Jamaican Fried Chicken, Pineapple Salsa & Coconut Rice
Jamaican Fried Chicken
When you make Jamaican fried chicken use boneless, skinless chicken. Add a pinch of cayenne and other spices to bring it up a notch. Pineapple Salsa adds a little more heat and sweet to your Jamaican chicken. Cool down this spicy hot recipe with Coconut Rice which uses fresh chopped herbs and other tropical flavors guaranteed to please.
Jamaican Fried Chicken
Ingredients
- 2 LB boneless skinless chicken leg and thigh
- 1 cup soy sauce
- 1 cup fresh lime juice
- flour
- cayenne
Preparation
Cut the chicken into 1 inch pieces and marinate in the soy and lime juice for at least 10 minutes (half an hour if you have the time)
Dredge the chicken in flour and a pinch of cayenne.
Fry in 350 degree oil until golden brown and cooked through.
Variation
Add Jamaican “jerk” spices like, chilies, allspice, etc., to the marinade
Pineapple Salsa
Makes 1 ½ pint
Ingredients
- 2 cups ¼ inch diced fresh pineapple peeled and cored
- 1 red bell pepper ¼ inch diced
- 1 jalapeño minced
- ½ cup ¼ inch diced red onion
- Juice of 1 lime
- ¼ cup cilantro roughly chopped
- ¼ cup scallion ¼ inch slice
- ½ teaspoon cumin
Preparation
Combine all ingredients let sit 20 minutes if you have time.
Coconut Rice
You can cook rice ahead, but only 30 minutes or so; Keep it warm over the lowest heat possible, or wrap
the pot in a towel.
Ingredients
- 1&1/2 cups white rice
- 1 can Coconut milk
- Water as needed
- Large pinch salt
Preparation
Put the rice in a small saucepan with the coconut milk and enough water to make 3 cups.
Add the salt and sugar bring to a boil over medium-high heat, then adjust the heat so the mixture boils steadily but not violently.
When small craters appear, lower the heat a bit more and, when all visible moisture disappears, turn off the heat entirely—this will be 10 to 15 minutes after you started.
At this point you can serve the rice (it will be moist but fine) or cover it, with the heat off or at an absolute minimum, and let it sit for 15 or even 30 minutes, during which time it will become a bit drier.
Variation
Substitute ½ of the water with coconut milk, add a pinch or two of sugar to bring out the natural
sweetness.
Add citrus juice or zest to the cooking liquid.
Add chopped herbs to the finished rice.