Jamaican Jerk Chicken with Rasta Pasta recipe
Jamaican Jerk Chicken with Rasta Pasta recipe. This hearty dish combines the flavors of spicy jerk seasoning with the creamy comfort of pasta. Trust me, it’s a Caribbean delicacy that you don't want to miss.
Ingredients
For the jerk chicken:
- 1 lb chicken breast cut into bite-sized pieces
- 1 tbsp olive oil
- 2 tbsp Jamaican jerk seasonings
- 1 tsp paprika
- Salt and black pepper to taste
For the Rasta pasta:
- 2 tbsp olive or vegetable oil
- 1 small onion chopped
- 1 green bell pepper 1 red bell pepper, and 1 orange bell pepper (sliced)
- 1-2 Scotch bonnet peppers chopped
- 3 cloves garlic chopped
- 2 tbsp Jamaican jerk seasoning
- 1 cup chicken stock
- 1 cup coconut milk or heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 lb penne pasta
Instructions
For the Jerk Chicken:
- Heat the olive oil in a large pan over medium heat.
- Season the chopped chicken with Jamaican jerk seasonings, paprika, and salt and pepper.
- Add the chicken to the pan and cook for 6-7 minutes, or until the chicken is cooked through. Once cooked, remove the chicken from the pan and set it aside.
For the Rasta Pasta:
- In the same large pan, heat 2 tablespoons of olive or vegetable oil and add the chopped onion and sliced bell peppers. Cook for about 5 minutes to soften them, or longer according to your preference.
- Next, add the chopped garlic and Jamaican jerk seasoning with salt and pepper to taste. Cook for another minute, stirring continuously.
- Now, add the chicken stock, coconut milk, and the previously cooked chicken to the pan. Simmer the mixture for about 5 minutes until it thickens up. If it gets too thick, add a few tablespoons of water or chicken stock.
- Stir in the grated Parmesan cheese and remove the pan from the heat.
- While the Rasta Pasta is simmering, cook the penne noodles according to the package instructions. Once cooked, drain the noodles.
- Toss the cooked penne noodles in the pasta sauce you prepared earlier.
- Serve the delicious Jamaican Jerk Chicken with Rasta Pasta while hot and enjoy the burst of flavors!
Notes
Substitutions:
You can substitute the coconut milk with heavy cream if you prefer. Also, if Scotch bonnet peppers are too spicy for you, feel free to use milder peppers.
Cooking tips:
If the sauce becomes too thick, add a few tablespoons of water or chicken stock.
Nutritional information:
This dish is high in protein and also contains a good amount of vitamin C from the bell peppers.
