic and water overnight, then cook them for 25-30 minutes.
- 11Cook peas in a little water.
- 12Add green onion, yellow onion, fresh thyme, red, green, and yellow bell peppers, Rasta Cola, and parsley to the peas.
- 13Pour the strained coconut liquid into the peas mixture.
- 14Add coconut milk and habanero to steep.
- 15Stir everything up.
- 16Add garlic powder and onion powder.
- 17Add rice to the pot.
- 18Cook for 45 minutes; once the water dries out, turn the heat low and let it steam to make crunchy rice.
- 19Cut the cooked chicken.
- 20Top the chicken with the Tamarind jerk sauce.
Ingredients
- quarter legs chicken
- onions Julian's
- green onions
- paprika
- fresh thyme
- French garden whole spice
- ginger
- habanero
- jalapenos
- water
- Tamarind
- jerk base
- purple seasoning
- soy sauce
- brown sugar
- ketchup
- cornstarch slurry
- fresh coconut
- red kidney bean
- garlic
- yellow onion
- bell peppers red
- green bell peppers
- yellow bell peppers
- Rasta Cola
- parsley
- coconut milk
- garlic powder
- onion powder
- 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.
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