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Jamaican jerk chicken

A spicy dish to heat up cool nights.

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Slab this on your chicken (remember to get under the skin if you can!). Wear some gloves if you have ‘em… this marinade contains hot pepper. Allow this to marinate for an hour at least, if you have the time. If you can marinate overnight, even better.

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Cook your chicken pieces at 400 degrees F. for 45 minutes to 1 hour, or until juices run clear. For the last minute, put on the broiler and allow some of the skin to crisp up a bit. Don’t let the marinade burn!

Rice and peas

1 cup white rice
1 can red kidney beans
1 small onion, minced
1 clove garlic
1 scallion, sliced
1 teaspoon garlic powder (optional – I really love garlic)
Chicken stock

Saute your onions and garlic over medium heat for a few minutes (keep em a bit crunchy). Add your rice, the garlic powder, scallions and beans. Add the rice and stir all together.

Pour enough chicken stock over your rice that it comes up the width of 2 fingers above the level of the uncooked rice. Bring to the boil and allow to cook down until it reaches the level of the rice. When the chicken stock has reached the level of the rice, stir once, turn your heat to low and cover. Cook on low for 20 minutes.

After 20 minutes your rice will be perfect, give it a stir and enjoy.

note: Traditionally, Jamaican rice & pea should be made with coconut milk. Just replace the chicken stock with 1 can of coconut milk plus enough water so that the total amount of liquid follows the “2 finger rule” (see above).

Fried green plantains

2 green plantains
veggie oil
salt

Heat your veggie oil – you want enough to almost cover the plantains.

Peel plantains and cut into slices, about 1 inch thick.

Fry your cut plantains once for about 2-3 minutes. Drain on paper towels.

Smash with a mallet and then fry again for another 1 1/2 to 2 minutes. Drain and season with some salt.

Amy Seponara-Sills blogs at We are Never Full.

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