AMAZING Caribbean Jerk Chicken Recipe | Chef Vic Cuisine

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: regular seasoning

homemade blends can reduce sodium and additives.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

light coconut milk has fewer calories.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

canned beans are more affordable and convenient.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

chicken thighs are often cheaper than breasts.

Season the chicken breasts with a thin coating of salt and freshly ground black pepper on both sides.

Dice the chicken breast into tiny chunks and add an additional thin coat of salt and pepper if necessary on the inner flesh of the chicken.

Chop up all the vegetables: remove the core of each pepper and thinly slice along the length, then dice them up.

Peel and thinly slice the carrot, then dice it into smaller pieces.

Finely chop the red onion and green onion.

Use a garlic press to mince the garlic cloves.

Put the cashews into a food processor and dice them into very small pieces.

Heat the extra virgin olive oil in a large skillet on medium-high heat.

Saute the minced garlic in the oil for a few minutes to absorb flavor.

Add the diced chicken to the skillet and add half of the chili pepper seasoning, coriander, and basil to coat the chicken.

Cook the chicken until most of it is entirely cooked white, then pour on the ground cashews and toss to coat.

Add all the diced vegetables to the skillet and the remaining chili pepper powder, coriander, and basil.

Add the teaspoon of salt and black pepper, and toss to spread throughout the dish.

Add the caribbean jerk sauce, stir, and let it simmer for about five minutes on low heat before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary