[31 - 33] [Music] what's up guys welcome back
[33 - 35] what's up guys welcome back today i'll be showing you my recipe for
[35 - 36] jerk chicken pasta
[36 - 38] now this may come as a surprise to some
[38 - 40] of you guys however
[40 - 43] obviously i am not jamaican but i
[44 - 46] absolutely love jamaican food the wife and i got
[46 - 48] love jamaican food the wife and i got married in jamaica
[48 - 50] and it's you know a very special place
[50 - 52] to me so i hope i do this recipe some
[53 - 54] justice now let's get in the kitchen and make it
[54 - 56] now let's get in the kitchen and make it happen we're going to start by
[56 - 59] chopping up a yellow or white onion just
[59 - 61] a real rough chop we'll get the job done
[61 - 63] because we're going to blend all of this
[63 - 64] up later anyway so it doesn't really
[64 - 66] matter how you chop it up
[66 - 68] we're also going to chop up some green
[68 - 70] onion as always guys the specific
[70 - 72] measurements and ingredients
[72 - 73] are provided for you in the description
[75 - 77] also going to do a rough chop on a bell
[77 - 79] pepper red or green
[79 - 83] doesn't really matter whatever you like
[85 - 85] this dow strong knife is making quick
[85 - 87] work of these veggies
[87 - 89] link in the description box for that as
[89 - 91] well save yourself 10
[91 - 94] and here my friends is a habanero pepper
[94 - 96] traditionally in jamaica they use scotch
[96 - 97] bonnet but those are hard to come by
[97 - 98] here in virginia so we're using a
[98 - 101] habanero because it is the closest
[101 - 104] in terms of heat and flavor profile you
[104 - 105] can reduce the heat by removing these
[105 - 107] seeds if you like
[107 - 109] i kept them in there just to keep it uh
[109 - 111] you know a bit spicy
[111 - 114] going in with some white vinegar
[114 - 118] followed by some lime juice
[122 - 122] and some soy sauce and a little bit more
[126 - 126] i'm using my immersion blender here to
[126 - 128] blend this mixture up
[128 - 129] but uh feel free to use whatever you
[129 - 131] have a regular blender will work just
[133 - 134] you're going to want to taste this as
[134 - 135] you go and adjust it to your flavor
[135 - 137] profile preference
[137 - 139] because this like i said the habanero is
[141 - 143] to offset that spice we're going to
[143 - 144] actually go in with a little bit of
[149 - 149] just to balance the flavors that's
[149 - 151] optional if you like it really spicy you
[152 - 154] omit the sugar all together going in
[154 - 156] with some ginger and some garlic
[162 - 162] followed by some ground allspice this at
[162 - 163] the grocery store is
[163 - 165] either going to be called ground
[165 - 167] allspice jamaican allspice or pimento
[168 - 170] seed followed by a little bit of nutmeg a
[170 - 172] followed by a little bit of nutmeg a little bit goes a long way so be gentle
[173 - 176] there and a little bit of cinnamon followed by
[176 - 177] and a little bit of cinnamon followed by some thyme leaves
[177 - 179] again guys the specific measurements and
[179 - 182] ingredients are in the description box
[182 - 185] below finish this off with a pinch or
[186 - 188] again taste as you go and adjust the
[188 - 191] flavor to your preference
[191 - 194] and now we have our marinade nice and
[195 - 197] all the flavors are getting to know each
[202 - 202] looking good we're going to use most of
[202 - 205] this to marinate our chicken
[205 - 207] if you're feeling lazy you can omit this
[207 - 209] whole process and just buy some walkers
[209 - 210] wood jerk paste
[210 - 216] that stuff is awesome
[218 - 218] we're going to start by butterflying our
[218 - 220] chicken breast here
[220 - 221] so lay your hand flat on the top of the
[222 - 223] chicken breast and take your knife
[223 - 227] and make an incision in the side and
[227 - 228] just use your fingers to kind of guide
[228 - 229] you a little bit
[229 - 231] be careful take your time here no need
[238 - 238] and that is how you butterfly a piece of
[239 - 240] meat we're going to slice this in half
[240 - 242] we're going to slice this in half afterwards and have two chicken breast
[249 - 249] and just repeat that process with your
[249 - 251] other chicken breast
[251 - 253] this step is optional but i do like to
[253 - 254] make a thinner
[254 - 256] piece of chicken because it cooks more
[256 - 259] quickly in your frying pan
[259 - 261] and you know you can kind of control the
[261 - 263] portion size a little bit better
[263 - 264] we're going to season this with some
[264 - 266] salt and some jerk seasoning
[266 - 268] feel free to use whatever jerk seasoning
[268 - 269] you like the most
[269 - 272] i like walker's wood there's
[272 - 273] several good ones whatever you have at
[273 - 275] your grocery store or whatever is your
[275 - 282] personal favorite feel free to use that
[282 - 283] make sure you season both sides and then
[283 - 285] we're going to place this in a mixing
[286 - 287] bowl and cover it in that marinade here
[287 - 291] and cover it in that marinade here momentarily
[293 - 293] this is the brand that i was using today
[293 - 296] that's just what i had on hand
[296 - 298] going into the mixing bowl this can be
[298 - 301] marinated for one hour or overnight the
[301 - 302] longer you marinate it the more the
[302 - 304] flavor does seep into the meat
[304 - 305] and the spicier your chicken is going to
[306 - 308] be so just keep that in mind
[308 - 309] you do want to reserve some of that
[309 - 311] marinade because we're going to use it
[311 - 312] for our veggies and
[312 - 315] our alfredo sauce later get in there
[315 - 316] with your hand and really mix in the
[316 - 318] marinade into the meat
[318 - 319] and again cover this and place that in
[319 - 325] the refrigerator for at least one hour
[325 - 326] while that is marinating in the
[326 - 328] refrigerator we're going to go ahead and
[328 - 330] slice up the rest of our vegetables that
[330 - 332] are going to go into our pasta
[332 - 333] that's optional as well if you don't
[333 - 335] like these veggies you can simply omit
[336 - 338] them i like to slice them into uh you know
[338 - 340] i like to slice them into uh you know thin slices like you see right here
[340 - 342] i also like to use a red and a green
[342 - 344] bell pepper just because the color
[344 - 347] is very visually appealing but you know
[347 - 348] use whatever you have or whatever you
[350 - 353] like slice the peppers into strips i always
[353 - 354] slice the peppers into strips i always like to slice my vegetables
[354 - 356] about the size of whatever pasta i'm
[356 - 358] using so for this recipe i'm using penne
[358 - 367] so that's why i like to go with the strips
[367 - 370] strips there we go now we get our skillet nice
[370 - 372] and hot going in with some high smoke
[372 - 373] point cooking oil
[373 - 376] i'm using avocado oil but canola or
[376 - 378] vegetable would work as well
[378 - 380] always leave the meat away from you that
[380 - 382] way you avoid any splatter you don't
[382 - 383] want to burn yourself
[383 - 385] i'm going to season this a little bit
[385 - 386] more with some jerk seasoning just
[387 - 388] because i felt the need it didn't look like it
[388 - 390] i felt the need it didn't look like it was coated enough in seasoning so
[390 - 392] add it a little bit more we're just
[392 - 394] looking to develop some nice
[394 - 396] color some caramelization on our chicken
[396 - 398] the brown sugar from the marinade
[398 - 400] caramelizes beautifully as you can see
[400 - 403] here provides some nice flavor
[403 - 405] and color and you can pop that in a 400
[406 - 407] you want to cook your chicken breast
[407 - 410] until it reaches 165 degrees internal
[411 - 413] temperature while the chicken is finishing up we're
[413 - 414] while the chicken is finishing up we're gonna start on our alfredo sauce
[414 - 416] so i'm going into my deep skillet here
[416 - 420] with three to four tablespoons of butter
[420 - 421] once that butter has melted nicely we're
[421 - 423] going to actually add one tablespoon of
[424 - 426] flour that's totally optional and it's also
[426 - 428] that's totally optional and it's also kind of cheating but i won't tell
[428 - 429] anybody if you won't
[429 - 432] it does help thicken your sauce so uh
[432 - 433] totally up to you if you want to use
[433 - 434] that but i you
[434 - 436] do tend to use that if i'm trying to
[436 - 438] thicken my sauce up a bit
[438 - 441] also gonna add a teaspoon of ginger and
[441 - 444] of garlic paste followed by a tablespoon
[444 - 446] or two of our jerk marinade
[446 - 448] you want to taste this as you go as well
[448 - 449] because the jerk marinade
[450 - 452] is pretty spicy so make sure you balance
[452 - 454] your flavors to your personal preference
[454 - 456] we're going to add in a little bit of
[456 - 458] our heavy cream give that a nice mix
[458 - 459] make sure there's no clumps from that
[461 - 462] flour i'm actually going to switch to the
[462 - 464] i'm actually going to switch to the whisk here in just a minute just to make
[464 - 467] sure we work out any potential lumps
[469 - 471] [Music] and make sure our sauce is nice and
[471 - 473] and make sure our sauce is nice and smooth
[473 - 475] you want to bring this up to a boil and
[475 - 476] then reduce to a simmer
[476 - 479] that helps absorb all of the flour and
[479 - 481] make sure your sauce is a nice smooth
[489 - 489] now we're going to go ahead and season
[489 - 491] it with our jerk seasoning
[491 - 493] also a little salt and pepper wouldn't
[493 - 496] be a bad idea here as well
[496 - 498] and then you want to start to slowly
[498 - 500] incorporate your parmesan cheese don't
[500 - 501] go putting it all in there at once
[501 - 503] because it has a tendency to kind of
[503 - 504] clump together
[504 - 506] and that will leave lumps in your sauce
[506 - 508] as well so a little bit at a time on the
[508 - 509] parmesan cheese
[509 - 512] make sure it's mixed in well
[518 - 518] and allow that cheese to slowly melt
[518 - 520] into your sauce
[520 - 522] sauce is looking beautiful at this point
[522 - 523] nice and thick
[523 - 525] you can see the flavor just screaming
[533 - 533] now finally we're going to saute our
[533 - 535] vegetables until they begin to get
[535 - 537] tender and they want to add them to our sauce
[537 - 539] and they want to add them to our sauce so going in with a little avocado oil
[539 - 542] those veggies we sliced earlier
[542 - 544] followed by a little jerk seasoning and
[544 - 546] a little bit of that jerk marinade just
[546 - 547] to make sure that jerk flavor is really
[548 - 556] pronounced throughout the dish
[557 - 557] you don't have to cook these too long
[558 - 559] maybe five to seven minutes just until
[559 - 560] they begin to get
[560 - 562] nice and tender and the onions become
[563 - 565] translucent you can kill the fire and place those
[565 - 567] you can kill the fire and place those veggies right into that alfredo sauce
[567 - 571] that we made a few seconds ago
[574 - 574] sauce is looking beautiful looks even
[574 - 576] better after you add these
[576 - 582] colorful vegetables to it
[591 - 591] and then it's time to plate this up
[591 - 593] you're going to want to salt your pasta
[593 - 595] water heavily and then cook your penne
[595 - 597] noodles to the package instructions
[597 - 599] i have total faith in you guys and your
[599 - 600] ability to cook pasta
[600 - 602] so we're not going to uh you know spend
[602 - 604] too much time on that
[604 - 605] once the noodles are cooked to your
[606 - 607] preference go ahead and add them to your
[607 - 610] sauce and fold everything in together
[610 - 613] good lord that looks good i'm going to
[613 - 615] slice my chicken on the bias which
[615 - 616] basically means tilt your knife at like
[616 - 618] a 45 degree angle
[618 - 621] as you see me doing right here or just
[621 - 622] slice it however you want to slice it
[622 - 625] it's your kitchen
[633 - 633] i like to use these uh deep bowls here
[634 - 636] nice presentation but serve it up
[636 - 638] however you like
[638 - 641] i'm gonna spoon in our pasta and then
[641 - 644] top it with that sliced jerk chicken
[644 - 647] finish it with a little shaved parmesan
[647 - 649] untraditional parsley just for a pop of
[649 - 651] color green onion probably would have
[651 - 654] been a better choice there or scallion
[654 - 656] and that my friends is my jerk chicken
[657 - 659] pasta really hope you guys enjoy this video
[659 - 661] really hope you guys enjoy this video and this recipe if you do give me a
[662 - 663] make sure you subscribe to the channel
[663 - 665] hit that bell and enable notifications
[665 - 677] and as always thank you guys for your [Music] [Music] support