4/16/12

Jerk Chick n Veg Soup

Sunday nights are always the dreadful "oh my God - I have to pack lunch for tomorrow" nights. Thank God for soups because with little changes in ingredients you have a brand new soup every time.  Last night as I got ready to make soup, I started thinking - I eat Jerk Chicken, Jerk Chicken wings, Jerk Beans, why not Jerk Soup. For those who do not know what Jerk is, it is a special signature spice concoction used in Jamaican foods - very pungent, very spicy.  However you can get different spice levels based on the brand of Jerk seasoning you buy. For instance, I have Buffalo Wild Wings Jerk Sauce and its sweeter than its spicy. In my soup, I used Juliana's Jerk Spice (http://www.tijulecompany.com/juliana.php).

Ingredients:
1 chicken tenderloin, poached
2 small cloves of garlic, finely chopped
1 inch ginger piece, chopped
1/2 green pepper, smal bite size pieces
1/2 red onion, finely chopped
1/2 cup frozen corn
1 stalk of celery, small bite size pieces
1/2 cup pinto beans, canned
2 tbsp jerk seasoning
4 cups of chicken broth (depending on how watery you like your soup) or vegetable broth
Chopped fresh cilantro
Lime juice

1. In a stockpot, boil water. Immerse the chicken tenderloin for about 3 to 5 minutes. When it turns white, remove and set aside. Chop into small pieces. Set aside. Reserve liquid.
2. In another stockpot, heat oil. Add the garlic. When fragrant, add onion and celery.  Sautee until light brown and cooked down.  Add the green pepper and corn and stir well. Let cook for a good 8 to 10 minutes while stirring.
3. Now add the jerk seasoning and give it a stir.
4. Add the broth and stir. Let come to a boil on low heat.  You want the vegetables to simmer gently in the soup. Add the pinto beans. Cooking soup on high heat will cause the broth to evaporate and leave uncooked veggies. Add more broth depending on how soupy you want your soup.
You can add the chicken broth that we reserved from the poached chicken.
5. Add the cilantro and a squeeze of lime. 

Serve hot.

4/11/12

Pan Fried Jerk Chicken with Mango Rice and Cilantro Avocado Sauce


Life has gotten so busy in the past few months that I have not been able to blog religiously. I been super duper busy with my dance company and shows.  Wait what - you did not know - if you haev a minute do visit our dance page at http://www.facebook.com/#!/pages/Ishanya-Dance/194534043901862.  Anyhow back to my other passion - which is eating for which (un)fortunately I have to cook!

Here is a very very simple menu that you my enjoy:

Jerk Chicken
1. I used chicken tenderloins for this recipe. Coat chicken tenderloins with olive oil, garlic powder, onion powder, turmeric powder, black pepper and any Jerk Spice (available in local grocery stores). Toss well and set aside.
2. In a flat bottom pan, heat some olive oil. Coat the chicken in store bought fish fry mix. Gently place in the pan without overcrowding. Cook for 4 minutes on medium flame. Flip and cook for another 4 minutes. Now cover and cook for a few minutes. Uncover and cook for another 2 minutes ensuring that the chicken is white on the inside. Serve over the mango rice.

Mango Rice:
1/2 cup brown rice, cook in microwave accding to package directions.

1. In a stockpot, add butter.  Add 1/4 tsp chopped garlic.  Add the rice to the pot. Add 1/4th cup chicken stock and cover and continue cooking till tender on low flame covered.
2. When rice is tender, add chopped mango pieces (about 1 mango). 
3. Add 1 or 2 green chillies, some chopped cilantro, dash of onion powder, salt/black pepper, and lime juice.  Toss and serve with chicken.

Cilantro Avocado Sauce

1. Add the following in a blender and make a fine paste - 1/8 cup cilantro, 1 green chilli, and 1/4 clove of garlic.
2. Now add 2 tbsp sour cream and blend. 
3. Add half avocado and pulse the mixture twice or thrice. 
4. Season with salt, black pepper, onion powder, and some lime juice.

Serve as a side sauce.