The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
Hello and good morning!
This week's installment of Recipe of the Week comes to us from sunny Jamaica! The nearly 300 year old tradition of marinating meats in a "jerk" sauce consisting of herbs, vinegar and spicy peppers makes this recipe a true taste of the Islands! Vegetarians and Vegans can use Extra Firm Tofu to make a spicy soy dish. Vegans will be pleased to note that tofu is the only substitution you'll have to make in this fairly easy recipe! (Correct me if I'm wrong...)
In new exciting Recipe of the Week news, the Diversity Committee is looking into getting the recipe set up on a website so you can get all the same great yummy information without having to wade through all of your other e-mails to find it! Until this happens, we will continue to offer you fun and tasty meals via your regular e-mail. More information will be provided when we get it!
Thank you to all of you who have sent me feedback concerning my little "pet project." I really appreciate the kind remarks that have been sent my way and please keep sending me feedback (good or bad)!!
Wishing we could have Jamaican weather,
The Diversity Committee
A Jerky Chicken
A great Jamaican style dish. A spicy blend of herbs,
vinegar, and a habanero pepper make this chicken dish
unforgettable. Serve with rice, yum! Prep Time: approx. 1 Hour . Cook
Time: approx. 15 Minutes. Ready in: approx. 1 Hour 15
Minutes. Makes 4 Servings (4 servings).
Printed from Allrecipes, Submitted by Rikk
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken
breast halves - cut into 1 inch strips
1 Combine the onion, brown sugar, soy sauce, vinegar,
thyme, sesame oil, garlic, allspice and habanero pepper in
the container of a food processor or blender. Process
until smooth. Place the chicken into a large resealable bag,
and pour in 3/4 of the sauce. Squeeze out excess air, and
seal. Marinate in the refrigerator for at least one hour.
2 Preheat your oven's broiler.
3 Remove chicken from bag, and discard marinade. Broil
chicken for 10 to 15 minutes, turning once to ensure even
cooking. Heat remaining sauce in a small pan, and pour over
chicken when serving.
Servings Per Recipe: 4 Amount Per Serving Calories: 197 Total Fat: 2.7g Cholesterol: 68mg Sodium: 996mg Total Carbohydrates: 13.5g Dietary Fiber: 0.4g Protein: 28.3g