Jerk is king! In the land of pulsating riddims, jerk is the flavor that carries the swing!
Once upon a time in a beautiful small island that shone as bright as gold, lived a set of Amerindians called the Tainos. So mesmerized were they with their beloved island that they loved her fiercely. When their paradise struck the Spanish colonizers’ eyes as ‘El Dorado,’ they were forced to become slaves. Soon after, they would be joined by their African slave brothers and sisters, who in their newfound homeland would fight to gain their freedom. Paying homage to the Tainos, they’d adapt their special method of cooking which would be called jerk.
Steeped in Jamaica’s rich cultural heritage, jerk has become the nation’s pride and joy. Much loved for its versatility, flavors, and mouth-watering appeal, it’s the way how meat or other food that has been soaked in a spicy marinade is left to slow cook.
While on the island, jerk chicken is a popular staple, Jamaican’s have put a nice little twist on it to create a flavorful, sumptuous, creamy, and filling Jerk Chicken Rasta Pasta meal. Prepared in the blink of an eye, this succulent twist on jerk chicken is both visually appealing and appetizing. Made from bell peppers that ooze flavor, one-of-a-kind Jamaican spices and seasonings, Parmesan cheese, and coconut milk, this is where Jamaica does a link up with the land of pasta, Italy. And what’s the final outcome? A bellyful of a pleasing culinary mélange that teases your tastebuds with a rich creamy, spicy, delightful punch.
So does the Rastafarian culture influence the meal? Well, it’s all in the color. Mimicking the Rasta colors with green, red, and yellow bell or sweet peppers that’s how the Rasta influence is seen in the meal. If you’re not sure which pasta to choose, the choice is absolutely yours. From pennes, fusilli, and bow tie, make the dish even more customized by using your favorite.
Find out why jerk has helped to put Jamaica on the map as you join the numerous tourists and Jamaicans living in the diaspora who have fallen in love with the taste of jerk. Get an up-close and personal understanding of why Jamaicans abroad have launched popular restaurants with formidable jerk meals. To get your Jerk Chicken Rasta Pasta just right, you’ll definitely want to use Jirie’s Jerk Seasoning (mild or spicy). A special blend of renowned Jamaican spices including thyme, nutmeg, and cloves, onion, crushed red pepper, and more, Jirie’s Jerk Seasoning (mild or spicy) is awesome for preparing your jerk chicken just right. You’ll absolutely love that it’s all-natural, gluten-free, and non-GMO. Isn’t Jamaican food spicy? Well, that’s just one more reason why Jirie’s Jerk Seasoning (mild or spicy) is perfect for you, it’s actually very mild. Created with you in mind, the seasoning has the ideal balance of spicy.
Let us help you to whip up this vibrant and fantastic meal with our Jerk Chicken Rasta Pasta recipe as you savor the taste of authentic Jamaican jerk:
Jerk Chicken Rasta Pasta
Equipment
- Skillet, Frying Pan
- Pot
- colander
Ingredients
- 9 cups Pasta (Penne, Fusilli, Bow tie or any Short pasta).
- 1 1/2 lb Chicken breasts or boneless thighs
- 3 tbsp Jirie Jerk Seasoning (mild or spicy)
- 3 cloves minced garlic
- 3 sprigs Spring onions
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Green bell pepper
- 3/4 cup Coconut milk or Heavy cream
- 1/4 cup Broth
- 3 tbsp Parmesan Cheese
- 2 tbsp Coconut oil
- Salt to taste
Instructions
- Season the chicken breasts with salt and half of the jerk seasoning. Mix well.
- If you have time leave to marinate for about an hour. If not move on to the next step.
- Add oil in a skillet, frying pan or pot, then add in the seasoned chicken breasts.
- Leave to cook for about 7 minutes then turn over to cook and brown the other side for another 7 minutes.
- Transfer chicken to a plate, cut and set aside.
- Cook the pasta- boil water in a large pot, salt the water, add your pasta, stir, and cook according to the packet instructions or until it is al dente.
- When it's cooked, drain in a colander and run under cold water to cool and stop the cooking process then set aside.
- Do not overcook your pasta or cover while boiling.
- Add a tablespoon of oil to a pot, then add in the bell peppers, garlic, spring onions.
- Sautee for a minute then add the remaining half of the jerk seasoning.
- Stir then add in the heavy cream or coconut milk, and broth to the pot.
- Stir and let it thicken (this takes about 4-6 minutes) before adding the Parmesan cheese.
- When the cheese is melted, add the pasta and chicken to the pot and mix until well combined.
- Let it simmer for a few minutes.
- Take off heat and serve.
Notes
- Cook your pasta Al dente. Your pasta should have a soft bite when you bite into it.
- You can use already cooked jerk chicken if doing so skip the first step and move to step 3 of the directions.
- To garnish line plate with different color bell peppers. Place a few spoons of pasta in the middle of the plate, then lightly sprinkle parsley and a few sprigs of green onions on the pasta.