Jerk Chicken and Pineapple Fried Rice

Now as the saying goes, “real jerk comes from Jamaica!”, but guess what, with Walkerswood jerk seasoning, you can recreate that magic in your own kitchen and although authentic jerk is done outside on a smoker, lets face it, some of us want jerk chicken all year round! Winter, summer, fall, spring, no matter what! I’m going to show you how to recreate this magic in your oven and no one will be able to tell you this wasn’t done on a grill! The moment you open a jar of Walkerswood jerk seasoning, take a whiff of those fresh ground seasonings and your taste buds immediately activate with anticipation of that burst of scotch bonnet pepper, scallion, thyme, and all spice! Ok now, lets get to business!

Prep Time: 10 minutes

Total Cooking Time: 1 hr 45 minutes

[recipe-ingredients]
6 chicken quarters (skin on)

4 tbsp of Walkerswood jerk seasoning (spicy or mild)

2 tsp dry jerk seasoning

2 tsp all purpose seasoning

1 1/2 tsp chicken seasoning

1 tsp onion powder

1 tsp garlic powder

1 tbsp paprika

1 tbsp corn or canola oil

1 tsp browning

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[recipe-directions]
Begin by preheating your oven to 375 degrees. Take your Walkerswood seasoning and place it in a bowl. Add the tsp of browning and stir. This will make the seasoning very dark. This dark color will give your chicken the appearance it needs to resemble that “off the grill” look. Now add all of the dry seasonings to the chicken and massage it in. Last, add the Walkerswood jerk seasoning and massage that in as well. Now arrange all the chicken quarters in a baking dish and drizzle your oil. Place your chicken in the oven and baste it with its juices every 30 minutes. When you have 15 minutes remaining, take the chicken out, brush each chicken quarter with more jerk seasoning, turn the oven up to 400 degrees and your chicken should be ready!

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[recipe-ingredients]
2 cups of white rice (you may use parboiled rice or jasmine rice, whichever you prefer)

2 cups of water

1 tsp of salt

1 tsp turmeric powder

2 tsp corn or canola oil

1 tsp ginger powder

1 tsp allspice

1 tbsp dried basil leaves

1 tbsp oyster sauce or soy sauce

1/2 onion finely chopped

1 tbsp minced garlic

1/2 tsp hot sesame oil (optional)

2 cups of frozen peas & carrots

1/2 cup pineapple chunks

[/recipe-ingredients]

[recipe-directions]
Begin by cooking your rice first. Wash the rice, add the two cups of water, salt, and turmeric powder. Cover and allow to fully cook. This should take approximately 30 minutes. When you are finished, allow it to cool. Fried rice is best made with cool rice so that it isn’t sticking together. Now in a wok or large frying pan, turn your heat to medium and add your oil. Next add onions and garlic and sauteé for 1 minute. Now add the allspice, ginger powder, dried basil leaves, pineapple chunks, and peas & carrots. Continue to quickly stir all the ingredients as you’re now sauteeing to combine the flavors. Lastly, add your rice. You’ll want to keep stirring for at least 2-3 minutes while the rice blends in with the flavors. Serve and enjoy!

[/recipe-directions]