Comments on: Jamaican Jerk Chicken with Rice & Pea and Tostones (Fried Green Plantains)

By: Chicharrones de Pollo: Don Nicolas’ Delicious Dominican Chicken Cracklins’ | We Are Never Full

Thu, 24 May 2012 23:45:32 +0000

[...] and chicharrones de pollo on our table before returning spritely with sides of beans, rice, and tostones. Still not done, he surveyed the table and in a trice was back with a deep bowl of raw garlic in [...]

By: The Unlikely Legend of Tito Bloque | We Are Never Full

The Unlikely Legend of Tito Bloque | We Are Never Full — Thu, 22 Mar 2012 11:42:48 +0000

[...] we do she is sufficiently mollified that our requests for side orders of plantain and breadfruit tostones elicit no debate. Then, on our way across the dining room to our chosen table, the recumbent gent [...]

By: Pernil Low and Slow - Even More Succulent Pernil, But Only If You Have the Time! | We Are Never Full

Sun, 25 Dec 2011 14:40:16 +0000

[...] JAMAICAN JERK CHICKEN [...]

By: The Perfect Roast Chicken | sel et sucre

The Perfect Roast Chicken | sel et sucre — Mon, 03 Oct 2011 11:08:03 +0000

[...] Jerk Seasoning (adapted from We Are Never Full) Make a paste by mixing together 2 Tbsp ground allspice (freshly ground, if possible, for the best [...]

By: We Are Never Full » Kitchen Through the Looking-Glass: Creole-Style Steak and Bewitched Black Beans (Frijoles al Brujo)

Thu, 21 Jul 2011 11:52:11 +0000

[...] the oregano in a plain old saucepan. Some twice-fried green plantains spirited themselves in to tostones in a matter of minutes while the now tender and spicy steak was fired to a medium-rare. Left with a [...]

By: Bluetiful

Bluetiful — Tue, 14 Jun 2011 21:41:57 +0000

To “Someguy”: Tostones is actually a DOMINICAN thing originally..you guys call us “Platanos”, remember?

Any way, with that being said..all Caribbean countries eat platanos & similar dishes, period — that’s nothing new..

By: Someguy

Someguy — Sat, 09 Apr 2011 03:12:34 +0000

huh? i thought tostones was a hispanic(puerto rican) thing. I didnt know jamacains also ate rice and beans….hmmm i guess we have more in common than i thought. ours isnt spicy though. all our indigenous peppers on our island are all sweet peppers.

chicken and rice, chicken and rice, chicken and rice with some tostones on the side….

By: Shannon

Shannon — Wed, 02 Mar 2011 18:55:46 +0000

I’m so excited to make this!!! I am making it for numerous people so I’m tripling everything. My question is the “two finger rule” in the tripling? Make it a six finger rule? Lol:) Thanks for your help!

By: admin

admin — Sat, 18 Dec 2010 01:50:11 +0000

@AJ – the salad there is cilantro, tomato, avocado and romaine, but it could equally be any greens and chopped vegetables of your choice. As a dressing, we mixed olive oil with lime juice and a splash of hot sauce, but something less pungent would also work.

By: AJ

AJ — Sat, 18 Dec 2010 01:18:22 +0000

Hey delicious looking meal…kudos on it! i was thinking of making it for my family, but i was wondering what you put in the salad that was also on the plate. i saw cilantro, tomato, avacado, maybe watercress? but what else? dressing as well please