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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (272g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon pepper jamaican jerk spice |
||
| Calories 248 | ||
| Calories from Fat 78 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 5.3g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 298mg | 12% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 12.7g | 4% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 7.4g | ||
| Protein 28.6g | 57% | |
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" Jamaican-Me-Hungry" Chicken Bake
By: * Pamela *
Mar 24, 2006
As this bakes your house will be filled with the most delicious aroma! Don't let the long list of ingredients scare you, this dish is worth it 
Created for RSC 2006.
SERVES 4 -6
Ingredients
Jerk Rub
- 1 teaspoon onion flakes
- 1 teaspoon thyme
- 1/4 teaspoon allspice
- 1 teaspoon pepper
- 1 teaspoon chili powder, use ancho chili powder if you can find it
- 1/2 teaspoon cayenne, more if you dare
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sage
- 2 teaspoons brown sugar
- 1 teaspoon chives
- 1 pinch clove
- 1 pinch cinnamon
Topping
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1/4 cup onion, diced
- 1/2 cup red pepper or green pepper, diced
- 1 habanero pepper (optional)
- 2 teaspoons rum
- 1 1/2 cups crushed tomatoes
- 1 teaspoon lime juice
- 2 teaspoons jamaican jerk spice, posted above
Directions
1
For the rub, combine all ingredients in a ziploc bag. Reserve 2 tsp for topping. Place chicken into ziploc bag and rub mixture into chicken. Let sit in fridge for at least 1 hour or overnight.2
For topping, sauté garlic, peppers, and onion in olive oil until tender. Add remaining ingredients and cook until slightly thickened.3
To bake, place seasoned chicken in a 9x13 baking pan. Divide topping equally on top of each breast. Bake 30-45 minutes or until chicken is cooked through.4
Eagerly anticipate your meal as the aroma wafts through your house!
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: LARavenscroft
On Mar 22, 2008
This was very good, served it over rice. I used an unseeded jalapeno instead of the habenero and it was plenty spicy! Leftover chicken will go into a soup for dinner on Monday night which is something that I do often when we have leftover chicken. Reviewed for Healthy Choices 2008 ABC Tag Game.
From: Chef Stonebury of Stone
On Jan 9, 2008
It was wonderful spicewise but we used half a cup of serranos for our peppers and it was way too hot - and we know spicey! I will use the serranos again next time but probably a 1/4 cup of them so I can enjoy the other spices.
From: jakpak #353708
On Oct 2, 2006
I made this recipe this weekend for my family and they did not care for it. I have been to Jamaica and it didn't taste like the jerk chicken that they have there. It was too thyme, too tomatoey and not enough jerk taste. My husband said it tasted like I poured a hot salsa over top of the chicken and baked it. The jerk chicken in Jamaica is more like a barbecue sauce on the chicken. If I make it again, I would tweak the recipe for more jerk flavor.
From: Chef Kate
On Mar 23, 2006
Excellent dish. The chicken is tender and not overly spiced (though I did omit the optional chile). The topping is wonderfully rich and really makes the dish!
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