LET’S COOK WITH ME || OVEN JERK CHICKEN | RICE & PEAS | COLESLAW | PLANTAINS || TERRI-ANN’S KITCHEN

Saka FET youtube welcome back to my channel guys today we are going to do a

cook

ing episode with me from start to finish so first things first we are going to season our

chicken

thighs here and we will have a kilogram of

chicken

thighs that I cleaned it with lemon and vinegar and I actually just made a small cut on the chicken so that my seasonings could really go through that chicken and season it all over, okay, a kilogram of chicken thighs as mentioned and the first thing I did. What I would like to do is just put a small drop of olive oil on my chicken.

I love when I season my chicken with olive oil, you know I'm going to stir in a little bit of pink salt and just about a teaspoon of pink salt. here, so I'm putting about a teaspoon of black pepper, so okay, a little bit of garlic powder, a little bit of all-purpose Maggie. I'm going to use my Jamaican seasoning, since this is my favorite that the Walker's guys were. He was very kind to send it to me, so I'm very grateful now that I have this hot and spicy, but if you don't like spice, you can use the same Walker's Wood, but this is like a mild version, so it's not.

Since it's spicy today, I choose to use a little of that mild because I really don't want my kids to tell me they can't eat it, so yeah, okay, as you can see that creamy deliciousness, I'm using a lot. tablespoon there I'm also adding a little bit of green seasoning and for those of you who don't know, green seasoning is a mix of parsley, celery, thyme, all those nice seasonings that save me from having to chop chives and all that stuff. I really don't like to see a lot of condiments on my food when I eat.

I don't mind seeing onions and garlic. I don't like seeing any of that, but if I mix it into a paste like this, I find that it tastes much better to me and you don't have your kids complaining. Oh mommy, why is it okay, last but not least? now you just want to massage it to work it in, yeah, okay, you want this to have a nice flavor, okay, and that green seasoning will give it a lot of flavor, the Jerk seasoning on the other hand has a lot of flavor, now for the good stuff. About this, we're going to make it in the

oven

because listen, no one lights up the grill in the UK in February, it's winter, but that doesn't mean you can't eat Jerk Chicken in winter, okay, look how delicious.

It looks delicious, okay guys look at that, it's so beautiful, so nice, yeah, Walker's wooden man, no doubt, you guys get out of this, so now that our chicken is well seasoned, I'm going to move on. and wrap it up with some cleanup, okay? and we're just going to let it marinate, okay, put it in the refrigerator for half an hour every hour overnight if you have a lot of time, but also guys, just to let you know that this is going to end up in Jerk chicken in the refrigerator for half an hour. one hour out one hour just let it marinate okay don't bake it right away even if you can give it 10 15 minutes do it the longer the better okay I'll be back in an hour and then we'll line this up in our baking dish okay so it's been about an time and it's time to go ahead and put our Jerk Chicken in the

oven

yeah mm-hmm it was delicious okay so this is the baking dish that I'm going to use and I'm just I'm going to put my chicken thighs in there one at a time, okay, probably put it like this, we have eight of them in there that look beautiful, okay, and any leftover seasoning you're just going to want to rub it on the chicken, rub it on the chicken, okay, that way we have a seasoning beautiful in every way okay it looks absolutely beautiful so I preheated my oven to 250 degrees.

I'm going to bake this uncovered because I wanted to get that nice roasted flavor. I don't really want to cover this and it makes a lot of juices and I just don't, I don't want it like that so preheat the oven to 250 degrees and you want to bake it uncovered okay we're going to bake it. for an hour and 10 minutes discovered and there we go and as soon as we're done I'll come back and show you what it looks like so just a close up of what it looks like guys this is how my church Icahn is taking care of after about 35 minutes in the oven and we just want to go ahead and turn them all over, okay, because the only thing you don't want is for one side to be

cook

ed and the other side not to be cooked, so we're just going to turn it over, turn it turn, okay, just so the top can get a little bit of color underneath and get some color, this is kind of what I'm going for, okay, as you can see, there's a little bit of juice happening. down there, which is absolutely fine in case you're wondering, basting just allows the chicken to stay nice and juicy, it's okay not to dry it out, so I'm going to put it back in the oven for another 35 minutes and then will be ready for us to make our sauce so guys this is what my

jerk

chicken looks like now that it's out of the oven guys as you can see it looks like it was on a grill okay guys so we're just making our sauce for our Jerk. chicken.

I just added some barbecue sauce, this is about four heaped tablespoons. I'll also add a little tomato sauce. Okay, about a heaping tablespoon of tomato sauce. So I'll also add some pure honey. This is from the Caribbean. I'm putting about a heaping tablespoon of honey in there, I'm also adding just a little bit of water and you just whisk it halfway through, that's fine because you really don't want the sauce to be too much. thick okay so mix it in now if you like you can actually add a little more seasoning but hey I think I've had enough heat for today you thought I just want to let this simmer for about two . minutes, okay, let it simmer so you know all the flavors incorporate each other, but you don't really want this to boil or anything, okay, so this is it, the sauce is pretty simple, nothing too much. to this sauce, okay, so you can go ahead and turn it off, so next on our menu we have some

rice

and

peas

, okay, I have about a cup and a half of kidney beans that have been soaking in a little bit of water. .

I put a little cool on it. thyme, a little garlic and a chive. I love my

peas

so in my seasonings we know that the piece that is the fluff and absorbs some of that liquid is going to get a lot of flavor with a little bit of seasoning that we have here so I just turned the heat on. I'm going to let this cook for at least an hour to an hour and a half, okay, and when it's done I'll come back to show you what we have. Do the next thing, okay, but for now don't put salt on it, don't put any seasoning on it, except for these fresh herbs that I've put in, which are garlic, thyme and chives, and then we'll cover it.

I'll see. in an hour and one way to tell if your piece is cooked is by squeezing it as you can see it's nice and soft okay so at this point I'm going to go ahead and eliminate some of that time and stuff because it's no longer It's no use, okay, go ahead and just add the scallions, but now it's time to season this and put in our coconut milk and all that good stuff, black pepper, a little bit of garlic powder, my green seasoning is almost ready. , so I'm just going to put a little bit of water in here just to rinse it off and I just want to pour that in.

This is equivalent to approximately one tablespoon. Well, as I always tell you, my

kitchen

is cold, that's why the coconut cream settles. cover the water at the bottom, but I like that because then it's nice and thick and creamy. Okay, I'm going with my coconut cream. Okay, and this is about the amount I used. So you just want to add that coconut. adding a little bit of sugar to this now you want to stir it check for salt okay and now I'm going to cover it and let it sit for about 10 minutes so we can make the coconut milk so guys it's been about 10 minutes and My coconut milk has been very well cooked in my piece and here we have my

rice

.

I have about a cup and a half of basmati rice and a cup of long grain rice. You're probably wondering why I mix it, but I love it. it comes out when it's mixed and you're probably wondering wait, this isn't going to cook, long grain won't take longer, it's not my method for cooking rice, 10 minutes, 10, 12 minutes, months for the voice, okay then. let's wash it and then turn it off, so here's my nicely washed rice and I'm going to go ahead and add it to the pot, okay? and you just want to mix that in with my scotch pepper in there as well as a little bit more fresh thyme in there and I'm going to move a little bit of water in, okay, this is going to be really good, okay, just stir it in a little bit because you see the point. right to stick it to the bottom of the pot as soon as you put it in, so if you stir it a little bit, you'll prevent that from happening, okay, keep the heat low to medium, that's what it looks like.

Okay, the water has reduced a little bit and now I'm just going to steam this so that the rice is nice. I've been in the pot for about 6 minutes so far, so what I'm going to do now is put the lid on and let it steam on the lowest heat for another 5 to 10 minutes on the lowest heat. Okay, guys, our rice is all ready guys, I told you, I told you, look well, look at that, yeah, look at that, see, I told you it would work, it would work, look how beautiful the rice and peas look, look at that , guys, oh yeah, yeah, yeah, yeah, Scott Bonnet Pepper. there still intact, yes, we go to the floor of our field.

I've made my

coleslaw

before, but since he's obviously a cook with me from start to finish, we're going to make it again, so here I have two medium carrots, I already peeled them and I also have a quart bottle on top of the cabbage. Make sure you wash, wash, wash, wash your rugs with the cabbage before you start making the

coleslaw

to remove any dirt, impurities, anything like that. Okay, so we'll leave it aside. our board so the carrots are ready and now we're going to make our cabbage using my pillow here and we're just going to cut this cabbage.

See how fine and fine it is? Okay, that's why I love using my peeler. Guys, I think I have enough top edge. I don't want to dominate this. Okay, now my hands are clean. It is very important when you cook. I will notice that there is a higher proportion of carrot and cabbage, but not too much, possibly around 6040 and I like that. Okay, it looks good, so now we're going to use a little bit of vinegar, just a little bit of vinegar. there and black pepper, of course, I would say about half a teaspoon of black pepper, a little bit of sugar, okay, this is about a teaspoon, you mean, okay, I just open from the top much easier and you just want to mix that in, okay, I like my coleslaw to be rich and creamy, but I also like to start by adding a little bit of mayonnaise and increase it as I go, although I like it to be creamy, I like to be able to build up my DNS, okay, so everything is combines by sourcing.

You could make it a little bit more because I want it to be a little creamier than this. Well, this is how I make mine. If you guys make yours differently, feel free to leave the rest in the comments. I will be happy to do it. Look, okay, I'll put a little more mail in there, well, you just want to mix that in me, that's how I like it and also because the marinated chicken is going to be a little spicy. I think coleslaw really helps balance that out, okay? so yeah it looks brilliant so that's it guys quick a quick and easy coleslaw you don't have to buy the ready made one at the store you can actually make your own okay when you make your own, no preservatives, none of that, none of that.

So now that the clothes, boy, you're all set, you just want to put some clear on top and just stick it in your refrigerator, okay, so it stays nice and cool and this can actually last in the refrigerator. up to two or three days for me. maximum three days, okay thanks, so we are making our press not in the pan, I will just put enough oil to cover the bottom, nothing too much, these are my bananas, they are semi ripe and will work perfectly for this, so I just want to make a cut on the side, okay, and when they're like that it means they're not too sweet, which is nice.

I'm going to put one here, so what I'm going to do is I'm just going to cut this banana up. with 2/3 of the ends, that's fine and you just want to cut it in half, that's fine, and just put it in the pot as soon as you cut it in half, that's fine, it looks good, so you just want to let it cold for at least 3 -4 minutes is fine and then we'll take it out of the pot and press it and put it back in but there's noise so now it's time to turn it over and I'll go ahead and turn it over, right?

OK? There's a nice color here, it's a really nice color, so they just wanted to let it thrive on that side for two more minutes, maybe then we'll take it out, okay guys, so it's time to take it out, okay? so what you want to do is just take them off and put them on your clean cutting board, so that's okay because we still need to fry them a little bit more later, okay, it's oppressive, you're going to need some baking paper and I just want to put one of thebananas here like tablespoons, so to press it, you're just going to take one of the bananas like this on some baking paper, use it gently with a rolling pin.

Well, guys, like I said, this fun stuff. They're actually semi ripe so be very careful you don't want to crush them so just flip it flip flip it and make sure it's cooked through that was the other fun okay so I did it we'll do.it takes about two or three minutes to cook after you have new tips, okay, you just know another beautiful way to plant, you know, you don't have to be boring every time I cut myself, you can always, you know, go. finished thank you every once in a while so yeah that one is already cooked that one is also cooked okay I'm sure this one is cooked too yeah so we just want to remove them everything that is cooked you just want to take them out.

Okay, and I'm just putting it here on the paper towel, a plate, I'm lined with a paper towel, it's actually really pretty, so guys, this concludes today's cooking with me from start to finish, this is my marinated chicken, here, my dry oven. chicken that looks so beautiful here I have my delicious rice with peas and what my beautiful post tastes, it goes here nice and creamy, we have an avocado here, we have some ripe pressed

plantains

and we have a good sauce. going there for the marinated chicken but yeah guys I hope you enjoyed today's meal with me from start to finish if so don't forget to give me a big thumbs up don't forget to subscribe to my channel it was a pleasure to have done .

You're here and I'll see you again next time. Thank you very much for watching and goodbye.