Jerk Chicken [printable recipe]

Adapted from Kitchen Sense
Serves 4

• 4 boneless, skinless chicken breasts, chopped¹
• olive oil
• fresh or canned pineapple

Marinade:

• 1 small onion, chopped
• 3 cloves garlic
• 3/4 habenero pepper², stemmed, seeded (aka Scotch bonnet)
• 2 - 3 green onions, chopped
• 1 tbsp dried thyme
• 1 tbsp dried mustard
• 1 tbsp dark brown sugar
• 1 tbsp kosher salt
• 2 tsp dried marjoram
• 2 tsp ground allspice
• 1 tsp freshly ground pepper
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp cayenne pepper
• 1/4 cup (2 oz) cider vinegar
• 1/4 cup (2 oz) lime juice
• 2 tbsp (1 oz) lemon juice
• 2 tbsp (1 oz) olive oil
• 2 tbsp ketchup

Combine all of the ingredients for the marinade in a food processor³. Pulse until you get a smooth puree. Place all of the chicken into a ziptop bag or a non-reactive container, then pour the marinade over. Stir it gently to coat all of the pieces and let it marinate for between 1 and 24 hours. (Overnight is ideal.)

Dump the chicken and its marinade into a strainer or colander set in the sink and let stand for 10 minutes so the excess marinade can drip off.

In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the chicken pieces. Cook until done. Serve over Jamaican Rice & Peas with a side of fresh pineapple.

According to the original, the chicken keeps well for up to a week in the fridge and is excellent cold. I liked this too much to let it sit around!

Notes:

1. Or, use some combination of chicken parts to your taste. If using bone-in, I strongly recommend grilling them instead and using the excess marinade to baste the chicken as it cooks.
   
2. If you're sensitive to heat, try using a jalapeno or a serrano instead. Or, if you like it spicy, add more! I thought this could have used a bit more heat myself.
3. I use the Ninja MasterPrep which has a 2-cup workbowl. I love it to death. If your mini-prep can't do 2 cups of liquid, you'll need to use a full-size processor.

Jamaican Rice & Peas [printable recipe]

Food & Wine 2009 Annual Cookbook
Serves 4

• 1 small onion, diced
• 1 tsp fresh ginger, finely grated
• 3 cloves garlic, finely grated
• 1 1/2 cups jasmine or long-grain rice (2 "rice" cups)
• 1 1/2 cups (OR 1 14 oz can drained and rinsed) black-eyed peas, kidney beans or black beans
• 1/4 habenero pepper, stemmed, seeded (aka Scotch bonnet)
• 1 13.5-14 oz can of light coconut milk
• 1/2 cup water

Combine all ingredients in a rice cooker, stirring well to combine. Cook on regular white rice cycle until done. Remove the habenero and fluff rice. Serve.

No Rice Cooker?

Heat a tablespoon of oil in a large saucepan. Cook the onion, ginger and garlic until softened, then add the rice, stirring to coat well. Add the beans, habenero, coconut milk and water. Bring to a boil, then reduce to a simmer. Cover and cook over low heat until all of the liquid has been absorbed - about 18 - 20 minutes. Remove from heat, remove the habenero and fluff. Serve.