This is the first recipes in a series of “rollover” meals, by Rachael Ray on her website in her 10 meals for $10 section. You make up a huge batch of jerked chicken and roasted veggies with pineapple. Serve half of it for supper the first night, then use the rest to create two more meals: Jerk Chicken Quesadillas and Sweet and Spicy Noodles with Shredded Chicken.
We liked this meal, but there wasn’t enough kick in the chicken for us. Could be because when I took the seeds out of the jalapenos, I took out most of the veins as well. Next time, I’m going to reduce it to just one jalapeno, but put it in seeds and all. That said, I used chicken thighs this time, as they were on sale when I did the groceries. It made more than enough meat – more, in fact, than I could use in three meals. There’s enough of this chicken to do one more meal, but I labeled it and put it into the freezer to use at some future time.
Jerk Chicken with Roasted Peppers and Pineapple
Serves 4
Make this meal the first night, followed by Sweet and Spicy Sesame Noodles with Shredded Chicken on the second night and Jerk Chicken Quesadillas with Slaw Salad on the final night.
Ingredients
3 red onions, 1 roughly chopped and 2 sliced
4 cloves garlic
4 scallions
2 limes
2 jalapeño peppers, seeded
3 tablespoons red wine vinegar
1/2 cup orange juice
1 tablespoon sweet paprika (a palmful)
1 tablespoon cumin (a palmful)
2 teaspoons allspice (about 2/3 palmful)
1/2 teaspoon cinnamon (eyeball it in your palm)
5-6 sprigs fresh thyme
1/2 cup extra virgin olive oil (EVOO), plus 2-3 tablespoons for drizzling
8 drumsticks, bone-in, skin on
8 bone-in, skin-on chicken breasts
Salt and black pepper
1 pineapple, peeled, cored and cut into chopped into small bite-size pieces
1 yellow bell pepper, seeded and chopped or sliced
2 red bell peppers, seeded and chopped or sliced
1 green bell pepper, seeded and chopped or sliced
Preparation
Pre-heat oven to 400°F.
Place one red onion, garlic, scallions, lime juice, jalapeño peppers, red wine vinegar, orange juice, paprika, cumin, allspice, cinnamon and thyme in a food processor and pulse to combine. Turn processor on and stream in about 1/2 cup EVOO to form a thick paste.
Place the chicken pieces in a roasting pan and season generously with salt and pepper. Rub the paste on the chicken and roast 45 minutes.
Pile the pineapple, bell peppers and remaining red onions on a baking sheet, coat them in 2-3 tablespoons of EVOO and season with salt and pepper. Add the tray to the oven after chicken has been in for 15 minutes, roasting the fruit and vegetables for about 30 minutes.
Serve up half the chicken (one drummer and one piece of breast per person) and half of the roasted pineapple, peppers and onions for dinner.
Cool leftovers before you wrap and refrigerate them.
When I packed the extras away, I split it up into the amounts I’d need for the other two recipes and labelled it. That way, I could just grab what I needed, and everyone would know it was off-limits for lunches and snacks.
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