Jerk chicken, a traditional dish of the Caribbean, almost always contains hot peppers, thyme, and allspice. Our version is milder, but full of flavor.

Recipe by Cooking Light October 1999

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients in a blender, and process until smooth. Combine green onion mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours, turning bag occasionally.

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  • Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool.

  • Heat oil in a large nonstick skillet over medium heat. Add chicken and marinade; cook 5 minutes on each side or until done. Remove chicken from pan; chop. Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook for 5 minutes or until thoroughly heated, stirring occasionally. Garnish with parsley, if desired.

Nutrition Facts

368 calories; calories from fat 24%; fat 9.8g; saturated fat 2.4g; mono fat 3g; poly fat 3g; protein 38.9g; carbohydrates 30.1g; fiber 2.2g; cholesterol 148mg; iron 3.3mg; sodium 644mg; calcium 158mg.