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Saturday, May 28, 2011

Jerk Chicken Casserole

Being of hispanic decent, culturally, I usually make alot of spanish food.  I've been branching out in to different flavors and cultures and experimenting with a few recipies.  Here's a great one that was a big hit for the family.  Jerk Chicken Casserole.  While making this, my kitchen smelled AMAZING!  It has a sweet and slightly spicy blend of flavors.    The spice rub is what makes all the difference.  Hope you enjoy.  Let me know if you make it!


Jerk Chicken Casserole

1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried cumin
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon olive oil
1 can (15 oz) black beans, drained, rinsed
1 can yams or sweet potatoes
1/4 cup honey
1/4 cup lime juice
2 teaspoons all purpose flour or cornstarch                                       
2 tablespoons sliced green onions (2 medium)

  1. Heat oven to 375°F. Spray (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, cumin and red pepper. Rub mixture on all sides of chicken. In a nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
  2.  In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch/flour; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
  3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut  and sweet potatoes are fork tender. Sprinkle with green onions.
This is a mild jerk chicken.  You can certainly add more red pepper or scotch bonnet peppers to add more heat according to your taste.  I paired this with some Garlic Parmesean Couscous and it went great!