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Explore the taste of<br />
the CaribbeanPreparation time: 30 minutes,<br />
Encona Jamaican<br />
Jerk bbq sauce<br />
Explore the taste of the Caribbean<br />
with Encona Jamaican Jerk BBQ<br />
Sauce. Our new and improved<br />
recipe has been specially blended<br />
to capture all the great tastes<br />
of Jamaica’s traditional Jerk<br />
Seasoning in a ready to use sauce.<br />
The unique combination of aromatic<br />
spices and chillies gives a mild,<br />
spicy flavour which is great<br />
with all your favourite foods.<br />
The perfect marinade and<br />
delicious brushed onto meat,<br />
chicken, fish and vegetables<br />
during grilling or barbecuing.<br />
Great as a table sauce with all<br />
your favourite foods to enjoy<br />
that tasty jerk kick - everyday!<br />
Available in 142ml and 220ml<br />
Encona Jamaican Jerk Chicken with Rice and peas<br />
A true Jamaican favourite which you can now prepare without the fuss! Deliciously<br />
aromatic and spiced, this recipe works great with pork too. Enjoy!<br />
plus marinating time<br />
Cooking time: 30 minutes<br />
Serves 4<br />
Shopping list:<br />
. 4 chicken thighs and 4 chicken drumsticks<br />
.1 bottle of 142ml Encona Jamaican<br />
Jerk BBQ Sauce<br />
.1 tbsp parsley, chopped<br />
For the rice:<br />
. 200g long grain rice, soaked for<br />
10 minutes then rinsed and drained<br />
.1 onion, finely chopped<br />
. 400ml coconut milk<br />
. 300ml chicken stock<br />
.1 tin of red kidney beans, rinsed and drained<br />
. 3 bay leaves<br />
.1 lemon grass stalk, root slightly crushed<br />
. Salt and milled black pepper<br />
How to do it:<br />
1) Wash and dry the chicken<br />
pieces. Make 3-4 slashes<br />
across the skin-side of the<br />
chicken about 1cm deep.<br />
Place the chicken into<br />
a bowl and pour<br />
over the Encona<br />
Jamaican Jerk<br />
BBQ Sauce,<br />
chopped parsley<br />
and mix well.<br />
2) Cover the chicken with cling-film and<br />
ideally leave to marinate overnight in<br />
the fridge or for a minimum of 2 hours.<br />
3) Cook the chicken over a medium<br />
heated barbecue or under a grill for<br />
25-30 minutes, turning occasionally<br />
and brushing with any left over marinade.<br />
4) Meanwhile, to make the rice, add the<br />
onion, coconut milk, chicken stock,<br />
bay leaves and lemon grass to a<br />
medium saucepan and bring to a<br />
simmer. Add the rice and simmer for<br />
15 minutes, stirring occasionally.<br />
5) After 15 minutes, add the red kidney<br />
beans, parsley and season with salt<br />
and pepper. When the rice has softened,<br />
transfer to a serving bowl and serve<br />
with the Jerk chicken. Enjoy!<br />
glass bottles<br />
11 12<br />
Serving suggestion
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