Hope you had a chance to stop by our booth at this year's Village & Vineyard Taste Tour!
Here are the recipes for the chicken & rice sampler.
If you like THESE recipes, make sure to get a seat at the upcoming classes.
Click here to register for the Jamaican Cuisine cooking class.
Click here to register for the Jamaican Rum Party!
Jamaican Jerk Chicken
4 Servings
1 tbsp ground allspice
1 tbsp dried thyme
1 1/2 tsp cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbsp garlic powder or fresh-minced garlic
1 tsp salt
1 tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
1 lime - juiced
1 scotch bonnet pepper
3 green onions - finely chopped
1 cup onion - finely chopped
4 -6 chicken pieces
- Seed and finely chop the Scotch Bonnet pepper. Trim chicken of fat.
- In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice and lime juice.
- Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken, cover and marinate for at least one hour - longer if possible.
- Preheat an outdoor grill.
- Remove the chicken pieces from the marinade and grill for 10-12 minutes on each side or until full cooked. While grilling, baste with the marinade.
- Bring the leftover marinade to a boil and serve on the side.
Coconut Rice
8 Servings
2 cups long grain rice, cooked
1 pkg coconut cream powder
1/4 cup butter, melted
1/4 tsp ground allspice
1 tsp chili powder
Mix ingredients in a medium-sized pot or large sauté pan over medium heat and cook until heated through.
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
OPENING FALL 2019!
CLICK HERE to see this season's schedule and for on-line registration.
