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What to serve with Jerk Chicken?

A friend is making a birthday dinner for his son who has requested Jerk Chicken as the entree. He wants to make rice and beans with it but doesn't know what kind of beans to use in particular and the condiments to cook it with. Any suggestionsand/or recipes for what would be typically Jamaican? What other side dishes/condiments do you suggest?

Thanks!

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    1. Steamed Callaloo with tomatoes
      or my favorite, Rundown Pasta.....
      Coconut Milk, a whole Scotch Bonnet, Whole allspice, chopped tomatoes, let it reduce and toss with linguine, sooo good!

      1. Grilled pineapple skewers? A mojito rice pilaf?

      2. ok I know next to nothing about Jamaican cooking
        except...there was this AMAZINZG restaurant in my town that has since closed, but
        while it was still open they served a jerk chicken dinner with black beans and white rice. Unfortunately I can't identify the herb that was in the rice and beans, but it was scrumptious. they also served a curly lettuce leaf salad with some roma tomatoes and a few carrot curls, very simply dressed. add some cocoa bread and if you're feeling really energetic, some fried plantain.

        hopefully you can just work some google-fu and come up with some good recipes if chowhounders don't come up with specifics. hope that helps.

        1 Reply
        1. re: charlesbois

          I like rice made with coconut milk with jerk chicken... For me, though, the crucial side is the really good beer or ginger beer (mmm Reeds).

        2. i would probably do homemade french fries, as i'm not a huge fan of either black beans or rice.

          another poster suggested callaloo and i agree that greens would go great!

          simple grilled veg would be great as well... zucchini, tomatoes, onions, yellow squash...

          in terms of drinks, i would do red stripe and pineapple daiquiris (made solely with fresh pineapple and rum in a blender, maybe some ice).

          1. Go with peas and rice (use pigeon peas if you can find them, otherwise red kidney beans will do). Good recipe here:
            http://atruebeing.com/archives/18

            3 Replies
            1. re: CDouglas

              Second the peas and rice - they somehow just quell any excess heat from the chicken. That recipe above looks stellar, I would just suggest adding a teaspoon or so of allspice and maybe a couple sprigs of clove during the sweating phase.

              Also - Callaloo is tough to find, but you can do collard greens very easily. I make mine with salt pork, stock (chicken, beef, whatevs), and that's about it. Just cook it for an hour or two and you're golden.

              1. re: johnmlinn

                The recipe above isn't a Jamaican version. It should be made with coconut milk. See the one I posted below.

                1. re: johnmlinn

                  Publix carries it in the Jamaican section...... Canned, but pretty good, kind of like kale... (not sure if it's just at the South Florida Publix....)

              2. I've made Robert Lauriston's cilantro rice with jerk before. Very refreshing and the flavors go very well. Here's a link to the recipe.
                http://www.chowhound.com/topics/328780

                2 Replies
                1. re: ChrisKC

                  I'm inclined to agree with ChrisKC here, and I just love that Cilantro Rice...everytime I've made the Jamaican style rice and peas with coconut milk, it comes out gummy, though the flavor is good -- I'm sure it's something I'm doing wrong or using a wrong ingredient. Is it supposed to be gummy?

                  1. re: Val

                    Nope, it should be fluffy. Perhaps you are stirring it during cooking? Also, the coconut milk used at home was made at home from grated coconut. I wonder if you are using canned milk if that would affect it?

                    http://www.reggaetrain.com/islandreci...