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

By: Arroz Marinero - Spanish "Marine" Rice | We Are Never Full

Arroz Marinero - Spanish "Marine" Rice | We Are Never Full — Sat, 09 Aug 2008 16:28:34 +0000

[…] JAMAICAN JERK CHICKEN […]

By: Ruth E

Ruth E — Mon, 09 Jun 2008 15:19:41 +0000

You discovered that I’d used your recipe before I got the chance to tell you! I need to be more organised!

Thank you for a great recipe. I’ll be making it again… only with less heat lol.

By: Not Sure What To Grill This Weekend? Try These Recipes! | We Are Never Full

Not Sure What To Grill This Weekend? Try These Recipes! | We Are Never Full — Sun, 25 May 2008 14:39:05 +0000

[…] See recipe here: JAMAICAN JERK CHICKEN […]

By: Peter

Peter — Sun, 02 Mar 2008 21:09:32 +0000

Amy, here I am! Okay, you enjoy jerk chicken (alot) as i do so, I can tell we’ll get along!

I love jerk chicken in the summer.

By: Pixie

Pixie — Thu, 28 Feb 2008 15:02:52 +0000

Fabulous! I bought some Jamaican seasoning not too long ago- but guess that would be a cheater’s way for attempting this dish. Thanks for sharing, can’t wait to try it. Not just saying it, it’s a promise!

By: Margaret

Margaret — Thu, 28 Feb 2008 14:56:17 +0000

Love this recipe, amazing list of ingredients. You’ve managed to plate up really well again! I might just have a go at this myself.

By: Kevin

Kevin — Thu, 28 Feb 2008 02:22:29 +0000

Nice looking meal. The chicken sounds nice and tasty. I have not used plantains before though they sound interesting.

By: admin

admin — Wed, 27 Feb 2008 21:09:20 +0000

DUH. I actually knew that… maybe I cut on a diagonal b/c it looked pretty? But it actually tastes better when they are smashed from a regular slice. YUM. I used to use a skillet to flatten them! Hey, whateva works!

By: FlaNboyantEats

FlaNboyantEats — Wed, 27 Feb 2008 18:23:03 +0000

Hey Amy… again, this looks so good. The plating itself is hot!

One note though: tostones, are never cut diagonally, generally speaking. That cut is reserved for the sweet ripe ones. In Cuba and lot of other Latin American countries that eat them, always do the flat round cut. They have special “tostoneras” to help flatten them out. I have one but prefer using my palm against papel cartucho (brown paper bag). But, I guess at the end of the day, the flavor is still the same it would be a matter of artistic preference. Thanks for the shout out and love the step by step pic…More than I did, that’s for sure!