I’m no expert; however, when I see a sale I grab and run for it. Well, on my last shopping trip at my neighborhood store I noticed three cans of 15.5 ounce black beans for $2.00. As a matter a fact it was when I also bought the three cans of garbanzo beans (chickpeas) for $2.00 as well. It seems like Publix was on a roll with a 3 for $2 deal. Publix is the supermarket in my region.
Anyway, I hatched the perfect plan for Sunday’s supper and beyond. You see, whenever I cook on Sundays I also prepare for a couple a days in the week. If I don’t, I’m liable to eat anything which includes take out at a fast food joint or any other food establishment. Therefore, it’s very vital that I plan my meals ahead especially for the first few days. Later on in the week, I can always ‘coast’ along and be spontaneous with my choices.
As I was saying, my black beans turned out to be just what I needed. I simmered it with a little coconut milk along with diced onions, bell peppers, garlic, thyme, celery and dried seasoning. I know that my Latino amigos would love my twist on the dish. I further made a tomato, avocado and parsley salad (sorry, I had no cilantro) which I added a squeeze of lime along with a pinch of salt and pepper and a drizzle of olive oil. Of course, I added a small sprinkle of sugar for a fine balance to cut the acid from the tomatoes. Then I placed it in the refrigerator to chill.
I marinated my chicken (dark portions) the previous night. I made sure to input less sodium as I know that the jerk sauce has a good proportion of salt included. I added crushed garlic, along with chopped onions, thyme, and black pepper. Jerk sauce is found in the ethnic aisle of many neighborhood stores or West Indian/Latin stores.
Chicken parts were roasted in oven for forty-five minutes at (390 degrees F) turning once. I then basted it with a blend of a squeeze of ketchup, vinegar (any kind will do), a touch of honey and soy sauce and then gave it another five minutes under the broiler.
I served my Jamaican jerk chicken, black beans, avocado/tomato/parsley salad with a serving of rice and fried plantains. The co-mingling of flavors were unbelievable. My taste buds were greatly heightened with the spicy jerk chicken and the corresponding cooling effects of the salad that just exploded in my mouth. Moreover, the creamy black beans and the sweet plantains just about provided a great balance to my meal.
Guys, as always, be kind to your loved ones as well as your good palates.
2 thoughts on “JAMAICAN JERK CHICKEN COMINGLES WITH A TOUCH OF LATINO INFLUENCE”
This looks delicious. The presentation makes you want to dig in through the computer screen. I have prepared my jerk chicken a coupe of different ways. But, i will try yours with the beans to broaden my horizon. I know that it will be good.
Welcome back! Nice to see you once more. Thank you for your continued support and kind words. Yes, you will enjoy this version as well. Bon appetit!