Last Week I Decide I Was Hungry For Something Outside My Normal Dinner Fare, I Served Jerked Chicken Tacos With Slaw, Havana Rice, and Chipotle Cornbread.

Everyone in or family decided this recipe is a keeper! I was a little worried about the fact I was adding a small fresh jalapeno pepper in with the Jerked Chicken, however, the pepper only added flavor and not heat. The funny thing is the only thing with HEAT was the Chipotle Cornbread, however, we both kept saying is hot but I just can’t stop eating it!

Ingredients:

For the Jerked Chicken

6-8 fresh chicken breast deboned cutlets (I trimmed the few pieces of fat off).

1 teaspoon of cloves

1/2 teaspoon (pinch) of salt

1 teaspoon of black pepper

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 teaspoon of ginger

1 teaspoon of thyme

1 + 1/2 teaspoon of chili powder

1 small jalapeno pepper seeded, cored, and minced (finely chopped)

1 teaspoon of chipotle hot sauce (or omit, letting each person add their own hot sauce)

2 tablespoons of fresh lime juice (a whole lime, I use a juicer since I have arthritis)

1 teaspoon of freshly grated – zested lime peel

4 freshly minced cloves of garlic (I use a garlic press)

1 tablespoons of olive or vegetable oil

1 tablespoon of brown sugar

1 teaspoon of vinegar (you may use any type of vinegar)

Using a the oven safe pan which you will be using to bake your chicken in… place the above ingredients into the pan minus the chicken and combine well. Then add in your rinsed and ready to use fresh deboned chicken breasts (thinner breasts take less time to cook so if your chicken breasts are thick or large it would be best if you sliced them into thinner strips). Once the chicken is thoroughly coated, set the pan of chicken aside to marinate while working on the rice.

This rice is delicious and for those of you worried about the onions and garlic being overwhelming, don’t. The onions cook down, and my sister-in-law didn’t even know the rice contained onions.

Ingredients:

1 + 1/2 cups of long grain rice (washed = rinse just as you would when rinsing beans before cooking them)

3 cups of boiling hot water (heat separately)

1/2 teaspoon (pinch of salt)

1 small white onion diced well (I prefer mine diced well… helps hide if from picky eaters)

3 cloves of garlic minced well

2/3 cup of vegetable oil (if you use olive oil or a darker oil, expect your rice dish to be a bit darker in color)

In a HEAVY skillet (with a lid) place your vegetable oil and your diced onion in the pan with heat on medium – medium high, stir your onion and cook for one minute, then add in the minced garlic and continue to stir and cook until the onion is translucent (not caramelised, do not let it brown). Once you can see through the cooked onions add in the washed rice and continue to stir while cooking until it starts clumping together and coated well with oil. Be sure not to burn your rice.

Now add the boiling hot water and stir well. Reduce the heat to the lowest setting on your stove and cover with lid. Now let it sit and simmer on super low for 20 minutes, or until there isn’t any water left in the bottom of the pan. When you lift the lid to check be quick so the heat/steam stays in the pot. You will notice “holes” starting to form on the top of the rice, this is a good thing. At this point turn the rice off and leave the lid on to keep the heat in. The rice is finished with the exception of fluffing with a fork before serving.

Once you’ve covered your rice to cook for 20 minutes, turn your oven on to 375 degrees. Turn your chicken over and recoat with the jerked seasoning. Place your jerked seasoned chicken in the oven (uncovered) and cook for 20-30; turning midway through to evenly cook through and the chicken pulls apart easily with a fork.

At this point I mixed up a batch of Krusteaz Chipotle Cornbread; I added a 1/2 cup of shredded cheddar cheese to the mix for a bit of variety. Place the cornbread in the oven on the same shelf alongside the jerked chicken.

Now it’s time to prep the slaw which will be used to top the jerked chicken tacos.

Ingredients:

A small bag of pre-chopped slaw mix works well for this and it’s actually cheaper than purchasing all the ingredients in the slaw mix bag (two types of cabbage, carrots etc).

3 green onions chopped (I set aside a few chopped greens to top each dish for added color)

1 teaspoon of celery seed

2 tablespoons of honey

1 tablespoon of olive or vegetable oil

1 tablespoon of mustard (flavor is your choice)

A bit of black pepper and a pinch of salt.

Mix the ingredients for the slaw dressing in a small bowl or the bowl you will be using to add the slaw mix when its time; and then place in the refrigerator until ready to combine the slaw with the dressing just befoe serving.  Keeping them separate until just befoe serving will keep the vegetables crunchy, the colors bright.

While the jerked chicken is cooking (time to turn your chicken?) along with your chipotle cornbread, it’s time to start gathering everything you will need to dress your jerked chicken tacos. Sour cream, guacamole, chopped green onion, cheese, smoked hot sauce; any toppings your family will enjoy. However, the jerked chicken with slaw married is a geat taste and texture combination alone.

Once the chicken and cornbread are done remove from oven. Using 2 forks pull the jerked chicken apart into shredded chicken. Once finished placed in a covered dish to retain heat.

Using a fork fluff your rice.

Combine your slaw and dressing.

It’s ready to serve!

I hope your family enjoyed the Jerked Chicken w/ slaw Tacos, Havana Rice, and Chipotle Cornbread as much as our family has. They’ve requested I make this recipe again and it’s only been a week since I made it last.

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