![]() ![]() And don’t forget to join us on Facebook, Twitter and do tell your friends about the cooking videos. BTW, the sort of sweet and creamy flavours of the coleslaw complements this jerk chicken wonderfully.īefore you go, please leave me a comment below – it’s always appreciated. ![]() Here I have it served with some rice and creamy coleslaw. While this cooks in the oven your home will be blanketed with the lovely scent of rich Caribbean spices and herbs and you’ll be counting down the minutes until you can devour a succulent piece of the Ultimate Oven Jerk Chicken. If you want you can place some aluminum foil over the dish the first 30 minutes of cooking, but I find that leaving it exposed (open) works great. Cover with a lid or tin foil and place in your preheated oven for 15 mins, then uncover and cook for a further 10 minutes. Bring to the boil then add the chicken, skin side up. Crumble in the chicken stock cube and squeeze in the lime juice. The chicken should be cooked after that, so if you want to add some rich colour to the finished dish, you may need to turn on your broiler for a few minutes. Fry for two minutes, then add the rice, kidney beans (including the water) and coconut milk. Place the baking dish with the chicken on the middle rack and allow this to cook for about 1 hour and 20 minutes. I had mine marinating in the baking dish already, so I was good to go. Nutritional Data for Low Carb Version, (using Truvia): Servings: 5, Serving size: 2 pieces, Cal: 365, Carbs 2.5 g, Net Carbs: 1.5 g, Fiber: 1 g, fat: 22 g, Protein: 35 g, Sugars: 0 g.After 2 hours take it out of the fridge and pour everything (including all the marinade) into a baking dish and let it come up to room temperature while you oven heats up. Turn oven to broil setting, and broil chicken to brown the skin for 2 to 4 minutes.
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