Jerk Seasoned Chicken and sweet corn chowder are a great match. There are numerous recipes for jerk chicken. The combination of lime and lemon juice add extra spark to this easy jerk marinade.
Marinate chicken for at least 6 hours. Place chicken in prepared marinade in the morning and and bake it in the evening.
3-1/2 lbs chicken legs and thighs
1 medium to large onion, quartered
2 cloves garlic
1-1/2 to 3 jalapeno chile peppers, (depending on heat you want) remove seeds
2 tspn allspice
2 tspn black pepper
1 tspn nutmeg
1/2 tspn cinnamon
1 tspn dried thyme
1 tspn Kosher salt
2 tbspn lime juice
1 tbspn lemon juice
3 tbspn light soy sauce
2 tbspn vegetable oil
Preheat oven 375 degrees
Place cut up chicken in a large plastic bag that seals. Put remaining ingredients in a food processor and blend until ingredients are blended into a smooth paste. Spoon paste into plastic bag with chicken, making sure marinade is on each piece of chicken. Seal plastic bag and refrigerate chicken for at least 4 hours before cook it.
Place chicken pieces in a large shallow roasting pan and bake in oven until the chicken is tender and golden brown. Bake 50 minutes to 1 hour or until done.
Makes 4 to 5 servings.
*1 to 2 teaspoon hot pepper flakes may be used if you do not have fresh jalapeno chile peppers. However these peppers are easily found in supermarkets.
A bowl of creamy corn chowder is great with spicy jerk seasoned chicken.
1 15/16 oz can of whole kernel corn
2 cups white potatoes, peeled and diced
3/4 cup onion, finely diced
3 tbspn unsalted butter
2-1/2 cups whole or 2 percent cold milk
2 tbspn flour
Salt and pepper to taste
A dash of hot sauce
In a medium saucepan over medium heat, melt butter. Stir in onion; cook and stir until tender, about 5 minutes.
Add cold milk with flour in a bowl, mix to blend, then add to saucepan. Stir in diced potatoes and cover. Simmer over low heat until potatoes are almost done. This should take about 15 minutes. Add the corn kernels and cook a few minutes more to finish cooking the potatoes and thoroughly heat the corn. Add salt and pepper to the thickened corn chowder. A dash of hot sauce brings out the flavor.
Makes 5 to 6 servings.