Wednesday, January 13, 2010

Recipe: Rachael Ray's Rollover Jerk Chicken with Roasted Veggies & Pineapple

Rollover Jerk Chicken with Roasted Veggies & Pineapple was a huge success in our house. I think the rollover recipe might've been a bigger hit than the 1st recipe. Thank you Rachael Ray! I got her Yum-O Family Cookbook for Christmas (along with 2 other Rachael Ray cookbooks - Hello 30 minute meals saving my sanity!) and during my meal planning, I flipped through and thought this recipe sounded good. She has you make a lot of chicken and a lot of the veggies and you take the leftovers and "rollover" into two other recipes for the rest of the week. Genius! And it helps that you're having totally different meals with the same core ingredients so it's not just blah leftovers. We actually only had enough chicken leftover to make the Sweet & Spicy Sesame Noodles with Shredded Chicken, but it was oh so tasty! The second rollover recipe is Jerk Chicken Quesadillas with Slaw Salad. I guess this is a triple recipe post, but you can link to the other two recipes. I'll just post the core recipe here.

Rachael Ray's Rollover Jerk Chicken with Roasted Veggies & Pineapple

•3 red onions, 1 roughly chopped and 2 sliced
•4 cloves garlic
•4 scallions
•2 limes
•2 jalapeño peppers, seeded
•3 tablespoons red wine vinegar
•1/2 cup orange juice
•1 tablespoon sweet paprika (a palmful)
•1 tablespoon cumin (a palmful)
•2 teaspoons allspice (about 2/3 palmful)
•1/2 teaspoon cinnamon (eyeball it in your palm)
•5-6 sprigs fresh thyme
•1/2 cup extra virgin olive oil (EVOO), plus 2-3 tablespoons for drizzling
•8 drumsticks, bone-in, skin on
•8 bone-in, skin-on chicken breasts
•Salt and black pepper
•1 pineapple, peeled, cored and cut into chopped into small bite-size pieces
•1 yellow bell pepper, seeded and chopped or sliced
•2 red bell peppers, seeded and chopped or sliced
•1 green bell pepper, seeded and chopped or sliced

- Pre-heat oven to 400°F.

- Place one red onion, garlic, scallions, lime juice, jalapeño peppers, red wine vinegar, orange juice, paprika, cumin, allspice, cinnamon and thyme in a food processor and pulse to combine. Turn processor on and stream in about 1/2 cup EVOO to form a thick paste.
- Place the chicken pieces in a roasting pan and season generously with salt and pepper. Rub the paste on the chicken and roast 45 minutes.
- Pile the pineapple, bell peppers and remaining red onions on a baking sheet, coat them in 2-3 tablespoons of EVOO and season with salt and pepper. Add the tray to the oven after chicken has been in for 15 minutes, roasting the fruit and vegetables for about 30 minutes.
- Serve up half the chicken (one drummer and one piece of breast per person) and half of the roasted pineapple, peppers and onions for dinner.
- Cool leftovers before you wrap and refrigerate them.

One of the best parts about this recipe is how easy it is. No pots and pans to clean up, just the roasting sheets for the oven. And once everything is chopped and in the oven, you're done! There's nothing stovetop you have to worry about, which is sooooooooo convenient. WEB and I rolled around the living room for 30 minutes while dinner was cookin' away.

My Notes:
* I think next time I will just use chicken breasts, and not the combo of breasts and drumsticks. It's easier to shred the breasts vs. the drumsticks for the rollover recipes.
* The jerk sauce was super easy to make! I processed it in my Magic Bullet, and I think this was the fastest and easiest that machine has ever worked since there was a good combo of chopped veggies and liquid. I tweeked the jerk sauce and added a little more kick to it, but just a touch because it gained more while roasting in the oven.
* For the Rollover Sweet and Spicy Sesame Noodles with Shredded Jerk Chicken, I tweeked the sauce a little bit. I added probably another tablespoon and a half of honey to the sauce and more Frank's Red Hot Sauce than just the couple dashes she said. I wanted to really taste the sweet and spicy vs. just getting a hint of it. I tested it several times in the course of making it until it was just right. Plus, Hubby & I like spicy, so I pumped it up for us. The leftovers in the fridge got spicier, which was super tasty. And the 2nd day we had this, I served it up cold. It was really good cold, too!

1 comment:

  1. Hmmm this sounds amazing! Can't wait to see pics of the items you cook! =) Thanks for sharing the recipe.


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