Jerk chicken and special fried rice

This meal is quickly becoming a favourite of mine and my parents. It’s easy to make, it’s relatively quick, and it’s so yummy.

First things first put some rice on to cook. When we cook rice we tend to use the absorption method. The Jamie Oliver method is normally pretty reliable. We tend to put one cup of rice and two cups of boiling water in a saucepan, boil it on high for seven minutes with the lid on, then turn the heat off leave the lid on and let it steam for at least another seven minutes. And if you’re worried about over cooking the rice turn the heat off a little early, but leave the lid on until you’re ready to use it and the steam will finish cooking it. Fluff it up a bit with a fork and you’ve got perfectly cooked rice.

Now you start on the chicken. Th recipe I used is based on this one. Chop up about 500g of chicken thighs. In a bowl mix together the turmeric, black pepper, cayenne pepper, salt, cumin, thyme, smoked paprika, and 1 tablespoon of the olive oil.

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Once this is mixed together add the chicken to the bowl and stir it until the chicken is coated in the mixture. Set the bowl aside while you chop up the carrot, capsicum, banana peppers, and onion.

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Now you mix up the eggs for the special fried rice. I used two eggs, a teaspoon of garlic, a pinch of salt and pepper, and a splash of milk, but you can use what ever flavours you prefer in your eggs. Whisk the egg mixture with a fork until mostly combined.

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Now you pour it into a hot large frying-pan then turn the heat down to medium. If you have another frying pan start heating up some olive oil in it, if not use a large saucepan. Keep an eye on your egg mixture. Once the olive oil in your other pan is hot add a teaspoon of garlic (be careful it might spit) then add your chicken and start cooking it. This is the only part of the meal I find slightly tricky. Hopefully your rice is done by down giving you one less thing to keep an eye on.

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You have to watch both pans to make sure nothing burns. If you’ve got someone to help you out get them to keep an eye on the chicken, tossing it occasionally to make sure it’s cooked evenly. If you don’t have someone to help you out, here’s a chance to develop your multitasking tools. If you’ve got the time I recommend turning the heat down. Everything will take a bit longer to cook but it’s less likely to burn. I turned the heat to low for the chicken so I could focus of making the fried rice. Once the egg is almost entirely cooked, roughly chop it up with a plastic egg flip. It doesn’t matter how big the chunks are as long as they aren’t stuck to the pan. Check on the chicken. Now you add all of your diced veggies plus the corn kernels to the chopped up egg. Stir it all in together and cook for a minute or two.

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Now you add in your cooked rice. Start mixing the egg and veggie mixture through the rice until it’s combined. Check on the chicken.

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Now you cook the mixture, stirring constantly, until the rice starts to stick to the pan. Once the rice starts to stick to the pan it’s done. Turn off the heat for that frying pan. Check on the chicken. If it looks cooked you’re done. If not turn the heat back up and cook it for another five minutes. Then put some rice and chicken in your bowl and stir them together, then it’s ready to eat.

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Enjoy

Ingredients

Chicken

  • 500g chicken thigh
  • 1 tsp of ground black pepper
  • 1 tsp of ground cumin
  • 1 tsp of dried thyme
  • 1 tsp of smoked paprika
  • 1/2 tsp of salt
  • 1/4 tsp of cayenne pepper (if you like your chicken hot add more)
  • 1/4 tsp of turmeric
  • 1 tbsp of oil

Rice

  • 1 cup of rice
  • 2 cups of boiling water
  • 2 eggs
  • 1 tsp of minced garlic
  • salt and pepper to taste (plus any other herbs you fancy)
  • splash of milk (maybe two tablespoons?)
  • 2 small capsicums, roughly chopped small
  • 1 medium carrot, roughly chopped small
  • 1/4 cup of corn kernels
  • 1/2 a small onion diced

Method

  1. Put some rice on to cook.
  2. Chop up about 500g of chicken thighs.
  3. Mix together the turmeric, black pepper, cayenne pepper, salt, cumin, thyme, smoked paprika, and 1 tablespoon of the olive oil. Then add the chicken to the bowl and stir it until the chicken is coated in the mixture.
  4. Set the bowl aside while you chop up the carrot, capsicum, banana peppers, and onion.
  5. Mix up the eggs for the special fried rice. I used two eggs, a teaspoon of garlic, a pinch of salt and pepper, and a splash of milk, but you can use what ever flavours you prefer in your eggs. Whisk the egg mixture with a fork until mostly combined.
  6. Pour the egg mix into a hot large frying-pan then turn the heat down to medium. (If you have another frying pan start heating up some olive oil in it, if not use a large saucepan.)
  7.  Once the olive oil in your other pan is hot add a teaspoon of garlic (be careful it might spit) then add your chicken and start cooking it. Turn the heat down to low.
  8. Once the egg is almost entirely cooked, roughly chop it up with a plastic egg flip. It doesn’t matter how big the chunks are as long as they aren’t stuck to the pan. Check on the chicken.
  9. Add all of your diced veggies plus the corn kernels to the chopped up egg. Stir it all in together and cook for a minute or two. Check on the chicken.
  10. Add in your cooked rice. Start mixing the egg and veggie mixture through the rice until it’s combined. Check on the chicken.
  11. Cook the egg/veggie mixture, stirring constantly, until the rice starts to stick to the pan. Once the rice starts to stick to the pan it’s done. Turn off the heat for that frying pan.
  12. Check on the chicken. If it looks cooked you’re done. If not turn the heat back up and cook it for another five minutes.
  13. Put some rice and chicken in your bowl and stir them together, then it’s ready to eat.

 

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