Pan Fried Curried Jerk Pork Chops with Mango Salsa

Pan Fried Curried Jerk Pork Chops with Mango Salsa
Serves 4

Pork/Plaintain:
4 cloves garlic, minced
2 teaspoons thyme
1 teaspoon brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 lime, juiced
4 prepped pork chops, about 2 lbs.
4 very dark plantains, cubed
Vegetable oil, for frying

Combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder. Rub into all sides of the pork chops, and let sit 30 minutes.

Heat oil in a very large pan (or grill them). Sear 3 minutes per side over med-high heat. Turn down heat and cook longer if necessary to get them done. Remove and let sit while plantains cook.

Heat more oil in the same pan, and cook the plantains for about 5 minutes, stirring often. Deglaze with the 1/2 lime's juice and water if necessary right before serving with the following mango salsa and rice if you want.

Mango Salsa:
1 mango, peeled, seeded and chopped
1/4 cup finely chopped red onion
1 Tablespoon cilantro, chopped
1 jalapeno pepper, finely chopped
Juice of 1/2 lime
salt and pepper

Combine in a bowl and chill for at least 15 minutes to allow the flavors to meld.

Jamaican Chicken Curry

Jamaican Chicken Curry
Serves 4

3 tablespoons vegetable oil
1.75 lbs boneless chicken thighs, cut up
1 medium onions, sliced thin
4 garlic cloves, minced
1 tablespoon ginger, minced
2 scotch bonnet chili pepper, minced
4 tablespoons jamaican style curry powder, plus whatever else
2 tablespoons thyme, fresh, chopped
1 big sweet potato
1 bag spinach, chopped
water
1 can coconut milk
Juice of 1 lime
4 scallions, chopped

Season the chicken and brown in batches if necessary. Remove from pot
and reserve.
Add the onions, garlic, ginger and chili pepper and cook for 4
minutes.
Add the curry powder and chopped thyme and cook an additional minute.
Add lime juice.
Return the chicken to the pot and cover with the stock and coconut
milk. Bring to a boil and reduce heat to low. Simmer the chicken with the
pot partially covered 1 hour. Add the potato and go another 30. Add the
spinach and finish.

Banana Curry

I guess more Caribbean

Chicken with Banana Curry Sauce
Serves 4

2 large bananas, cut into pieces
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
3 tablespoons butter
Zest and juice of 1 lime
salt and black pepper
1/2 cup water, more if needed
4 bone-in chicken breasts (about 2 1/4 pounds in all), skinless
1 tablespoon fresh chopped parsley or coriander
1 Scallion, chopped

RECIPE METHOD

Heat the oven to 450 degrees F. In a food processor or blender, puree the
bananas, curry powder, coriander, dry mustard, butter, lime zest, lime
juice, salt, pepper, and 1/4 cup of the water.

Make a few deep cuts in each chicken breast and put the breasts in a
roasting pan. Pour the curry sauce over the chicken, making sure the
sauce gets into the cuts. Roast in the bottom third of the oven until the
chicken is just done, about 20 minutes.

Remove the roasting pan from the oven and remove the chicken breasts from
the pan. There should be plenty of thick sauce in the bottom of the pan.
Set the pan over moderate heat and whisk in the remaining 1/4 cup water.
Continue to whisk until the sauce is heated through, adding more water if
you want a thinner sauce. Serve the chicken breasts with the sauce over
them. Sprinkle with parsley if you like and put on rice.

For thighs, cook 10min at 450, then 40min at 375

Chicken Dinner, Caribe

A complete Caribbean chicken dinner - and I even made the recipe up myself!

Caribbean Braised Chicken with Mashed Yucca and Mojo
Serves 4

Chicken:
8 Chicken Thighs, cleaned and seasoned with Creole/Jerk spices
1 Tbs Achiote Paste or Olive Oil
1 large shallot or 1/3 onion, minced
1 habanero pepper, minced
3 cloves garlic, minced
Juice of 1 Orange, Juice of 1 Lime
1 tbs Cilantro, chopped
1/2c White Wine
1 Mango, diced
1 can Corn, drained
1/2 jar sliced pimento olives
Cilantro

Yucca
1.5 lbs (1 Bag) frozen Yuca, thawed and cubed
2 Tbs Olive Oil
2 Cloves garlic, minced
Juice of 1 Orange and 1 Lime

Chicken
1. Season chicken. Sear in a pan over high hear. Reserve.
2. Heat achiote paste or olive oil in a pan, and saute garlic/onion/habanero. Deglaze with orange/lime juice, wine and cilantro. Season.
3. Add chicken back to the pan. Bring to a boil, cover, and braise 20 minutes over medium-low heat.
4. Add mango,corn, and olives and braise another few minutes, until mango softens some.
5. Season to taste, and finish with a handful chopped cilantro.

Yuca
1. Cook yuca like potatoes for mashing - to fork tender
2. Drain and add juices, garlic, olive oil, and season.
3. Mash and eat.