jerk_chicken_tenders_over_rice.jpg

Jerk Chicken over Rice

Servings: 1

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

  1. To make the sauce, mix all ingredients (except chicken, steamed onions, steamed peppers and rice) and blend well.
  2. Toss the sauce with the chicken and bake in a 350º oven for 6-7 minutes.
  3. When they come out of the oven, toss with the onions and peppers. Serve over rice.
  4. 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
  5. 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.