This is one of our favorites in the Sosa Household and to be honest it is on the menu most weeks. It evolved from mixing together flavours from the Caribbean and Mexico creating a dish so flavorsome it will blow your taste buds away.
It’s a hot dish and you can serve with either rice / quinoa sliced roasted sweet potato slices. The sweet potato works really well against the sweetness of the jerk and the smokiness of the chipotle.
I like to use a bit of pineapple in my casserole as it gives it that Caribbean feel – but this entirely optional – the dish works fantastic with or without this ingredient – it just comes down to personal preference. You can either dice up or used canned pineapple or grill a ring of fresh and place it on top of the finished dish.
FOR A VEGGIE ALTERNATIVE REPLACE THE CHICKEN BREAST WITH X 2 CANS OF DIFFERENT TYPES OF BEANS (IE BROADBREANS / KIDNEY BEANS/ TACO BEANS / CANNELLONI or CHICKPEAS) AND REPLACE CHICKEN STOCK WITH VEGETABLE STOCK.
For veggie alternative add some additional veg too like a diced up courgette or aubergine.
Serves 4
INGREDIENTS
2 Chicken breasts diced
4 Cloves of Garlic crushed and sliced
X 2 small red onions sliced
X 1 tsp of dried chill flakes
1 fresh chilli chopped
1tbsp of fresh Jalapeños
X 4 large vine tomatoes cut in to ¼ ‘s or a can of chopped tomatoes
Half a plummet of mixed colour tomatoes sliced in half
1 large green and 1 large red bell pepper
Large Bunch of Coriander
1 tbsp of Worcestershire sauce
1 tbsp cumin / oregano / basil / Thyme / Paprika / Jerk seasoning / Allspice
2 tbsp of Tomato Puree
500ml of chicken stock
Can of Kidney or Black Beans
Salt & Pepper
Hemp Oil
1 ring of Pineapple per person grilled
Juice of a lime
Serve with Quinoa or Wild Rice
METHOD
For best results have your chicken marinating from anything from 2 – 24 hours. For the marinade place your chicken garlic lime juice a handful off coriander, Salt and pepper & half a portion of all of each of the dried spices (so ½ tbsp) – we will use the other half later on once the dish is cooking. Drizzle with a little hemp oil – give a good mix and place in the fridge.
Place into a cast iron or oven proof casserole pot scoop out just the chicken, leaving any juices to one side, cook for around 7-8 mins in the oven at full heat.
Take the pot out and add your onions and whatever juice you had left from the marinade. Cook for a further 3-4 mins then add your peppers and tomatoes and the rest of your spices along with another small handful of coriander.
Cook for around 8 mins then add the chicken stock and the beans – cover and reduce heat to 180 degrees cook for an hour.
After an hour add the tomato puree and the rest of the coriander mix and return to the oven for another 30-45mins. If you are using canned pineapple now is the time to add it.
Season a ring of pineapple and drizzle with a little oil and grill or BBQ the ring.
Serve your casserole in a bowl with the quinoa and grilled pineapple as a side.