Brian's Jerk Chicken and Country Coconut Mash Potatoes
INGREDIENTS
Jerk chicken:
One medium-mixing bowl
Two pounds of skinless, boneless breast of chicken cleaned
Two tablespoons of olive oil
Two tablespoons of freshly chopped tarragon
One teaspoon minced garlic
One-quarter cup of store bought jerk marinade
Country Coconut Mash Potatoes:
One medium sauce pot
A potato masher
Four medium potatoes
Half stick of salted butter
Eight ounces of coconut milk
One teaspoon of sea salt
Half teaspoon of white pepper
One tablespoon of minced garlic
Original Mango and Papaya Relish:
One large mixing bowl
One rubber spatula
Two ripe mangos diced
Two papayas diced
Half cut of chopped cilantro
One teaspoon of minced garlic
One teaspoon of Adobo seasoning
Half teaspoon of jalapeno pepper - minced
Eighth cup of diced red onions
INSTRUCTIONS
Jerk chicken:
In the medium bowl, combine all ingredients with the chicken and work into the chicken with your hands
Let marinade for 24 hours if possible or as long as you can
Grill the chicken breast for 3 to 5 mins. on each side. Be sure not to over cook the chicken.
Country Coconut Mash Potatoes:
In the medium sauce pot, boil the four mediun potatoes until soft; then remove from heat and run cold water over potatoes and let cool for 15 mins.
Remove skin from potatoes and chop them into large chunks
Place them back into the pot and add the remaining ingredients into the pot. But remember to leave the potatoes slightly chunky as you start to mash them.
Make sure the seasoning is correct.
Stir until all ingredients are incorporated.
Original Mango and Papaya Relish:
Combine all ingredients in your large mixing bowl
Set aside to allow the ingredient to incorporate or place into a mason jar and
refrigerate for up to three months.
