Jamaican Jerk Chicken Set
1 hour 30 minutes
1 complete set of Jamaican Jerk Chicken
Jamaican jerk chicken is a well-known Jamaican cuisine. The succulent juice taste from the grilled chicken and the after taste kick from the herbs brings an adventure to the taste buds for everyone.
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- Caribbean Rice with Bean
Cooked rice 60 g - Jamaican Jerk Chicken
- Stir Fried Vegetables
- Chicken Feet Soup
- Dairy Product
100 ml Low fat plain milk - Fruit
4-5 cubes (65 g) Pineapple
Nutrition Value in 1 Serving
Calories
564.2 kcal
Carbohydrate
78.4 g
Fat
16.4 g
Protein
25.8 g
- Caribbean Rice with Bean
Cooked rice 80 g - Jamaica Jerk Chicken
- Stir Fried Vegetables
- Chicken Feet Soup
- Dairy Product
100 ml Low fat plain milk - Fruit
4-5 cubes (100 g) Pineapple
Nutrition Value in 1 Serving
Calories
634.6 kcal
Carbohydrate
86.2 g
Fat
17.9 g
Protein
32.1 g
- Caribbean Rice with Bean
Cooked rice 120 g - Jamaican Jerk Chicken
- Stir Fried Vegetables
- Chicken Feet Soup
- Dairy Product
100 ml Low fat plain milk - Fruit
4-5 cubes (65 g) Pineapple
Nutrition Value in 1 Serving
Calories
740.2 kcal
Carbohydrate
101.9 g
Fat
19.6 g
Protein
39.2 g
Caribbean Rice with Bean (for 6 pax)
| 2 ½ tsp | Unsalted butter |
| 1 pc | Holland onion, sliced |
| 10 cloves | Garlic, chopped |
| 2 ½ tsp | Cumin powder |
| 2 ½ tsp | Turmeric powder |
| 2 ½ tsp | Dried thyme |
| 1 cup | Rice grain |
| 1¾ cups | Water |
| 1 tbsp | TUMIX® Chicken Stock |
| Some | Salt |
| 120 g | Red kidney beans, drained |
| 1 pc | Tomatoes, seeded and diced |
| Some | Chopped coriander leaves |
- Heat butter in a pot, add in onion, garlic, cumin powder, turmeric powder and dried thyme. Stir until the onion caramelised and fragrant.
- Add in the rice and stir well.
- Pour in the water and adjust the seasoning with TUMIX® and salt.
- Let the rice cook, once the rice is cook, fluff the rice with wooden fork and add in the red kidney bean and tomato.
- Garnish it with coriander leaves. Ready to serve.
Jamaican Jerk Chicken
Ingredients A
| 70 g | Chicken meat |
Ingredients B: marinate
| 1/2 tbsp | Brown sugar |
| 1/2 tsp | 5 Spice powder |
| 1 tsp | Dried thyme |
| 1 tsp | Cinnamon powder |
| 1 tsp | Nutmeg powder |
| 1 tsp | Cayenne pepper |
| 1 tsp | Smoked paprika |
| 1 tsp | Ground black pepper |
| 1/2 tsp | AJI-NO-MOTO® |
| 1 tsp | Salt, or to taste |
| 3 cloves | Garlic |
| 1/2 pc | Onion |
| 10 g | Ginger |
| 1-2 pcs | Bird eye’s chili |
- Blend all ingredient (B) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the grill and grill your chicken for 15-20 minutes or internally cooked. Ready to serve.
Stir Fried Vegetables
| 500 ml | Water |
| 30 g | Carrot |
| 30 g | Broccoli, cut into florets |
| 30 g | Cauliflower, cut into florets |
| 1/2 tsp | Unsalted butter |
| 2 cloves | Garlic, chopped |
| Some | Salt |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Boil water, blanch the vegetables until soften. Drain and keep aside.
- Melt the butter in a pan, sauté in garlic and add blanched vegetables.
- Season with AJI-SHIO® and salt. Serve it hot.
Chicken Feet Soup
Ingredients A
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cardamom |
| 2 tsp | Soup spices |
| 100 g | Chicken feet |
| 500 ml | Water |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Salt, or to taste |
| 1 tsp | Sugar |
| 1 pc | Kaffir lime leaves |
Ingredients B: pounded
| 1 pc | Coriander stem |
| 3 pcs | Shallots |
| 3 cloves | Garlic |
| 1 inch | Ginger |
Ingredients C
| 2 pcs | Bird eye’s chili, pounded (optional) |
| 1 tsp | Lime juice |
| Some | Chopped coriander leaves |
| Some | Sliced carrots |
- Boil all ingredients (A) and (B) for 20 minutes over medium heat or until the chicken feet have become tender.
- Add in bird eye’s chili, boil for another a few minutes.
- Turn off the heat and add lime juice, mix well.
- Add coriander leaves and sliced carrots, ready to serve.
Caribbean Rice with Bean (for 5 pax)
| 2 ½ tsp | Unsalted butter |
| 1 pc | Holland onion, sliced |
| 10 cloves | Garlic, chopped |
| 2 ½ tsp | Cumin powder |
| 2 ½ tsp | Turmeric powder |
| 2 ½ tsp | Dried thyme |
| 1 cup | Rice grain |
| 1¾ cups | Water |
| 1 tbsp | TUMIX® Chicken Stock |
| Some | Salt |
| 120 g | Red kidney beans, drained |
| 1 pc | Tomatoes, seeded and diced |
| Some | Chopped coriander leaves |
- Heat butter in a pot, add in onion, garlic, cumin powder, turmeric powder and dried thyme. Stir until the onion caramelised and fragrant.
- Add in the rice and stir well.
- Pour in the water and adjust the seasoning with TUMIX® and salt.
- Let the rice cook, once the rice is cook, fluff the rice with wooden fork and add in the red kidney bean and tomato.
- Garnish it with coriander leaves. Ready to serve.
Jamaican Jerk Chicken
Ingredients A
| 100 g | Chicken meat |
Ingredients B: marinate
| 1/2 tbsp | Brown sugar |
| 1/2 tsp | 5 Spice powder |
| 1 tsp | Dried thyme |
| 1 tsp | Cinnamon powder |
| 1 tsp | Nutmeg powder |
| 1 tsp | Cayenne pepper |
| 1 tsp | Smoked paprika |
| 1 tsp | Ground black pepper |
| 1/2 tsp | AJI-NO-MOTO® |
| 1 tsp | Salt, or to taste |
| 3 cloves | Garlic |
| 1/2 pc | Onion |
| 10 g | Ginger |
| 1- 2 pcs | Bird eye’s chili |
- Blend all ingredient (B) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the grill and grill your chicken for 15-20 minutes or internally cooked. Ready to serve.
Stir Fried Vegetables
| 500 ml | Water |
| 30 g | Carrot |
| 30 g | Broccoli, cut into florets |
| 30 g | Cauliflower, cut into florets |
| 1/2 tsp | Unsalted butter |
| 2 cloves | Garlic, chopped |
| Some | Salt |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Boil water, blanch the vegetables until soften. Drain and keep aside.
- Melt the butter in a pan, sauté in garlic and add blanched vegetables.
- Season with AJI-SHIO® and salt. Serve it hot.
Chicken Feet Soup
Ingredients A
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cardamom |
| 2 tsp | Soup spices |
| 100 g | Chicken feet |
| 500 ml | Water |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Salt, or to taste |
| 1 tsp | Sugar |
| 1 pc | Kaffir lime leaves |
Ingredients B: pounded
| 1 pc | Coriander stem |
| 3 pcs | Shallots |
| 3 cloves | Garlic |
| 1 inch | Ginger |
Ingredients C
| 2 pcs | Bird eye’s chili, pounded (optional) |
| 1 tsp | Lime juice |
| Some | Chopped coriander leaves |
| Some | Sliced carrots |
- Boil all ingredients (A) and (B) for 20 minutes over medium heat or until the chicken feet have become tender.
- Add in bird eye’s chili, boil for another a few minutes.
- Turn off the heat and add lime juice, mix well.
- Add coriander leaves and sliced carrots, ready to serve.
Caribbean Rice with Bean (for 3 pax)
| 2 ½ tsp | Unsalted butter |
| 1 pc | Holland onion, sliced |
| 10 cloves | Garlic, chopped |
| 2 ½ tsp | Cumin powder |
| 2 ½ tsp | Turmeric powder |
| 2 ½ tsp | Dried thyme |
| 1 cup | Rice grain |
| 1¾ cups | Water |
| 1 tbsp | TUMIX® Chicken Stock |
| Some | Salt |
| 120 g | Red kidney beans, drained |
| 1 pc | Tomatoes, seeded and diced |
| Some | Chopped coriander leaves |
- Heat butter in a pot, add in onion, garlic, cumin powder, turmeric powder and dried thyme. Stir until the onion caramelised and fragrant.
- Add in the rice and stir well.
- Pour in the water and adjust the seasoning with TUMIX® and salt.
- Let the rice cook, once the rice is cook, fluff the rice with wooden fork and add in the red kidney bean and tomato.
- Garnish it with coriander leaves. Ready to serve.
Jamaican Jerk Chicken
Ingredients A
| 130 g | Chicken meat |
Ingredients B: marinate
| 1/2 tbsp | Brown sugar |
| 1/2 tsp | 5 Spice powder |
| 1 tsp | Dried thyme |
| 1 tsp | Cinnamon powder |
| 1 tsp | Nutmeg powder |
| 1 tsp | Cayenne pepper |
| 1 tsp | Smoked paprika |
| 1 tsp | Ground black pepper |
| 1/2 tsp | AJI-NO-MOTO® |
| 1 tsp | Salt, or to taste |
| 3 cloves | Garlic |
| 1/2 pc | Onion |
| 10 g | Ginger |
| 1- 2 pcs | Bird eye’s chili |
- Blend all ingredient (B) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the grill and grill your chicken for 15-20 minutes or internally cooked. Ready to serve.
Stir Fried Vegetables
| 500 ml | Water |
| 30 g | Carrot |
| 30 g | Broccoli, cut into florets |
| 30 g | Cauliflower, cut into florets |
| 1/2 tsp | Unsalted butter |
| 2 cloves | Garlic, chopped |
| Some | Salt |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Boil water, blanch the vegetables until soften. Drain and keep aside.
- Melt the butter in a pan, sauté in garlic and add blanched vegetables.
- Season with AJI-SHIO® and salt. Serve it hot.
Chicken Feet Soup
Ingredients A
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pc | Cardamom |
| 2 tsp | Soup spices |
| 100 g | Chicken feet |
| 400 ml | Water |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Salt, or to taste |
| 1 tsp | Sugar |
| 1 pc | Kaffir lime leaves |
Ingredients B: pounded
| 1 pc | Coriander stem |
| 3 pc | Shallots |
| 3 cloves | Garlic |
| 1 inch | Ginger |
Ingredients C
| 2 pc | Bird eye’s chili, pounded (optional) |
| 1 tsp | Lime juice |
| Some | Chopped coriander leaves |
| Some | Sliced carrots |
- Boil all ingredients (A) and (B) for 20 minutes over medium heat or until the chicken feet have become tender.
- Add in bird eye’s chili, boil for another a few minutes.
- Turn off the heat and add lime juice, mix well.
- Add coriander leaves and sliced carrots, ready to serve.
AJI-NO-MOTO® Recipes
TUMIX® Chicken Stock Recipes
