Jamaican Jerk Chicken
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1 | kg | Chicken breast, skin on |
| 500 | g | Onions prepared & diced |
| 300 | g | Peppercorns, green in brine prepared & diced |
| 37.5 | g | Orange peeled & segmented |
| 5 | g | Parsley chopped |
| 150 | g | KNORR Americas Jamaican Jerk Paste |
| 150 | ml | Orange juice |
| 150 | ml | Apple juice |
| 30 | ml | JIF Lemon Juice 250ml |
| 1500 | g | Tinned tomatoes & chopped |
| 600 | g | KNORR USA Long Grain Rice |
Preparation
Advance preparation:
Wash & prepare all the vegetables and fruit to an even size.
1. Trim any excess fat from the chicken.
2. Place the oil in a non stick wok or frying pan and raise to a medium to high heat. Add the chicken and cook by stir fying for 2-3 minutes, add the Jerk spice paste, cook for a further 1 minute.
3. Add the vegetables and stir fry for 2-3 minutes. Add the fruit, fruit juice and tomatoes. Bring to the boil and simmer for 2-3 minutes.
4. Cook the rice as per the manufacturers instructions or as required.
5. Serve in a large heated bowl with the Jerk chicken & and vegetables on a bed of rice.
Handy hint:
The chicken breasts cam be lightly rubbed with Jamaican Jerk paste to add flavour and marinade in advance.
