Cheese And Spicy Chicken: Perfect Pairing For Jerk Chicken

Jerk chicken is a popular Jamaican dish that combines a variety of flavours and spices. The chicken is coated in a seasoning mixture of allspice, Scotch bonnet chiles, thyme, nutmeg, and other herbs and spices, then grilled.

When it comes to cheese, there are a few options that can complement the flavours of jerk chicken. Here are some suggestions:

- A mild and creamy cheese, such as mozzarella, can help balance the heat of the jerk seasoning.

- A tangy and spicy cheese, such as a sharp cheddar or a pepper jack, can enhance the flavours of the jerk seasoning.

- A strong and salty cheese, such as a blue cheese or a feta, can provide a contrast to the sweetness of the jerk chicken.

- A soft and creamy cheese, such as a brie or a camembert, can add a richness to the dish.

So, while there is no definitive answer to the question of what cheese goes well with jerk chicken, these suggestions can provide a starting point for creating a delicious pairing.

Rice and peas

Ingredients:

• Rice
• Coconut milk
• Water
• Salt
• Thyme
• Scallion
• Garlic
• Kidney beans
• Pimento seeds (optional)

Method:

• Combine rice, coconut milk, water, and salt in a rice cooker or pot.
• If using a pot, bring the mixture to a boil over medium heat, then reduce the heat to low and cover. Cook until the rice is fluffy (about 40 minutes).
• While the rice is cooking, chop the scallion and garlic, and add them to the pot with the thyme and pimento seeds (if using).
• Stir in the kidney beans and heat through.
• Serve alongside your jerk chicken for a traditional Jamaican meal.

Fried plantains

Ingredients:

• Ripe plantains (2)
• Olive oil (1/3 cup)
• Salt to taste

Instructions:

• Heat olive oil in a large frying pan over medium-high heat.
• Remove the peel from the ripened plantains.
• Cut the plantains in half and slice them lengthwise into about 1/2-inch-thick slices.
• Fry the plantain slices for 3 to 4 minutes on each side until they are golden brown.
• Remove the plantains from the oil with a slotted spoon and place them on a plate lined with paper towels to drain.
• Season with salt to taste.
• Serve the fried plantains alongside your jerk chicken for a delicious and authentic Jamaican meal.

Tips:

• Look for plantains with black spots as they are perfect for frying.
• For a healthier option, you can also bake the plantain slices in the oven instead of frying them.
• If you want to add some extra flavour to your plantains, you can sprinkle them with a little cinnamon or nutmeg before serving.

Coconut bread

Ingredients:

• 1 tsp oil for baking sheet
• 2 whole eggs, beaten
• 1 stick (6 tbsp) unsalted butter, melted
• 3 cups all-purpose flour
• 1/2 cup coconut milk, warmed
• 3/4 cup coconut milk powder

Method:

• Dissolve yeast and sugar in warm water, then stir in coconut milk, coconut milk powder, salt, and egg.
• Add half the flour and stir while gradually adding the remaining flour. Fold and knead until a dough is formed.
• Knead the dough on a floured surface for at least 10 minutes until smooth but firm, ensuring all bubbles are removed.
• Add a splash of oil to a bowl and coat the inside. Transfer the dough to the bowl, cover with a damp towel, and let it sit for an hour to rise.
• Cut the dough into 8-10 pieces and roll each piece into a circle (4 inches).
• Brush each piece with melted butter, fold in half, and gently flatten. Brush with butter again and fold in half once more.
• Place the pieces on an oiled baking pan, keeping them 2 inches apart. Cover the dough with plastic wrap and let it sit for an additional hour.
• Preheat the oven to 425 degrees Fahrenheit. Place a pot of water on the lower oven rack and bake the bread on the top rack for 15 minutes or until golden brown. Brush the bread with melted garlic butter every 5 minutes.

Cornbread fritters

Ingredients

• 8.5 oz corn muffin mix
• 2 tbsp thinly sliced scallions
• 1/3 cup chicken broth
• Lime wedges and additional sliced scallions
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp garlic powder
• Jalapeno
• Salt

Method

• Prepare corn muffin mix according to package directions, then stir in sliced scallions and minced jalapeno.
• Coat the inside of a silicone egg bite mold with nonstick spray.
• Divide corn muffin batter into the egg bite molds. Tap on the counter to even the batter and release and bubbles. Cover loosely with foil--do not seal.
• In a medium bowl, combine the Jerk Mixture ingredients and stir until uniform. Reserve half the jerk mixture and set aside.
• Add olive oil to the Instant Pot. Using the display panel, select the 'SAUTE' function.
• Coat the chicken thighs in the remaining jerk mixture, then brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add chicken to the pot in an even layer, then spread remaining jerk mixture on the chicken.
• Insert the steam rack and lower the egg bite mold onto the riser using a foil sling.
• Turn the pot off by selecting 'CANCEL', then secure the lid, making sure the vent is closed.
• Using the display panel, select the 'MANUAL' or 'PRESSURE COOK' function*. Use the +/- keys and program the Instant Pot for 10 minutes.
• When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
• Serve the chicken with cornbread. Garnish with lime wedges and additional sliced scallions, if desired.

Red kidney beans and rice

Ingredients:

• 1 tablespoon of unsalted butter or coconut oil
• 1 teaspoon of peeled and grated fresh ginger
• 1 clove of garlic, minced
• 1 cup of lite coconut milk
• 1/4 teaspoon of fine sea salt
• 1/2 teaspoon of freshly ground black pepper
• 1/2 teaspoon of grated lime zest
• 1 cup of red kidney beans, cooked
• 1 cup of rice

Method:

• In a skillet with a lid, melt the butter over medium heat.
• Add the ginger and garlic and sauté until fragrant, about 1 minute.
• Add the rice and stir until all of the rice is coated in the butter, about 1 minute.
• Add the water, coconut milk, salt, pepper, and lime zest. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for 40 minutes, or until the rice is fluffy.
• Once the rice is cooked, stir through the cooked red kidney beans and serve.

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