{"id":543,"date":"2009-05-07T08:23:16","date_gmt":"2009-05-07T14:23:16","guid":{"rendered":"http:\/\/www.feedyourkids.com\/blog\/?p=543"},"modified":"2009-05-07T08:23:16","modified_gmt":"2009-05-07T14:23:16","slug":"jamaican-jerk-chicken-two-versions-gallo-pinto-congri","status":"publish","type":"post","link":"https:\/\/www.feedyourkids.com\/blog\/?p=543","title":{"rendered":"Jamaican Jerk Chicken (two versions) Gallo Pinto (Congri)"},"content":{"rendered":"

\"IMG_7081.JPG\"<\/span>
\nJamaican Jerk Chicken, from Food & Wine magazine
\nclick here<\/a> for recipe
\nI recently bought Food & Wine’s new “Quick from Scratch Chicken” magazine\/cookbook (there are lots of versions of this cookbook available from different years, some are hardback and some are magazine-style, but this is BRAND NEW and can be found at a magazine stand – it has an olive green cover with chicken and corn-on-the-cob on the front….I can’t find an online photo) and have been making all sorts of yummy things from it (Chicken with Avgolemono<\/a>, Pad Thai<\/a> and I’m planning to make Fusilli with Chicken Sausage<\/a> and Rustic Garlic Chicken <\/a>soon).
\nWell, last night was my brother and sister-in-law’s anniversary and since, due to 2.5 week old Baby Jack Henry, they’re still not back into full-fledged “going out” mode, I offered to make them a nice dinner over here (with the stipulation that they MUST bring the baby, of course!) It wasn’t really 100% intentional (Boy had already seen the recipe in the book and had requested that I make it, so it was already in my “make soon” folder,) but I decided to make this, because Little Brother and his wife went on a cruise to Jamaica (and other destinations) for their honeymoon, so I thought this was fitting for their anniversary.
\nBoy, was that ever a great idea. This stuff was lip-tinglingly DELICIOUS. It was saucy and moist and flavorful without being butt-kicking spicy. I didn’t do the leg quarters, but instead did some whole, boneless, skinless breasts and some boneless, skinless thighs. I wasn’t sure what the baking time should be, so I just used a thermometer and pulled them out when the temperature registered 175 degrees. Man, oh, man… I sliced the breasts up so that we could all taste a little bit of everything. The thighs absorbed more of the sauce and were a little spicier than the breasts. The allspice flavor was very strong, but not overpowering. If it’s not a spice that you really love, you might want to dial that down just a tiny bit. Boy, this was easy, too. Just blend it all up and then pour it over the chicken and bake. Simple and definitely do-ahead. Perfect if you’re having adventuresome dinner guests. I marinated for 24 hours for maximum flavor and I doubled the sauce, because I was cooking extra chicken pieces. If you don’t want it to be extra saucy and spicy, then I would pour off any excess marinade before baking, or simply remove the chicken pieces to another pan, and then I think the sauce would be more like a glaze, as is in the Food & Wine photo.
\nFor the Congri\/Gallo Pinto, I basically followed this recipe<\/a>, but cooked the beans myself, and added a little epazote<\/a> and, if you ask Little Brother (although he was polite about it), a bit too much cilantro (to me, there is no such thing as too much cilantro…)
\nAll in all, a delicious and fairly simple dinner. Will definitely be a repeat, although I’ll need to tone down the cayenne for the little people that live with me…
\nFor another kid-friendly Jerk Chicken variation, try this<\/a>.\"IMG_7081.JPG\"<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Jamaican Jerk Chicken, from Food & Wine magazine click here for recipe I recently bought Food & Wine’s new “Quick from Scratch Chicken” magazine\/cookbook (there are lots of versions of this cookbook available from different years, some are hardback and some are magazine-style, but this is BRAND NEW and can be found at a magazine … Continue reading “Jamaican Jerk Chicken (two versions) Gallo Pinto (Congri)”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5,11,14,15],"tags":[],"class_list":["post-543","post","type-post","status-publish","format-standard","hentry","category-entrees","category-favorites","category-menus","category-side-dishes-starch","category-side-dishes-veggies"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=543"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/543\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}