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Receta Jamaican Jerk Chicken With Fettuccine
by Global Cookbook

Jamaican Jerk Chicken With Fettuccine
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Ingredientes

  • 4 x Skinless boneless chicken breast halves
  • 2 c. Chicken broth
  • 1/4 c. Whipping cream
  • 12 ounce Dry fettuccine Cilantro sprigs Lime wedges Salt to taste
  • 1/4 c. Firmly-packed cilantro
  • 3 Tbsp. Water
  • 3 Tbsp. Chopped fresh ginger
  • 2 Tbsp. Whole black peppercorns
  • 1 Tbsp. Grnd allspice
  • 1 Tbsp. Brown sugar
  • 2 x Garlic cloves
  • 1/2 tsp Crushed red pepper flakes
  • 1/4 tsp Grnd coriander
  • 1/4 tsp Grnd nutmeg

Direcciones

  1. In a blender or possibly food processor, combine ingredients for the Jerk Seasoning Paste. Whirl till smooth. Reserve 1 Tbsp. of the seasoning; cover and chill. Rinse chicken and pat dry. Coat with remaining seasoning paste. Cover and chill for at least 20 min or possibly till next day.
  2. In a wide frying pan, boil reserved seasoning, broth, and cream over high heat, stirring, till reduced to 1 1/2 c. (about 10 min). Keep hot.
  3. Arrange chicken on cooking grate. Place lid on grill. Cook, turning once halfway through cooking time, till meat in thickest part is no longer pink (about 10 min; cut to test). Meanwhile, bring 3 qts water to a boil in a 5- to 6-qt pan over high heat.
  4. Transfer chicken to a board with a well; keep hot. At once, add in fettuccine to boiling water and cook just till tender to bite (about 8 min). Drain well; return to pan and add in seasoned broth. Mix pasta with 2 forks over medium heat till most of the broth is absorbed; add in any juices liquid removed from the chicken. Spoon pasta onto individual plates, top with chicken, and garnish with cilantro. Serve with lime wedges. Season to taste with salt.
  5. This recipe yields 4 servings.
  6. Comments: Jerk is a seasoning mix, probably used originally in Jamaica to preserve wild boar and other meats. The fragrant, spicy paste does double duty here, forming a deeply flavorful coating for grilled chicken breasts and enlivening the creamy pasta sauce.