Jerk, Fungi, & Thyme

Ingredients

Jerk rub (enough for 1 lb+ of boneless, skinless chicken thighs or breasts)

• 1 tsp dried thyme
• 1/2 tsp allspice
• 3/4 tsp kosher salt
• 1/4 tsp-1/2 tsp pepper (1/2 tsp of pepper and 1/2 tsp of cayenne will make this very very spicy – but typical for jerk chicken; diminish the amount according to your preferences as to heat)
• 1/4 tsp-1/2 tsp cayenne
• 1/8 tsp nutmeg
• 1/4 tsp cinnamon

Jerk Sauce (to be passed around at the table as a topping for the chicken, if you’re looking to add some spice and authenticity; omit it if you don’t have time or thyme. OMG.)  I put it all in a blender and serve it out of a salad dressing-kind of bottle, but you can also mince the scallions and onion and chile and then whisk it all together with a fork, if you want to serve it by the spoonful from a little bowl.

• 1 T lime juice
• 2 T apple cider vinegar
• 1 T soy sauce
• 2 T water (or more, if it’s too spicy or too thick)
• 1/2 onion, coarsely chopped
• 1 bunch of scallions (green onions), coarsely chopped
• 3 cloves of garlic, minced
• 1/2 habanero or Scotch bonnet chile, membrane and seeds removed (more, if you’re a little on the crazy side)
• 1 T brown sugar
• 1 tsp dried thyme
• 2 tsp Indian Tamarind paste (or 1/3 c pureed fresh pineapple or mango – or even orange juice, if you don’t have the others)

Chicken

• About 1 pound of boneless, skinless, chicken thighs (or breasts, if you must), cut into bite-size pieces (about 2″ each); cubes of pork will also work
• 2 T of vegetable oil to fry the chicken in
• 1/2 c scallions (green onions), chopped, divided in half.  Half will be stirred into the chicken and half will be added just before serving
• 2 garlic cloves, minced

Place the cut-up chicken pieces in a plastic bag; add the jerk rub and “massage” the bag so that the rub covers all the pieces;  allow to sit at room temperature for about 1/2 hour. Heat a large skillet or wok (my choice) until it’s very hot; add the vegetable oil and heat until it’s shimmering.  Put in the chicken and stir and fry until it’s no longer pink and is nicely browned – 5-7 minutes. Remove from the heat and immediately add half of the scallions and the garlic and stir in.  Dish up the Jamaican Rice and Beans in individual bowls, top it with the jerk chicken, sprinkle the remaining chopped scallions on top and serve.  If you made the jerk sauce, pass it around at the table.  Yum.

Ingredients

• 1 T vegetable oil
• 1 clove garlic, minced
• 4 scallions (green onions), thinly sliced
• 1 c uncooked long-grain rice (not rinsed)
• 1 14 oz can of coconut milk, well-mixed
• 1 c water
• 1 T butter
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1 Scotch bonnet or habanero chile left whole (optional); you’ll remove this before serving.  It’s used just to add a faint spiciness.
• 1 can of kidney beans, drained and rinsed

In a medium saucepan, with a lid, heat the oil over medium low heat, add the garlic and scallions and stir and saute until softened, about 1-2 minutes.

Add the rice, coconut milk, water, butter, thyme, whole chile, beans, and salt.  Bring to a boil, stir well, then turn the heat down to very low, cover the pan, and cook for about 25 minutes, being careful not to lift the lid to peek until at least 20 minutes have passed.  When the rice is cooked and tender, taste, and add more salt, if necessary.  Remove from the heat and remove the whole chile; let sit for 10 minutes, then fluff with a fork and dish up as part of the Jerk Chicken Bowl recipe – or just by itself.

Ingredients

• 1 T olive oil
• 4 T butter
• 1 pound boneless, skinless chicken – thighs or breasts, cut into about 2″ pieces (I could beg you to use thighs, but I won’t 🙂
• 1 tsp salt
• 1/4 tsp pepper
• 2 cloves garlic, minced
• 1 1/2 tsp dried thyme (or 2 generous tablespoons fresh thyme, better yet)
• 8 oz mushrooms, sliced;  – your choice.  To make it easy, just buy the pre-sliced ordinary ones
• 2/3 c white wine – or marsala, if you happen to have it
• 1/3 c chicken broth (or a little more)
• 1 tsp lemon juice
• 2 T heavy cream – or half & half (or a little more)
• 1/4 c parsley, chopped (optional)
• previously cooked pasta or rice (optional)
• a sprinkling of grated cheese; we like gruyere (optional)

In a large skillet over medium high heat, heat the oil and butter.  Add the chicken, salt, and pepper and stir and fry until the chicken is almost cooked – about 3-4 minutes.  Reduce the heat to medium and add the garlic, thyme, mushrooms, wine, and broth and simmer until the mushrooms are tender and the sauce has reduced – about 5 minutes.  Add the lemon juice and cream and bring back to a simmer.  If you want more broth, add a little more chicken broth and a little more cream.  If you’re worried about the chicken (especially breasts) getting dry, take them out before sautéing the mushrooms and then add them back in.  Add the parsley, if you want.

Remove the chicken from the heat.  Serve it on its own with crusty artisan bread – or add cooked pasta or rice.