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Jerk Suya Chicken with Nigerian Jollof Rice
2 hPara 6Nutri-Score C€€
C
2 h
2 hJerk Suya Chicken with Nigerian Jollof Rice
receta de
CookedByJess
@_cookedbyjess
7 recetas
16 importaciones
1 vez cocinada
lo que necesita
Ingredientes
chicken thighs (bone-in or boneless, trimmed)Carne1,2 kg
pimento berries (whole, finely ground)Especias1 g- black peppercorns (whole, finely ground)Especias1 g
garlic (cloves, peeled)Frutas y verduras6 piezas
fresh ginger (peeled)Frutas y verduras20 g
yellow onion (roughly chopped)Frutas y verduras1 pieza- ground nutmeg (ground)Especias2 g
- green bell pepper (deseeded, chopped)Frutas y verduras1 pieza
- green onions (chopped)Frutas y verduras3 piezas
- fresh thyme (leaves picked)Frutas y verduras5 g
- habanero or scotch bonnet peppers (deseeded)Frutas y verduras2 piezas
soy sauceDespensa60 ml
browningDespensa15 ml
limes (juiced)Frutas y verduras2 piezas- suya spiceEspecias20 g
- jerk seasoningEspecias20 g
- kosher saltEspecias12 g
olive oilDespensa60 ml- ketchupDespensa60 ml
orange (juiced and zested)Frutas y verduras1 pieza
unsalted butter (divided)Lácteos60 g
honeyDespensa30 ml- red bell pepper (deseeded, chopped)Frutas y verduras2 piezas
- roma tomatoes (quartered)Frutas y verduras4 piezas
dried thymeEspecias4 g
curry powderEspecias8 g
long-grain parboiled rice (rinsed until water runs clear)Cereales600 g- vegetable oilDespensa80 ml
onion (sliced)Frutas y verduras2 piezas
paprikaEspecias6 g- cayenne powderEspecias3 g
tomato pasteDespensa150 g- chicken bouillonDespensa15 g
- bay leavesEspecias2 piezas
waterOtro700 ml
por ración
Nutrición
825kcal
- Carbohidratos
- 93 g
- Proteínas
- 42 g
- Grasas
- 32 g
lo que usará
Utensilios
Batidora de vaso
Freidora de aire
Sartén
Olla
Bol- Placa de cocina
paso a paso
Preparación
- Paso 1
Make the jerk marinade
- Blend the pimento berries and black peppercorns separately until very fine.
- Blend the garlic, ginger, onion, nutmeg, green bell pepper, green onions, thyme, habanero, soy sauce, browning, lime juice, suya spice, jerk seasoning, salt and olive oil into a smooth marinade.
- Paso 2
Marinate the chicken
- Coat the chicken thighs with the jerk seasoning, suya spice and most of the jerk marinade, reserving some for the glaze.
- Let the chicken marinate so the flavours penetrate.
- Paso 3
Roast the pepper blend
- Blend the red bell pepper, green bell pepper, roma tomatoes, onion, habanero, garlic, ginger, olive oil, dried thyme, curry powder and salt.
- Roast the blend in the air fryer (or oven, which takes longer) until deepened in colour.
- Paso 4
Make the jerk suya glaze
- Combine the reserved jerk marinade, ketchup, orange juice, suya spice, soy sauce, butter and honey.
- Simmer until thickened and glossy.
- Paso 5
Cook the chicken
- Cook the marinated chicken thighs until charred and cooked through.
- Brush with the jerk suya glaze and cook a little longer to caramelise.
- Paso 6
Build the jollof base
- Sauté the onions in vegetable oil.
- Add the thyme, curry powder, paprika and tomato paste and cook, stirring, for at least 12 minutes.
- Add the blended pepper mix and cook down until thick and well seasoned.
- Paso 7
Cook the jollof rice
- Stir the rinsed parboiled rice into the base with the cayenne, chicken bouillon, bay leaves and water.
- Cover and cook gently until the rice is tender and has absorbed the liquid.
- Paso 8
Finish the rice
- When the rice is almost ready, stir in the onions and butter.
- Fluff and serve with the jerk suya chicken.
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