Pearl’s Jerk Chicken - Cayman Conundrum

Serves 8-10

Ingredients for the rice:

1 teaspoon fresh grated garlic

1 teaspoon grated fresh ginger

2 cups basmati rice

2 tablespoons butter

3 cups chicken broth

Salt and pepper to taste

1 teaspoon lime zest

Melt butter in a large saucepan and add garlic, ginger, salt, and pepper. Cook

until fragrant. Add the chicken broth. Bring to a boil. Stir in rice. Cover and simmer over

low heat for thirty minutes, stirring occasionally until the rice is tender, and the liquid is

absorbed. When finished, stir in lime zest.

Ingredients for Chicken and Sauce:

1 rotisserie chicken

6 green onions chopped - separate the white from the green (use the green for garnish)

1/2 teaspoon scotch bonnet pepper sauce

1 teaspoon fresh grated garlic

1 teaspoon fresh grated ginger

1/4 cup chicken broth (you will need more later)

1/2 teaspoon allspice

1 teaspoon fresh minced thyme

2 tablespoons butter

1 tablespoon soy sauce

1 tablespoon white wine vinegar

1 teaspoon jerk seasoning

Pepper to taste (no need for salt)

1 teaspoon brown sugar

Juice from one lime

Smoked paprika

While the rice cooks, shred the chicken, cover, and set to the side. In a large skillet, over medium heat melt butter, sauté garlic, onion whites, and

ginger until onions are slightly soft. Add chicken broth, soy sauce, white wine vinegar, allspice, scotch bonnet sauce, jerk seasoning, pepper, and thyme. Once simmering, stir

in brown sugar. Allow to slightly thicken and then add lime juice. Add shredded chicken and stir to coat. Slowly add chicken broth until the mixture

reaches a stew-like consistency. Serve on top of rice. Sprinkle smoked paprika on the chicken and garnish with tops of green onions.

Enjoy!