Re: Fire and Spice - Cooking Contest
Posted: Mon Oct 01, 2012 9:45 am
Leaves changing colours to red, gold, orange, and brown herald the arrival of Autumn. Days are shorter and nights are becoming longer, wrapping us in a chilly embrace. So, I decided to heat things up with a little ethnic Caribbean flavour, by means of this recipe to make for my "Fire and Spice" cooking contest entry: Baked Jamaican Jerk Chicken.
Gathered here is an itemized list of all of the ingredients:
Taking the coated boneless chicken breasts out of the large plastic zipper-sealed bag, I placed each one into a shallow aluminum pan, and covered them with a sheet of tinfoil. After that, I put the pan into the refrigerator to marinate.
Four hours later, the marinated boneless chicken breasts are ready to be cooked. Now the oven had to be preheated at a temperature of 350°F (175°C). In the meantime, I poured the vegetable oil into a 9x12 baking dish, and spreading it all over the bottom. Next, I took the pan out of the refrigerator and gently transferred the chicken breasts into the oiled baking dish, and then slid it onto the center rack of the oven. Because these chicken breasts are indeed boneless, cooking time was approximately reduced in half to only 40 minutes.
During the last fifteen minutes, I began making the rice (I had chosen Herb and Wild Rice) on the stove top, following the directions transcribed on the back of the package.
Removed the Baked Jamaican Jerk Chicken from the oven, as well as the rice from the stove top when cooked, allowing the Baked Jamaican Jerk Chicken to stand for another five minutes in order to cool and re-distribute the marinade flavourings into the meat. Along with the main course and its side dish, I also dolled out a spoonful of mango and lime salsa onto an empty section of the plate to serve with the meal. The mango chunks and the lime juice concentrate counteract the zesty combination of spices, relieving your burning tongue while eating.
Mek wi nyam! (Let's eat!)
Gathered here is an itemized list of all of the ingredients:
- Boneless Chicken Breasts (defrosted and cut into pieces)
- Salt
- Ground Allspice
- Brown Sugar (packed)
- Onion Powder
- Minced Garlic (dried)
- Ground Nutmeg
- Black Pepper
- Ground Ginger
- Cayenne Pepper
- Ground Cinnamon
- Thyme Leaves (dried)
- Vegetable Oil
- Mango and Lime Salsa
- Rice (any variety)
Taking the coated boneless chicken breasts out of the large plastic zipper-sealed bag, I placed each one into a shallow aluminum pan, and covered them with a sheet of tinfoil. After that, I put the pan into the refrigerator to marinate.
Four hours later, the marinated boneless chicken breasts are ready to be cooked. Now the oven had to be preheated at a temperature of 350°F (175°C). In the meantime, I poured the vegetable oil into a 9x12 baking dish, and spreading it all over the bottom. Next, I took the pan out of the refrigerator and gently transferred the chicken breasts into the oiled baking dish, and then slid it onto the center rack of the oven. Because these chicken breasts are indeed boneless, cooking time was approximately reduced in half to only 40 minutes.
During the last fifteen minutes, I began making the rice (I had chosen Herb and Wild Rice) on the stove top, following the directions transcribed on the back of the package.
Removed the Baked Jamaican Jerk Chicken from the oven, as well as the rice from the stove top when cooked, allowing the Baked Jamaican Jerk Chicken to stand for another five minutes in order to cool and re-distribute the marinade flavourings into the meat. Along with the main course and its side dish, I also dolled out a spoonful of mango and lime salsa onto an empty section of the plate to serve with the meal. The mango chunks and the lime juice concentrate counteract the zesty combination of spices, relieving your burning tongue while eating.
Mek wi nyam! (Let's eat!)
The judging should be done by next Monday, so good luck until then!
these are all really good ideas and yummy food! Omg im so hungry now. 
