Best 3 Jerk Seasoned Chicken And Pepper Sauté Recipes

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Tantalize your taste buds with a tantalizing journey into the realm of Jamaican cuisine. Jerk Seasoned Chicken and Pepper Sauté, a symphony of flavors, awaits your culinary exploration. This dish, a harmonious blend of succulent chicken, vibrant bell peppers, and aromatic spices, promises an explosion of flavors that will leave you craving for more.

Embark on a culinary odyssey with our Jerk Seasoned Chicken recipe, where a marinade of fiery scotch bonnet peppers, aromatic allspice, and earthy thyme infuses the chicken with an irresistible depth of flavor. Perfectly grilled or pan-seared, the chicken emerges as a golden masterpiece, ready to tantalize your senses.

Accompanying the succulent chicken is a medley of sautéed bell peppers, each contributing its unique charm. Red bell peppers bring a sweet and smoky note, while green bell peppers add a refreshing crunch and subtle bitterness. Yellow bell peppers lend a delicate sweetness, completing the colorful trinity of flavors.

Our Pepper Sauté recipe guides you through the art of creating a vibrant and flavorful vegetable medley. With a few simple steps, you'll transform ordinary bell peppers into an extraordinary side dish. Sliced into strips or diced into bite-sized pieces, the bell peppers are sautéed until tender yet still retaining a delightful crunch. A sprinkle of herbs and a hint of garlic elevate the flavors, resulting in a medley that complements the jerk-seasoned chicken perfectly.

For a complete and satisfying meal, pair the Jerk Seasoned Chicken and Pepper Sauté with fluffy rice or your favorite Caribbean side dishes. The tender chicken, vibrant bell peppers, and aromatic spices will transport you to the vibrant streets of Jamaica, where jerk seasoning reigns supreme.

So, prepare to indulge in a culinary adventure with our Jerk Seasoned Chicken and Pepper Sauté recipes. Ignite your taste buds, embrace the bold flavors of Jamaica, and create a dish that will leave a lasting impression on your palate.

Let's cook with our recipes!

JERK CHICKEN



Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 20h45m

Yield 1 serving

Number Of Ingredients 58

2 pounds collard greens
2 onions, cubed
1 pound butter
4 stalks celery, diced
2 carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pound bacon
1/4 cup ground black pepper
1/2 cup paprika
4 cloves garlic, minced
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup chili powder
1/2 cup House Seasoning, recipe follows
1 pound red potatoes, large cubes
4 tablespoons ham base (paste, not liquid)
4 pounds potatoes (60 percent red and 40 percent golden), scrubbed
2 cups (1 pound) butter
2 tablespoons diced garlic
2 cups sour cream
2 cups whipping cream
3 cups shredded 3-cheese mixture (equal portions pepper jack, Cheddar and smoked Gouda)
1/2 cup House Seasoning, recipe follows
2 cups paprika
1 cup garlic powder
1 cup onion powder
1/2 cup chipotle dry seasoning
1/2 cup ground cumin
1/2 cup salt
1/2 cup brown sugar
1/4 cup cayenne pepper
1/4 cup ground ginger
1/4 cup ground nutmeg
1/4 cup ground black pepper
1/4 cup seasoning blend, such as Dash
1/4 cup steak blackening seasoning
1/2 cup salt
1 tablespoon cayenne pepper
Buttermilk, for covering chicken
2 boneless chicken breasts
Butter, for cooking
Extra-virgin olive oil, for cooking
3 tablespoons diced green peppers
3 tablespoons diced onions
4 thin slices pork belly, cubed
Pinch House Seasoning, recipe follows
Fresh parsley sprigs and roasted red peppers, for decoration
Cooked green beans, for serving
1 cup garlic powder
1 cup salt
1 cup ground black pepper
3/4 cup paprika
1/2 cup ground cumin
1/2 cup ground onion powder
1/2 cup seasoned salt
1 tablespoon cayenne pepper

Steps:

  • For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens).
  • Place onions in a pot with butter over medium heat. Add celery, carrots and peppers.
  • Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together-do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot.
  • Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water.
  • Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours.
  • For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side.
  • Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together.
  • For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
  • For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours.
  • Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning.
  • Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter.
  • Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans.
  • Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl.

JERK SEASONING



Jerk Seasoning image

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

Provided by Celia

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 1

Number Of Ingredients 8

2 tablespoons dried minced onion
2 ½ teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon salt
2 tablespoons vegetable oil

Steps:

  • In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 15 g, Fat 28.4 g, Fiber 4.8 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 1171.3 mg, Sugar 2.8 g

RASTA PASTA WITH JERK CHICKEN



Rasta Pasta With Jerk Chicken image

Comforting and spicy in just the right way, Rasta pasta is popular in Jamaican communities across New York and beyond. This version gets its spice from jerk seasoning and a single Scotch bonnet. The bell peppers and green onions add not only texture, but a sweet crunch and brightness. You could swap salmon or shrimp for the chicken, or use fettuccine or rigatoni instead of the penne, if you like; just mind the cooking time. You could even halve the heavy cream, or substitute coconut milk for more depth of flavor. Feel free to refrigerate any leftovers, and either reheat or eat them cold the next day. This is a dish that gets better with a little time.

Provided by Millie Peartree

Categories     dinner, lunch, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons jerk seasoning
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
2 boneless, skinless chicken breasts
Kosher salt
2 tablespoons extra-virgin olive oil
1 pound penne pasta
3 bell peppers, preferably a mix of colors, thinly sliced
4 green onions, sliced, plus more for garnish
2 garlic cloves, minced
1/4 cup jerk seasoning
2 fresh thyme sprigs
1 Scotch bonnet pepper, pierced, not sliced (optional)
1/2 cup heavy cream
1/4 cup vegetable or chicken stock
1/2 cup grated Parmesan

Steps:

  • Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
  • Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
  • Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
  • As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
  • Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
  • Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
  • Top with the jerk chicken, and garnish with green onions. Serve hot.

Tips:

  • Use fresh ingredients: Fresh ingredients will give your jerk seasoned chicken and pepper saut the best flavor. If possible, use organic or locally-sourced ingredients.
  • Don't be afraid to experiment: There are many different ways to make jerk seasoned chicken and pepper saut. Feel free to experiment with different ingredients and flavors to find a combination that you love.
  • Make a big batch: Jerk seasoned chicken and pepper saut is a great dish to make in advance. You can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Serve it with your favorite sides: Jerk seasoned chicken and pepper saut can be served with a variety of sides, such as rice, beans, vegetables, or salad.

Conclusion:

Jerk seasoned chicken and pepper saut is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy the flavors of the Caribbean, and it is sure to be a hit with your family and friends.

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