THE BEST JOLLOF STYLE JERK CHICKEN

Ingredients:

– 200g linguine pasta

– 2 chicken breasts, marinated in jerk seasoning

– 1 large onion, chopped

– 2 cloves garlic, minced

– 1 bell pepper, diced

– 1 cup tomato sauce

– 1 tsp curry powder

– 1 tsp thyme

– 1 tsp paprika

– 1 scotch bonnet pepper, chopped (optional for extra heat)

– 1 cup chicken broth

– 2 tbsp vegetable oil

– Salt and pepper to taste

– Fried plantain slices for garnish

1. Cook Pasta:

– Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.

2. Prepare Chicken:

– Heat 1 tbsp of vegetable oil in a large skillet over medium heat.

– Add the marinated jerk chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove from the skillet and slice into strips.

3. Make Jollof Sauce:

– In the same skillet, heat the remaining 1 tbsp of vegetable oil.

– Add the chopped onion, garlic, and bell pepper. Sauté until soft and fragrant, about 3-5 minutes.

– Add the tomato sauce, curry powder, thyme, paprika, and scotch bonnet pepper (if using). Cook for another 5 minutes, stirring frequently.

4. Combine:

– Pour in the chicken broth and let it simmer for 10 minutes until the sauce thickens slightly.

– Add the cooked linguine and sliced jerk chicken to the skillet. Toss everything together until well combined and heated through.

5. Serve:

– Garnish with fried plantain slices and serve immediately. Enjoy the explosion of flavors!

Ingredients:

– 200g linguine pasta

– 2 chicken breasts, marinated in jerk seasoning

– 1 large onion, chopped

– 2 cloves garlic, minced

– 1 bell pepper, diced

– 1 cup tomato sauce

– 1 tsp curry powder

– 1 tsp thyme

– 1 tsp paprika

– 1 scotch bonnet pepper, chopped (optional for extra heat)

– 1 cup chicken broth

– 2 tbsp vegetable oil

– Salt and pepper to taste

– Fried plantain slices for garnish

1. Cook Pasta:

– Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.

2. Prepare Chicken:

– Heat 1 tbsp of vegetable oil in a large skillet over medium heat.

– Add the marinated jerk chicken breasts and cook until fully cooked, about 6-8 minutes per side. Remove from the skillet and slice into strips.

3. Make Jollof Sauce:

– In the same skillet, heat the remaining 1 tbsp of vegetable oil.

– Add the chopped onion, garlic, and bell pepper. Sauté until soft and fragrant, about 3-5 minutes.

– Add the tomato sauce, curry powder, thyme, paprika, and scotch bonnet pepper (if using). Cook for another 5 minutes, stirring frequently.

4. Combine:

– Pour in the chicken broth and let it simmer for 10 minutes until the sauce thickens slightly.

– Add the cooked linguine and sliced jerk chicken to the skillet. Toss everything together until well combined and heated through.

5. Serve:

– Garnish with fried plantain slices and serve immediately. Enjoy the explosion of flavors!