Jamaican Jerk Chicken Tapas recipe (Competition entry)

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My partner’s home-made recreation – delicious!

Please send me on holiday to Barcelona” – Easyjet Holidays competition. I have decided to enter the recipe below for the Easyjet competition taking a little inspiration from Jamaica (ruled by Spain 1509-1655) and of course recreating it tapas style.

To create this tapas dish with a twist, you would begin by preparing the Jerk Chicken with the ingredients below:

  • 1 tablespoon ground spanish pimento / all-spice
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons ground sage
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons garlic powder or fresh
  • 1 tablespoon sugar
  • 1/4 cup spanish olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 1 lime juice
  • 3 spring onions — finely chopped
  • 1 cup onion — finely chopped
  • 4 to 6 diced chicken breasts
  • Slices of red, green and yellow peppers
  • Romaine lettuce leaves

Puree all the ingredients, except the chicken in a food processor. Pierce the chicken with a fork to make tiny holes. Place the chicken in a shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for upto 24 hours, depending on how intense you want the flavor to be. Cook in a preheated  oven on gas mark 4 for 35 mnutes or until brown, turning the chicken over midway through cooking.

Once the chicken is cooked, place into the tapas dish with any remaining sauce and add slices of red, green and yellow peppers, complimented by sliced romaine lettuce leaves and Spanish olive oil drizzle to represent the bright colours of the Caribbean.

Then, it’s time to tuck in to your taste of Jamaica with a Spanish twist – Enjoy! 🙂

My partner makes this on a regular basis and it is always a delight for the tastebuds – if you decide to attempt it then please share your comments of how you get on.

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