Tw.

About           Contribute            Contact Us

Culture through the lens of food

Rasta Pasta with Jerk Chicken

Rasta Pasta with Jerk Chicken

It’s creamy, it’s spicy and, fair warning, you’ll probably go back for seconds. Jikoni community member Christina Jones shows us how to make her Rasta Pasta with Jerk Chicken in the first episode of Cooking the Diaspora. This recipe video series highlights foods from underrepresented cuisines all over the world with a focus on the African diaspora. Cooking the Diaspora is about connecting kitchens and cultures no matter where you are.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Rasta Pasta with Jerk Chicken

  • Author: Christina Jones
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Category: Pasta
  • Cuisine: Jamaican Fusion

Description

My recipe is inspired by my Jamaican roots. Plus, I’m a sucker for great tasting pasta. While in quarantine I got a sudden urge for spicy pasta and thought to create my very own rasta pasta using my mom’s recipe for jerk chicken and my own take on penne pasta.


Scale

Ingredients

Green Seasoning

½ cup thyme leaves

½ of an onion

2 garlic cloves

1 scotch bonnet pepper 

Water 

 

Jerk Chicken

2.5 pounds of boneless skinless chicken thighs, cut in 1-inch chunks, cleaned with lemon and vinegar water.

¼ teaspoon. salt

 ½ teaspoon black pepper

1 teaspoon garlic Powder

1 teaspoon onion Powder

1 teaspoon Old Bay

½ teaspoon smoked paprika

¼ teaspoon ground allspice

1 teaspoon Browning

1.5 tablespoon Walkerswood Jerk Seasoning

 

Pasta

1 Box of Penne

½ of a red and green bell pepper

1 minced garlic clove

2 sprigs of thyme

1 pint of heavy whipping cream

1 teaspoon of Old Bay

A pinch of black pepper

A pinch of smoked paprika

1 teaspoon of Walkerswood jerk seasoning

½ cup shredded sharp cheddar

½ cup shredded mozzarella

½ cup grated Parmesan


Instructions

  1. Season chicken thighs with dry seasonings. Let the chicken sit in the dry seasonings for 15-20 minutes. Add wet seasonings, and mix everything up using a spoon or gloves, as the jerk seasoning is very peppery. Once mixed, an aroma of jerk seasoning and fresh thyme should come through.
  2. Heat a large frying pan with olive oil over medium heat. Add chicken, flipping once golden brown on each side and until internal temperature reaches 165°F, about 3-5 minutes each side.. Remove chicken from the pan and set aside.
  3. In a pot, bring 6-8 cups of water to boil. Salt water well. 
  4. Add the pasta to the boiling water. Stir intermittently for 10 minutes, or until al dente, then drain.
  5. Add olive oil, bell peppers, green peppers, minced garlic, and a sprig of thyme to a large frying pan over medium heat. Saute until the peppers are soft and a bit charred. Add heavy whipping cream, still cooking over medium heat. Add Old Bay, black pepper, smoked paprika, and Walkerswood Jerk Seasoning. Stir in until the aroma of the seasonings come through.
  6. Add cheeses to the penne sauce. Stir until it starts to thicken. Lower the heat and add cooked penne to the large pan, stirring until the pasta is coated. Add the boneless jerk chicken thighs, including the juice, to the pan and stir until all ingredients are completely combined. Put on some Bob Marley and enjoy your Rasta Jerk Chicken Pasta. Yum

Notes

N/A


Nutrition

  • Serving Size: 6-8 large dishes

Keywords: Pasta, Chicken, Jamaican

In Swahili, Jikoni means kitchen. At our core, that’s what we are. A space to cook, to share, to create.

Post a Comment