Jerk Chicken Pasta

Name: Jerk Chicken Pasta
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Jamaica
Ingredients: 6 skinless, boneless chicken thighs; 6 skinless, boneless chicken thighs; 1 tbsp Jerk Seasoning (or Walkerswood ready-made); 1 tbsp Jerk Seasoning (or Walkerswood ready-made); 450 g/1 lb penne or rigatoni; 450 g/1 lb penne or rigatoni; 1 onion, chopped; 3 tbsp olive oil; 2–3 garlic cloves, chopped; 60 ml/¼ cup red wine; 4 plum tomatoes, skinned, de-seeded and chopped; 1 cup tomato sauce; 125 ml/¼ cup water or chicken stock; 125 ml/¼ cup water or chicken stock; 1 tbsp chopped fresh basil or parsley; 1 tbsp chopped fresh basil or parsley; salt and pepper; salt and pepper; grated Romano or parmesan cheese, or crumbled feta cheese, to serve (optional); grated Romano or parmesan cheese, or crumbled feta cheese, to serve (optional); grated Romano or parmesan cheese, or crumbled feta cheese, to serve (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This is a continent away from the traditional use of jerk seasoning, but quick, easy and delicious. When drinking wine with a spicy meal like this, I recommend that you try something that’s not too dry to work along with the robust flavours.

Ingredients

6 skinless, boneless chicken thighs
1 tbsp Jerk Seasoning (or Walkerswood ready-made)

Americas
Jamaica
Main course
Spicy
Pasta
Caribbean

Method

Cut the chicken into strips. Rub thoroughly with the jerk seasoning, cover and let sit for at least 1 hour.
In a large pot, boil a gallon of water. Add 2 tsp salt and boil the pasta, stirring occasionally until al dente (about 11 minutes). Drain immediately in a large colander.
While the pasta water is boiling, heat 2 tbsp of the oil in a skillet. Fry