Levi Roots Jerk Chicken
To be honest this isn't so much a recipe, but more a 'you must try' Levi Roots! I can’t remember when or how we ended up with a packet of Levi Roots Jerk Coat and Cook sauce in our cupboard, but I know we’ve been meaning to use it for weeks. The sauce is really half marinade and half sauce. It does both jobs by really soaking into the chicken, packing it full of flavour, plus creating a sauce like consistency that keeps the chicken moist and adds further flavour to the rest of your meal.
We kept our dish simple by rustling up a quick and easy rice and beans mix, grill some corn on the cob plus a simple side salad. You could equally make some guacamole, or perhaps even make a tomato and onion salsa to add a little freshness. The sauce itself is sweet and sticky with a little kick but not too much so if you like your food spicy you could add a few drops of tabasco to really heat things up!
Overall though we both loved this sauce. Making something similar yourself from scratch can be tricky and involve many different ingredients. So on this occasion we left it up to the master himself, Levi Roots. Enjoy!
Ingredients (serves 2)
2 chicken breasts, cut into 2-3cm chunks
1 packet Levi Roots Jerk Coat and Cook Sauce
1 cup brown rice
1 can red kidney beans
Greek yogurt
2tsp paprika2 corn on the cobs1/2 lime, quartered
Salad to serveSalt and pepper
Method:
Marinade the chicken following packet instructions. At the same time at 1 cup of brown rice to a pan of water. Bring to the boil and simmer for 18-20 minutes.
At the same time pop the grill on. Rub the lime all over the corn, add a sprinkle of salt and grill for 15 - 20 minutes until charred.
Drain the red kidney beans, swill under cold water and leave to one side.
Prepare the side salad and add the paprika to the Greek yogurt. Add a sprinkling of black pepper too if you like.
Add a splash of olive oil to a frying pan over a medium heat. Add the chicken with its sauce, and cook until browned.
Drain the rice and mix through the red kidney beans. Serve with the chicken and sauce piled on top of the rice so that the sauce seeps through the rice.