I love to cook and I especially love any food that has some kind of "Heat". I discovered something wonderful called "Jerk" Seasoning many many years ago and have been a big fan since. The spices & herbs bring out some wonderful flavors in any meat you choose to barbecue ie steak and chicken are my favorites. It's something everyone should discover for themselves; thou it's not for the faint of heart...your taste buds will explode in a good way ! Here is one of my favorite recipes to cook for myself that is quick & delicious...
"Jerk Chicken Kabobs" & "Cilantro Rice"
Jerk Chicken :
- 2 chicken breasts (boneless; cut into 1 1/2 inch cubes)
- 2 Bell peppers; Red, Yellow or Green (cut into 1 inch pieces)
- 1 Red Onion (cut into 1 inch pieces)
- Button Mushrooms
- 2 tablespoons Jamaican Jerk Seasoning
- 2 cups of Lite Italian Dressing
Marinade chicken in 2 tablespoons of Jerk Seasoning & 1 cup of Italian Dressing for about 30 Min's in refrigerator. Place vegetables into a resealable plastic storage bag with 1 cup of Italian Dressing shake well to coat all veggies; refrigerate for 30 Min's as well.
Thread your chicken onto a metal skewer and thread your veggies onto their own separate skewer; by doing this you will have more control of the cooking time/heat. Chicken should cook for 15 - 20 minutes on medium heat, turning once. The vegetable skewers should be turned often, every 2-3 minutes so they do not burn.
Cilantro Rice :
- 1 cup White Basmati Rice
- 2 Chicken Bouillon Cubes
- 4 Garlic Cloves mashed to release oils
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Water (use same cup you measured the rice in)
- Cilantro for garnish
Saute garlic/oil in deep frying pan on low heat, add 1 cup of rice and saute for a few minutes just enough that the rice turns translucent (about 2-3 minutes). Add 2 cups of water (make sure you use the same cup you measured the rice with - very important) stirring well. Add 2 cubes of chicken bouillon, stir until cubes dissolve. Bring rice to a rapid boil for about 1 minute & cover pan w/ lid and turn down to low about 2-3 on stove, cooking for 10 minutes. After complete remove lid and wipe off condensation before you place lid back on. Chop up fresh cilantro and sprinkle over the top of the rice and serve.
Enjoy !
"Jerk Chicken Kabobs" & "Cilantro Rice"
Jerk Chicken :
- 2 chicken breasts (boneless; cut into 1 1/2 inch cubes)
- 2 Bell peppers; Red, Yellow or Green (cut into 1 inch pieces)
- 1 Red Onion (cut into 1 inch pieces)
- Button Mushrooms
- 2 tablespoons Jamaican Jerk Seasoning
- 2 cups of Lite Italian Dressing
Marinade chicken in 2 tablespoons of Jerk Seasoning & 1 cup of Italian Dressing for about 30 Min's in refrigerator. Place vegetables into a resealable plastic storage bag with 1 cup of Italian Dressing shake well to coat all veggies; refrigerate for 30 Min's as well.
Thread your chicken onto a metal skewer and thread your veggies onto their own separate skewer; by doing this you will have more control of the cooking time/heat. Chicken should cook for 15 - 20 minutes on medium heat, turning once. The vegetable skewers should be turned often, every 2-3 minutes so they do not burn.
Cilantro Rice :
- 1 cup White Basmati Rice
- 2 Chicken Bouillon Cubes
- 4 Garlic Cloves mashed to release oils
- 2 tablespoons Extra Virgin Olive Oil
- 2 cups Water (use same cup you measured the rice in)
- Cilantro for garnish
Saute garlic/oil in deep frying pan on low heat, add 1 cup of rice and saute for a few minutes just enough that the rice turns translucent (about 2-3 minutes). Add 2 cups of water (make sure you use the same cup you measured the rice with - very important) stirring well. Add 2 cubes of chicken bouillon, stir until cubes dissolve. Bring rice to a rapid boil for about 1 minute & cover pan w/ lid and turn down to low about 2-3 on stove, cooking for 10 minutes. After complete remove lid and wipe off condensation before you place lid back on. Chop up fresh cilantro and sprinkle over the top of the rice and serve.
Enjoy !
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