Jamaican 🇯🇲🇯🇲 here checking in Andy!! With the jerk chicken, you can also use browning vs soy sauce (sold online) and for those who don't want to make their own jerk seasoning you can purchase it online also (Walkerswood is a popular brand, NOT AFFILIATED with them). For best results marinate the chicken overnight or at least for 3 hours. YES us Jamaicans do wash our meats/fish with lime juice or white vinegar. If you're going to use green plantain half fry, then remove from pan, slightly press between the skin you peeled off to flatten, then finish frying makes a better result (add a little more salt during that flattening stage). I prefer ripe fried plantain however. I'm going to let your version of 'callaloo' and rice & peas slide as they did looked delicious (yes we use kidney beans but we call it peas). Kudos 👏🏾👏🏾Andy for your take on a very popular dish and the recognition of our Jamaican 🇯🇲🇯🇲 culture. Thank you🇯🇲🇯🇲🇯🇲
I tried making Jerk Chicken a few times & it came out terrible. I finally asked a Jamaican Gal how she made hers. She uses Walkerswood & marinates the chicken minimally for 24 hours. I have the Walkerwood jerk seasoning & marinade but have yet to use them. I'm so lazy- LOL. This video put a fire under me to break them both out & get cooking. I wish I could get my hands on some ackee. They don't sell it in my neighborhood. I know sweet plantains are usually the side for this dish but I always found them to be too sweet for me. I would rather have double-fried & salted tostones (green plantains). Happy Eating, Everyone!
I also commend Andy for the dish, but not washing the chicken bothers me. As a proud Jamaican 🇯🇲 who has family that grows chicken. We are taught to always wash the meat even when it's fresh.
The reason behind the soy sauce in our culture comes from the fact many Jamaicians have a Chinese ancestor. This is from the indentured worker system used on the island right after slavery. It resulted in Chinese being the second largest addition to our bloodline demographic after the Africans. There were also Indian families which explains our love of curry goat
Maybe, same thing for us Guyanese. Part Indian, part West African, part Portuguese, part Chinese, part White English and a whole lot tasty boi. Gonna make dis dish.
Fellow Kiwi Chef who also discovered Jerk Chicken at Notting hill carnival back in the day. Thank you for doing one of my absolute favourite meals bro. I have been raving on about Jerk chicken ever since, and I had the honour of working in a health clinic in north London that had a lovely Jamaican lady who taught me her family recipe, not to far from yours. an absolute joy to see this food and culture slowly working its way down under. thanks man;)
I lived in a predominantly Jamaican neighborhood in Fort Lauderdale for a few years, and our neighbor Jean used to bring us jerk chicken all the time. Spectacular food.
I lived in South Florida also. My workmate's husband was a phenomenal cook. He made me jerk chicken & curried goat. Talk about being in gastronomic heaven. Yummy!
@@getchucked7401 Another of my favs is Conch Fritters. I used to go to a Big Daddy's Bar & Grill, in Boca Raton, for lunch on work days, & the cook made the best Conch Fritters. He would deep fry them until the outside was golden brown & then finish cooking them in the oven so the insides would be cooked through. Man, Conch Fritters, another heavenly dish.
Really pretty good, definitely one of the better recipes I've seen. Couple tips for authenticity, main one is that in JA we almost always eat ripe plantain, yellow and black, not green, fried in coins until browned. Much sweeter, less starchy. I think green plantain is more of a Hispanic thing. Rice and peas usually all the aromatics are left whole and pulled out at the end, sometimes we put salt pork or a rasher or two of bacon in to flavour it as well, but obviously very minor. I'm leaving this one until last because it's virtually impossible to do outside of Jamaica but Jerk is supposed to be smoked over Pimento (allspice) wood, but really can't fault you for that one.
*Stunning cooking Mouth-watering Jamaican Food- The essence of Caribbean food 🔥👌💯👏🏻👏🏻* My first ever taste of plantain was in Barbados. Served in with a sweet potato mash and some herbs, with lamb - was unforgettable.i still bring it up after all these years
Just some notes from a Jamaican: You can use coconut cream! Use whatever you have. I use either or but my mom only uses coconut cream. However when were in Jamaica she uses a whole coconut! Literally just gets all the flesh and water and chucks it in blender and thats delicious. You have to say plant-in if you're making Jamaican food, its the law🫡😂 Plantain is usuallu best when its ripe. I personally like it when its really yellow with black spots because its still firm enough to cut easily but super sweet and crispy. Also its so funny that you had jerk chicken for the first time at nottinghill carni but it also makes so much sense😂
As somebody who also grew up in the decade after metrication, I really appreciate that you use a mishmash mostly metric units, with the occasional tablespoon thrown in to confuse the kids. :D
As a Jamaican that loves your channel I was interested to see what you did with this when I saw the title. I think you did a pretty good job. Two things that I would comment on is that this dish would be elevated and made more authentic if pimento wood was used in the bbq to smoke the chicken. Takes it to a whole other level, trust me. Secondly, ripe plantain (pronounced plan-tin, like mountain and fountain) is better in my opinion, the sweetness creates a great balance with the heat of the chicken
Ha! I just went to the store to get ginger, garlic, all spice, green onions, scotch bonnets and chicken. Serendipity. Thank you Chef Andy. You're awesome.
I have a Scotch Bonnet bush and live in Brisbane. Grew it as i love Jamaican food and there are no restuarant options in this area so thought I would go my own way. Grow most of the ingredients for Jerk in my back garden with exception to the All Spice that is growing in its infancy. Whilst I don't expect you to ever see this message, being a local, I am more than happy to give you a good handful of scotchies...or seeds for your own garden. They grow like mad once established in QLD.
@@theultimaterealtor I can't remember for certain but there are a few retailers online. I feel it may have been The Seed Collection. Yes, it will definitely grow with good sun. After 2ish years, the fruits will be a good size. Neutrog fertilisers helped it take off.
Andy - LOVE your channel and I am big fan of your cooking. being Jamaican and like many other below have put some key information I think you missed so I won't repeat those but my heart stopped when you through away the peas(Kidney Beans) water!. Next time, wash the peas(Kidney Beans), then set them to soak in water, with Garlic and few Pimento berries. THEN put all of it in the pot and cook from there. DO not change the water. what you did was to throw out ALL the nice colour the rice should have. This was why your rice looks more white than a darker red.
Little white boy from Kāpiti here. Jerk chicken is my go to. Honestly the first time I tried it, it was a taste revelation - my mind was blown that I could have the heat I loved AND the complex, smokey flavours that were as prominent. I'm.a walkerswood kinda guy, but if I can find some scotch bonnets/habaneros and pimento here in kāpiti I'm 100% going to give this a shot
Bruh. Jerk chicken is so so good. Marinade is pretty spot on but, as with all recipes, different families/regions have their own twists. This is a great starting point though!
You can slightly smash down the plantains after the first initial fry then fry them a second time. Tostones are a staple in the Dominican Republic and can be a side with just about anything kind of like fries.
I agree 100 percent washing chicken before you cook it is a waste of time . If you wash your chicken it will not taste better that's so true . Fantastic Video!
Andy, you are just like my very first sous chef 10 years ago. He was the one who convinced me to not to leave the kitchen after couple of months. Passionate, knows his stuff, practical and nothing like the "typical image" our great grandfather Marco P. White has left for Us.
As a note, to make absolute proper authentic Jerk Chicken you actually need to grill your chicken with the smoke of a very special kind of wood. And if you’re not in Jamaica this wood can be hard to find. Proper Jerk flavour comes from Pimento wood. The Marinade for the chicken has a wide range of personal touches, though it always has to be spicy. Scotch Bonnet chilli’s or Habaneros are essential. It’s the Pimento wood that truly makes Jerk Chicken the dish that it is.
Yeah, Pimento wood would definitely be hard to come by in Tennessee, USA. Do you happen to know of a wood that's close in flavor and aroma to Pimento? The only thing I would think to use is Maple or Apple wood.
@@thejuniorseas7683Cherry wood would be your next best thing. It matches the sweetness of the pimento wood minus some of the funky complexity that is allspice.
Hey bro... Looks good. Trini checking in 🇹🇹 The Bush we use for callaloo is called Dasheen Bush Bhagi. It usually grows in swampy areas. We also use Ocro (or ocra), pumpkin and Chadon Beni seasoning. I don't think we put tomatoes in our callaloo. Good job still using what you have tho... The Chicken looks delicious
Plaintain is one of my absolute favorite foods. I can eat it every day, and I almost do. Born in British Guiana (now Guyana), plaintain was a staple food item in many homes. It was very difficult to find plaintain in the seventies when I moved to Canada, but that is no more , thank goodness 👍😊.
Thanks Andy for your take on our beloved dish. I won't repeat what others have said, just this tho, the water you soak the peas in, use it to boil/cook it. It will give the rice its color.
Love the cut to chef Andy sampling his resting chicken. 👀 Awesome video, and appreciate the respect of your experience with Jamaican food. I left some feedback on your last Jerk Chicken short regarding smoke and brine, which is all that's missing here.. Plus a little scotch bonnet since habanero doesn't taste the same! ❤
Got a good mate/ coworker from Jamaica. That's it I'm going to ask to have dinner at his place before I start Jury Duty Sunday week. I'll tell him I'll supply the chicken. London style jerk chicken here we come.
Guy from the Caribbean who lives to cook. The callaloo is made with the leaves from the taro plant. You should be able to get those if you know any Polynesian chefs.
Traditionally, as Jamaicans, we do not chop up our scallions: we wash and beat it to release the flavours. It floats at the top and is removed while the rice is being served. Also, care must be taken his early you add the scotch bonnet lest it bursts and makes the dish too spicy
You're a legend mate. I've been thinking of making my own jerk chicken but couldn't find a recipe I thought I could trust... and right on cue here you are!
I made this tonight and it was awesome. I could have done better with the rice and peas, came out mushy because I overcooked it, but it was still good. The chicken was amazing and I did a pretty lackluster job breaking down the whole bird. Pro tip: pull the chicken off the grill at 155 F / 68 C, especially the breasts. Dark meat can take higher temps. About 150-155 is the one-minute kill time for salmonella so 165 F is just overkill, the kill rate getting chicken up to 155 over 10 minutes of grilling will accomplish that. Carryover cooking will further raise the internal temperature a bit too for added safety. Your chicken meat will be a bit pink at this temperature - still safe! Just unusual because it's so ridiculously common to overcook chicken. Once I learned the "pull chicken around 155, not 165+" trick my grilled chicken has gone from being a torture mechanism to something worth eating. Idea: cook the chicken sous vide in the marinade, then just blacken the outside hot and fast on the grill? Might lead to even more flavor in the meat and the perfect internal temperature, while still getting the smoke and charring we want from the grill.
@@parisewellington3664 this time I made it in a much wider pan and I think it helped a lot, the texture was a lot better. Last time I used a taller narrow pot and had to stir a bunch and it didn't cook as evenly
My fav cut of the chicken is leg quarters whenever I am grilling, making tandoori chicken or for recipes like these. I have definitely give this a try. 👍
Mate get down to bunnings and pick up some scotch bonnet seeds or plants. I've been growing mine in the front garden and it's great picking them off fresh. I've got a heap in the freezer to last me until next season
Hey Andy, I am from the island of Puerto Rico and we also use plantains for most of our island cuisine. If you, your babe, and/or Mitch want to try a sweeter version of the plantains here is how you do it. Make sure you get your plantains ripen; its skin turned yellow with dark spots, almost as a ripened banana. You slice them length side like the ones you cut from this video or like small disks and fry them in vegetable oil. You can eat them as is, or served with some rice and beans. Though there is a recipe called Pastelón, a Puerto Rican lasagna using the sweetened fried plantains, ground beef or turkey, onion, green peppers and pimento olives. I would suggest checking for some recopies online if you wanna try them out.
We fry bananas like that here in the Philippines but we bread it with a little wet batter made with flour then we eat it with a little bit of sugar kinda like dipping the fried banana in sugar
Andy! Yes Chef! That all looked amazingly delicious! Another one of your recipes to add to my must try list. Peace and ❤ to you and all of the team! 🙂😋😎
White Boy born in Grenada, lived on other islands. We called it "plan -tin" or "yellow banana" or "green banana" not sure what we called a "banana" - "sweet banana"?. "Rice and peas" was also called "peas and rice" and "peas" are in fact "beans". Also local names for local things. Crazy world. Would love to see curry goat or goat water or anything Caribbean done the Andy way - there is so much, so flavoursome - but also hard work in the making.
Another great cooking lesson Andy. Thank you. I’d love to know the story behind your very English pronunciation of ‘stunning’. Sounds like a northern English accent too…
Did you know that in The Netherlands cooking with wood is prohibited? Even in barbecue like barbecue like settings. They are now preparing a general ban on barbecue.
Thanks Andy, I always enjoy your content. You make cooking feel accessible, with perhaps one exception when you are starting a video with a piece of meat with a retail value in excess of £100 GBP! Genuine question - what should I expect from marinading in this way? I am asking because in my experience, although this results in a tasty outer, I have never managed to achieve the penetration of flavour that seems to be much quoted by chefs. This is not just in the case of jerk chicken but other meat dishes too such as whole pieces of ham which have been first boiled and then roasted with a a glaze. Each time I get a great flavour on the outside and juicy meat on the inside but the flavour inside hasn't taken on the promised flavour. Am I doing something wrong?
Have to stress the importance of pimento berries. The pre-ground stuff won't cut it for jerk. Also Scotch Bonnets are a must as well, the most flavourful pepper there is.
Kitchen tip for Andy, dont salt your dried legumes untill the end as it dries them out, also a few pinchs of bicarbonate at the end will sweeten them up 😊
Wing tips- delicious. It took living in Asian for a bunch of years to enjoy eating neary 100% of them just crunching through the bones for the most part
callaloo looks to be a type of spinach/silverbeet, however you should add a pacific island staple to your channel ... luau/palusami, taro leaves and coconut cream and maybe add some NZ lamb to it even better! 👀👀
Typical latino breakfast-for me anyways-while in Central America-keep in mind no pasturization there-yellow/ripe/ready plantane split, fried some egg scambled, a toasty bun-idk how/why, but for a bunch of tortilla eaters, they make yum/yum buns mostly, a fresh bun, put back like biscotti, crisp the outside of the bun up well, inside remains cloud like...perfect for scooping ;) obviously they would do rice/beans or frijoles, the frijoles/refried beans which I enjoy as an addition to this...crema-creme fresh-equivalent...fried plantane with crema and some kind of chili/hot sauce...trust me...they sell bags of crema there extremely inexpensive, a staple for their meals..I always thought it rather chistoso, poorer country and no pasturization and they eat the creme fresh equivalent by the bag full, daily...there are gems everywhere, why I love Internation exsposure to culture and tradition...luv your style Andy! that JC look'd awesome man...mmmmmmm
Perfectly cooked long grain rice will absorb 1.75 x its weight in water. You can take all the guess work out of this but weighing your liquids, enabling you to use only what the rice will be able to absorb and no more. Also 35-40 mins seems like an awfully long time for long grain rice to cook. I've done this recipe but weighing the liquids and cooking the rice for just 12-13 minutes, and it came out perfectly, with separate grains of rice.
Cook the peas in enough water, and retain it when you strain them after they've cooked. Then mix the pea cooking liquid with enough coconut milk to end up with a total weight of 1.75 x that of the rice. This will result in precisely the right amount of water being available for the rice to absorb during cooking.
Jamaican 🇯🇲🇯🇲 here checking in Andy!! With the jerk chicken, you can also use browning vs soy sauce (sold online) and for those who don't want to make their own jerk seasoning you can purchase it online also (Walkerswood is a popular brand, NOT AFFILIATED with them). For best results marinate the chicken overnight or at least for 3 hours. YES us Jamaicans do wash our meats/fish with lime juice or white vinegar. If you're going to use green plantain half fry, then remove from pan, slightly press between the skin you peeled off to flatten, then finish frying makes a better result (add a little more salt during that flattening stage). I prefer ripe fried plantain however. I'm going to let your version of 'callaloo' and rice & peas slide as they did looked delicious (yes we use kidney beans but we call it peas). Kudos 👏🏾👏🏾Andy for your take on a very popular dish and the recognition of our Jamaican 🇯🇲🇯🇲 culture. Thank you🇯🇲🇯🇲🇯🇲
Bamsee
I tried making Jerk Chicken a few times & it came out terrible. I finally asked a Jamaican Gal how she made hers. She uses Walkerswood & marinates the chicken minimally for 24 hours. I have the Walkerwood jerk seasoning & marinade but have yet to use them. I'm so lazy- LOL. This video put a fire under me to break them both out & get cooking. I wish I could get my hands on some ackee. They don't sell it in my neighborhood.
I know sweet plantains are usually the side for this dish but I always found them to be too sweet for me. I would rather have double-fried & salted tostones (green plantains).
Happy Eating, Everyone!
Beautiful message, much love
Add the onion and the capsicum, or the (sneaky MURICA accent) bell pepper! Hahahahah
I also commend Andy for the dish, but not washing the chicken bothers me. As a proud Jamaican 🇯🇲 who has family that grows chicken. We are taught to always wash the meat even when it's fresh.
London born Jamaican here. So glad to see you make this meal!
Serious question. Is Levi Roots' sauces and marinades OK or is it "made for the English"?
@@simonwood1260 ive only tried the Jerk BBQ sauce. Its good! Not as authentic but still tastes great. I prefer the brand grace.
Leon most boring champion sorry
Love when you add in little life stories. Always leaves me wanting to hear more.
The reason behind the soy sauce in our culture comes from the fact many Jamaicians have a Chinese ancestor. This is from the indentured worker system used on the island right after slavery. It resulted in Chinese being the second largest addition to our bloodline demographic after the Africans. There were also Indian families which explains our love of curry goat
Maybe, same thing for us Guyanese. Part Indian, part West African, part Portuguese, part Chinese, part White English and a whole lot tasty boi. Gonna make dis dish.
Fellow Kiwi Chef who also discovered Jerk Chicken at Notting hill carnival back in the day.
Thank you for doing one of my absolute favourite meals bro.
I have been raving on about Jerk chicken ever since, and I had the honour of working in a health clinic in north London that had a lovely Jamaican lady who taught me her family recipe, not to far from yours. an absolute joy to see this food and culture slowly working its way down under. thanks man;)
I lived in a predominantly Jamaican neighborhood in Fort Lauderdale for a few years, and our neighbor Jean used to bring us jerk chicken all the time. Spectacular food.
I lived in South Florida also.
My workmate's husband was a phenomenal cook. He made me jerk chicken & curried goat. Talk about being in gastronomic heaven. Yummy!
@@dee_dee_place curried goat is my favorite Caribbean dish ever.
@@getchucked7401
Another of my favs is Conch Fritters.
I used to go to a Big Daddy's Bar & Grill, in Boca Raton, for lunch on work days, & the cook made the best Conch Fritters. He would deep fry them until the outside was golden brown & then finish cooking them in the oven so the insides would be cooked through.
Man, Conch Fritters, another heavenly dish.
@@dee_dee_place OMG I love conch fritters.
Really pretty good, definitely one of the better recipes I've seen.
Couple tips for authenticity, main one is that in JA we almost always eat ripe plantain, yellow and black, not green, fried in coins until browned. Much sweeter, less starchy. I think green plantain is more of a Hispanic thing.
Rice and peas usually all the aromatics are left whole and pulled out at the end, sometimes we put salt pork or a rasher or two of bacon in to flavour it as well, but obviously very minor.
I'm leaving this one until last because it's virtually impossible to do outside of Jamaica but Jerk is supposed to be smoked over Pimento (allspice) wood, but really can't fault you for that one.
Yeah, in Brazil we eat them green all the time
Can't make mofongo without green plantains. Though I do love maduros too.
I will never stop appreciating the absolute perfection that is Andy's outdoor kitchen. Making me want to fire up the grill right now!
*Stunning cooking Mouth-watering Jamaican Food- The essence of Caribbean food 🔥👌💯👏🏻👏🏻*
My first ever taste of plantain was in Barbados. Served in with a sweet potato mash and some herbs, with lamb - was unforgettable.i still bring it up after all these years
the subtle zoom in on the cookbook when he said that the recipe is in his cookbook 🤣❤
Just some notes from a Jamaican:
You can use coconut cream! Use whatever you have. I use either or but my mom only uses coconut cream. However when were in Jamaica she uses a whole coconut! Literally just gets all the flesh and water and chucks it in blender and thats delicious.
You have to say plant-in if you're making Jamaican food, its the law🫡😂
Plantain is usuallu best when its ripe. I personally like it when its really yellow with black spots because its still firm enough to cut easily but super sweet and crispy.
Also its so funny that you had jerk chicken for the first time at nottinghill carni but it also makes so much sense😂
As somebody who also grew up in the decade after metrication, I really appreciate that you use a mishmash mostly metric units, with the occasional tablespoon thrown in to confuse the kids. :D
We have metric measuring spoons and cups in Australia, so it's pretty normal to use both depending on application.
As a Jamaican that loves your channel I was interested to see what you did with this when I saw the title. I think you did a pretty good job. Two things that I would comment on is that this dish would be elevated and made more authentic if pimento wood was used in the bbq to smoke the chicken. Takes it to a whole other level, trust me. Secondly, ripe plantain (pronounced plan-tin, like mountain and fountain) is better in my opinion, the sweetness creates a great balance with the heat of the chicken
he liks plantain green though
Ha! I just went to the store to get ginger, garlic, all spice, green onions, scotch bonnets and chicken. Serendipity. Thank you Chef Andy. You're awesome.
perfect timing!
@@andy_cooks yeah, but my 12 year old son said it was too spicy...just a bit.
@@jonathanduplantis1403 more for you! Hahaha
I have a Scotch Bonnet bush and live in Brisbane. Grew it as i love Jamaican food and there are no restuarant options in this area so thought I would go my own way. Grow most of the ingredients for Jerk in my back garden with exception to the All Spice that is growing in its infancy. Whilst I don't expect you to ever see this message, being a local, I am more than happy to give you a good handful of scotchies...or seeds for your own garden. They grow like mad once established in QLD.
Where did you buy the seeds? Can I grow from a pot on my balcony in Brisbane?
@@theultimaterealtor I can't remember for certain but there are a few retailers online. I feel it may have been The Seed Collection. Yes, it will definitely grow with good sun. After 2ish years, the fruits will be a good size. Neutrog fertilisers helped it take off.
Andy - LOVE your channel and I am big fan of your cooking. being Jamaican and like many other below have put some key information I think you missed so I won't repeat those but my heart stopped when you through away the peas(Kidney Beans) water!. Next time, wash the peas(Kidney Beans), then set them to soak in water, with Garlic and few Pimento berries. THEN put all of it in the pot and cook from there. DO not change the water. what you did was to throw out ALL the nice colour the rice should have. This was why your rice looks more white than a darker red.
Little white boy from Kāpiti here. Jerk chicken is my go to. Honestly the first time I tried it, it was a taste revelation - my mind was blown that I could have the heat I loved AND the complex, smokey flavours that were as prominent. I'm.a walkerswood kinda guy, but if I can find some scotch bonnets/habaneros and pimento here in kāpiti I'm 100% going to give this a shot
Bruh. Jerk chicken is so so good. Marinade is pretty spot on but, as with all recipes, different families/regions have their own twists. This is a great starting point though!
You can slightly smash down the plantains after the first initial fry then fry them a second time. Tostones are a staple in the Dominican Republic and can be a side with just about anything kind of like fries.
I agree 100 percent washing chicken before you cook it is a waste of time . If you wash your chicken it will not taste better that's so true . Fantastic Video!
Andy, you are just like my very first sous chef 10 years ago. He was the one who convinced me to not to leave the kitchen after couple of months. Passionate, knows his stuff, practical and nothing like the "typical image" our great grandfather Marco P. White has left for Us.
As a note, to make absolute proper authentic Jerk Chicken you actually need to grill your chicken with the smoke of a very special kind of wood. And if you’re not in Jamaica this wood can be hard to find. Proper Jerk flavour comes from Pimento wood. The Marinade for the chicken has a wide range of personal touches, though it always has to be spicy. Scotch Bonnet chilli’s or Habaneros are essential. It’s the Pimento wood that truly makes Jerk Chicken the dish that it is.
Someone's been watching barbecue showdown on Netflix 😂
Yeah, Pimento wood would definitely be hard to come by in Tennessee, USA. Do you happen to know of a wood that's close in flavor and aroma to Pimento?
The only thing I would think to use is Maple or Apple wood.
@@thejuniorseas7683Cherry wood would be your next best thing. It matches the sweetness of the pimento wood minus some of the funky complexity that is allspice.
@@Josh-dg6yb Awesome! Thanks for the advice!
I love jerk chicken & rice & peas.
Another of my Jamaican favs is curried goat. Yummy.
Hey bro... Looks good. Trini checking in 🇹🇹 The Bush we use for callaloo is called Dasheen Bush Bhagi. It usually grows in swampy areas. We also use Ocro (or ocra), pumpkin and Chadon Beni seasoning. I don't think we put tomatoes in our callaloo. Good job still using what you have tho... The Chicken looks delicious
Plaintain is one of my absolute favorite foods. I can eat it every day, and I almost do. Born in British Guiana (now Guyana), plaintain was a staple food item in many homes. It was very difficult to find plaintain in the seventies when I moved to Canada, but that is no more , thank goodness 👍😊.
Especially ripe plantain for breakfast with some saltfish or even boil and fried plantain with ground provision.
From JM . thank you for the shout out and representing the jerk chicken .. [nuff love] alot of love 😍 😍
Imagine a Sunday afternoon and your friend cooks you this whole meal!!! Heaven ❤️
I'm from Miami. Pigeon peas are used there for the beans and rice portion of this meal. Although I'm sure your recipe is delicious also.
Thanks Andy for your take on our beloved dish. I won't repeat what others have said, just this tho, the water you soak the peas in, use it to boil/cook it. It will give the rice its color.
Andy, big respect and happy you love the yawdie food 🍲
Glad you enjoy our cuisine. Bless up!!!
Yard man style of cooking 😋🍗💯🇯🇲
Did the chicken on bbq and rice n peas today, cannot tell you how well it went down. Absolutely 10/10
That looks delicious and doable! Thanks for showing!
I thought I knew what I wanted for dinner! But not now! I’m talking trio to market and lots of cooking- thanks “mate”- what a beautiful meal!
... When they say wash it they mean in lemon juice it helps it tenderise
Grilled spicy chicken 🍗 and fried tubers also speak to my heart as well
Andy, it was very well done!! I liked how you did our Jamaican national dish, well done!!!😊
That looks really yummy Andy!😋
Love the cut to chef Andy sampling his resting chicken. 👀
Awesome video, and appreciate the respect of your experience with Jamaican food.
I left some feedback on your last Jerk Chicken short regarding smoke and brine, which is all that's missing here.. Plus a little scotch bonnet since habanero doesn't taste the same! ❤
I’d love to be there for that meal! Good work chef!
You gotta try Ayam Taliwang, spicy grilled chicken, a delicacy from Lombok Island in Indonesia
Came here for the tea to see how many people roast the recipe. Knowing Andy Cooks it's gonna be pretty on point
Great recipe. Also, 'Let's get stuck in' seems very Australian. I've never heard that anywhere except your channel.
Andy, as usual, is correct.👍
Got a good mate/ coworker from Jamaica. That's it I'm going to ask to have dinner at his place before I start Jury Duty Sunday week.
I'll tell him I'll supply the chicken. London style jerk chicken here we come.
Any time I get to see a new Video of Andy and Matty the same day because I have been busy the past week is a good day! :)
1:34 just the white ends 😁
Lol
Guy from the Caribbean who lives to cook.
The callaloo is made with the leaves from the taro plant. You should be able to get those if you know any Polynesian chefs.
Now thats a meal. Flavourtown.
That looks absolutely delicious 👌
Traditionally, as Jamaicans, we do not chop up our scallions: we wash and beat it to release the flavours. It floats at the top and is removed while the rice is being served.
Also, care must be taken his early you add the scotch bonnet lest it bursts and makes the dish too spicy
You're a legend mate. I've been thinking of making my own jerk chicken but couldn't find a recipe I thought I could trust... and right on cue here you are!
I made this tonight and it was awesome. I could have done better with the rice and peas, came out mushy because I overcooked it, but it was still good. The chicken was amazing and I did a pretty lackluster job breaking down the whole bird.
Pro tip: pull the chicken off the grill at 155 F / 68 C, especially the breasts. Dark meat can take higher temps. About 150-155 is the one-minute kill time for salmonella so 165 F is just overkill, the kill rate getting chicken up to 155 over 10 minutes of grilling will accomplish that. Carryover cooking will further raise the internal temperature a bit too for added safety. Your chicken meat will be a bit pink at this temperature - still safe! Just unusual because it's so ridiculously common to overcook chicken.
Once I learned the "pull chicken around 155, not 165+" trick my grilled chicken has gone from being a torture mechanism to something worth eating.
Idea: cook the chicken sous vide in the marinade, then just blacken the outside hot and fast on the grill? Might lead to even more flavor in the meat and the perfect internal temperature, while still getting the smoke and charring we want from the grill.
Rice and peas can be tricky to make especially for the first time. Glad you tried it though!
@@parisewellington3664 this time I made it in a much wider pan and I think it helped a lot, the texture was a lot better. Last time I used a taller narrow pot and had to stir a bunch and it didn't cook as evenly
My fav cut of the chicken is leg quarters whenever I am grilling, making tandoori chicken or for recipes like these. I have definitely give this a try. 👍
Perfect timing, the peppers on my scotch bonnet plant are just starting to turn color and I am on the hunt for a good Jerk recipe.
great timing!
Mashed peas and Irish stew. Martabak manis.
And Terang Bulan. 👍
Mate get down to bunnings and pick up some scotch bonnet seeds or plants. I've been growing mine in the front garden and it's great picking them off fresh. I've got a heap in the freezer to last me until next season
Hey Andy, I am from the island of Puerto Rico and we also use plantains for most of our island cuisine. If you, your babe, and/or Mitch want to try a sweeter version of the plantains here is how you do it. Make sure you get your plantains ripen; its skin turned yellow with dark spots, almost as a ripened banana. You slice them length side like the ones you cut from this video or like small disks and fry them in vegetable oil. You can eat them as is, or served with some rice and beans. Though there is a recipe called Pastelón, a Puerto Rican lasagna using the sweetened fried plantains, ground beef or turkey, onion, green peppers and pimento olives. I would suggest checking for some recopies online if you wanna try them out.
Great job Chef 🇯🇲🇯🇲, next time use the whole scallion Beat it to release flavor and add whole
Jamaican here😌… Just spray the chicken every few minutes with beer and pineapple juicee. It adds to the moisture
The channel plug on this video was gold 😂
We fry bananas like that here in the Philippines but we bread it with a little wet batter made with flour then we eat it with a little bit of sugar kinda like dipping the fried banana in sugar
I ferment scotch bonnets so I always have some on hand in the fridge. Always comes in useful when doing jerk
Andy! Yes Chef! That all looked amazingly delicious! Another one of your recipes to add to my must try list. Peace and ❤ to you and all of the team! 🙂😋😎
if you are in UK , there is a big restaurant chain Turtle Bay the Caribbean Restaurant, you can visit there 👌
Keep the recipes coming good sir!!! I look forward to every new episode. And I love the down to earth recipes like this one
White Boy born in Grenada, lived on other islands. We called it "plan -tin" or "yellow banana" or "green banana" not sure what we called a "banana" - "sweet banana"?. "Rice and peas" was also called "peas and rice" and "peas" are in fact "beans". Also local names for local things. Crazy world. Would love to see curry goat or goat water or anything Caribbean done the Andy way - there is so much, so flavoursome - but also hard work in the making.
To be honest i don‘t really like kidney beans and the green vegetables but if you made it i would absolutely eat it, looks very delicious
I love the jerk chicken in South London I used to regularly have. I'll need to try this recipe as I'm in Oz and missing it.
I love the fried plantains, in my country are pretty common and cheap so you grow up eating it all the time ❤
Another great cooking lesson Andy. Thank you.
I’d love to know the story behind your very English pronunciation of ‘stunning’.
Sounds like a northern English accent too…
You can also use already made green seasoning comes in a jar
Did you know that in The Netherlands cooking with wood is prohibited? Even in barbecue like barbecue like settings.
They are now preparing a general ban on barbecue.
@@prit04 'environment' aka green scam
Thanks Andy, I always enjoy your content. You make cooking feel accessible, with perhaps one exception when you are starting a video with a piece of meat with a retail value in excess of £100 GBP!
Genuine question - what should I expect from marinading in this way? I am asking because in my experience, although this results in a tasty outer, I have never managed to achieve the penetration of flavour that seems to be much quoted by chefs. This is not just in the case of jerk chicken but other meat dishes too such as whole pieces of ham which have been first boiled and then roasted with a a glaze. Each time I get a great flavour on the outside and juicy meat on the inside but the flavour inside hasn't taken on the promised flavour.
Am I doing something wrong?
That dog shot was top tier. That was the best ever.
"That feels dangerous don't do that" haha fantastic recipe I will be trying that one for sure. Thank you 🎉
You gotta relax with the uploads, I can't stop binging them!!!!
Same lol
😂 sorry about that!
@@andy_cooks ⚡💨🚈
Jerk chicken is one of my fav foods ever. Will definitely be giving your version a try
My mouth is drooling, I want to bite into that chicken so bad. Looks so yummy. And now I am hungry.
Jerk stands at Notting Hill Carnival... goosebumps
Thank you and yeah you can get it Sydney Australia in what once was once known as the Bentley Bar . Mind you I haven't been there in awhile
Just on washing chicken, that is traditionally done with either citrus or vinegar, not woth dish soap and water.
This has deserved you a subscription!
Have to stress the importance of pimento berries. The pre-ground stuff won't cut it for jerk. Also Scotch Bonnets are a must as well, the most flavourful pepper there is.
Kitchen tip for Andy, dont salt your dried legumes untill the end as it dries them out, also a few pinchs of bicarbonate at the end will sweeten them up 😊
Jamaican cuisine is 🌍 global. 😋😋😋😋😋
Wing tips- delicious. It took living in Asian for a bunch of years to enjoy eating neary 100% of them just crunching through the bones for the most part
Well done👍 ❤🇯🇲
callaloo looks to be a type of spinach/silverbeet, however you should add a pacific island staple to your channel ... luau/palusami, taro leaves and coconut cream and maybe add some NZ lamb to it even better! 👀👀
great looking jerk chicken dinner.
Now I know where my brother went 😰
Hahhasha
😂
😂
Why did the chicken cross the road?
@@Heinrich_Von_Schnellfahrer because of a Jerk brother.
If possible, try planting a few of the pepper seeds.
I’m here early. Love cooking and creating recipes. I enjoy your way of making food.
Thank you!
I had jerk chicken in Brixton every day for 2 weeks when I was there and was so disappointed everywhere I tried it back in Australia!!
Typical latino breakfast-for me anyways-while in Central America-keep in mind no pasturization there-yellow/ripe/ready plantane split, fried some egg scambled, a toasty bun-idk how/why, but for a bunch of tortilla eaters, they make yum/yum buns mostly, a fresh bun, put back like biscotti, crisp the outside of the bun up well, inside remains cloud like...perfect for scooping ;) obviously they would do rice/beans or frijoles, the frijoles/refried beans which I enjoy as an addition to this...crema-creme fresh-equivalent...fried plantane with crema and some kind of chili/hot sauce...trust me...they sell bags of crema there extremely inexpensive, a staple for their meals..I always thought it rather chistoso, poorer country and no pasturization and they eat the creme fresh equivalent by the bag full, daily...there are gems everywhere, why I love Internation exsposure to culture and tradition...luv your style Andy! that JC look'd awesome man...mmmmmmm
This looks so good thank you for another great video.
you are a kitchen god. full stop
Perfectly cooked long grain rice will absorb 1.75 x its weight in water. You can take all the guess work out of this but weighing your liquids, enabling you to use only what the rice will be able to absorb and no more. Also 35-40 mins seems like an awfully long time for long grain rice to cook. I've done this recipe but weighing the liquids and cooking the rice for just 12-13 minutes, and it came out perfectly, with separate grains of rice.
Cook the peas in enough water, and retain it when you strain them after they've cooked. Then mix the pea cooking liquid with enough coconut milk to end up with a total weight of 1.75 x that of the rice. This will result in precisely the right amount of water being available for the rice to absorb during cooking.
Looks amazing, although the chicken with like a fattoush salad would be amazing.
Gotta try making this one