Ratings - Ease: 3/5, Taste: 2.5/5, Price: $$
Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.
Link to the recipe:
This dish was a disappointment when I made it, but I must confess that there were steps I could have taken to make this a 4/5 or 4.5/5 dish. My biggest issue with the Jerk Chicken and Rice was the chicken skin. I used a pot instead of a skillet, which meant I was cooking in something much deeper and less wide than recommended. The reason this is such an issue is because the skin lost all semblance of crispiness, instead it became a soggy, slimy mess. To be fair, lots of people enjoy the texture of braised or simmered chicken skin. I am not one of those people. If I used a skillet, and kept the chicken skin out of the liquid (high and dry) when cooking, it would have been crispy and delicious, with the fat rendered.
If you do make this, definitely take care to keep the chicken skin dry and crispy, by using a skillet and not a pot. Flavor wise, it came out very nicely, but I was just a bit too off put by the skin to fully appreciate it. I can surely imagine this being a delicious meal if I solved that, so I can't help but recommend it, despite my poor rating. Give it a shot!
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