Ingredients
- 1 3 oz. Chicken breast filet with grill mark — cut in strips
- 2 oz. Jerk sauce*
- 2 oz. Steamed onions
- 2 oz. Steamed pepper strips
- 1 c. White rice — cooked
- 1/2 c. Malt Vinegar
- 10 green onions — chopped
- 4 cloves Garlic — peeled and chopped
- 2 tbsp. Dried thyme
- 2 tbsp. Vegetable oil
- 4 tsp. Ground allspice
- 4 tsp. Ground ginger
- 4 tsp. Ground cinnamon
- 2 tsp. Ground nutmeg
- 2 tsp. Salt
- 2 tsp. Ground Black Pepper
- 2 tsp. Dark brown sugar
- 1 c. Ketchup
- 3 tbsp. Soy Sauce
Instructions
- To make the sauce, mix all ingredients (except chicken, steamed onions, steamed peppers and rice) and blend well.
- Toss the sauce with the chicken and bake in a 350º oven for 6-7 minutes.
- When they come out of the oven, toss with the onions and peppers. Serve over rice.
- For 20 portions of chicken: 20 (3 oz.) chicken filets, fully cooked 40 oz. (1 quart, plus 1 cup) Jerk Sauce* 5 lbs. steamed onions 5 lbs. steamed pepper strips 20 cups cooked white rice
- For 20 portions of sauce (2 oz. each): 1 1/4 cups malt vinegar 25 green onions, chopped 10 garlic cloves, peeled, chopped 1/3 c. dried thyme 1/3 c. vegetable oil 3 T. ground allspice 3 T. ground ginger 2 T. ground cinnamon 1 T. plus 2 tsp. ground nutmeg 1 T. plus 2 tsp. salt 1 T. plus 2 tsp. ground black pepper 1 T. plus 2 tsp. dark brown sugar 2 1/2 c. ketchup 1/2 c. soy sauce
*Can substitute purchased jerk sauce.