JERK CHICKEN THIN CRUST PIZZA

May 29, 2020All Recipes

#pizza #jerkchickenpizza #thincrustpizza #pineapplepizza #bestpizza #islandgurlfoods #dininginparadise

Jerk Chicken with Caramelize Onion and Pineapple Pizza

Caramelized Onions

1 medium sweet onion, thinly sliced

½ tsp (2 mL) fine sea salt

¼ cup (60 mL) butter

¼ cup (60 mL) chicken stock

2 Tbsp (30 mL) heavy cream

1. Place a medium skillet over medium low heat and melt the butter. Add the onions, salt and sauté until the onions release fluids and appear brown in colour (10-15 minutes) or caramelize. Add the stock and continue to cook until it evaporates.

2. Add the cream and continue to cook for an additional 5 minutes and set aside in a small bowl.

Raquel’s Seasoned Salt

Makes 1/3 cup (80 mL)

INGREDIENTS

2 Tbsp (30 mL) fine sea salt

1 Tbsp (15 mL) garlic powder

1 tsp (5 mL) onion powder

1/2 tsp (2 mL) ground cumin

1 tsp (5 mL) smoked paprika

1. Place all ingredients in a small dish and mix thoroughly with

a fork. Keep in an airtight container

Jerk Chicken

2 boneless, skinless chicken thighs

¼ cup (60 mL) red wine vinegar

2 Tbsp (30 mL) Raquel’s Seasoned Salt, divided

1/4 cup (60 mL) olive oil

1/2 large onion, cut in half

2 Tbsp (30 mL) whole allspice, crushed

1-inch (2.5 cm) piece ginger, with skin on

1 bay leaf

6 cloves garlic

½ cup (125 mL) green onions, sliced

2 Scotch bonnet peppers, cut in half

1 Tbsp (15 mL) fresh thyme leaves

2 tsp (10 mL) smoked paprika

2 Tbsp (30 mL) browning

2 cups (500 mL) shredded mozzarella

½ cup diced or sliced pineapples

Cilantro for garnishing

Smoked paprika

Jerk Sauce

1/2 of the Jerk Rub

1 cup (500 mL) water

1/4 cup (60 mL) ketchup

½ Scotch bonnet pepper, finely diced (optional)

1 tsp (5 mL) dark brown sugar (optional)

Homemade Tomato Sauce

This superb tomato sauce takes half the time of most homemade

tomato sauces and has a flavor that’s unmatched.

Makes 2 cups (500 mL)

INGREDIENTS

3 Tbsp (45 mL) olive oil

1/2 medium onion, diced

4 cloves garlic, diced

4 cups (1 L) diced heirloom tomatoes

2 Tbsp (15 mL) fresh basil, chiffonade

1 tsp (5 mL) dried oregano

Fine sea salt to taste

1. In a 3-quart (3 L) pot, heat oil over medium heat. Add onion

and garlic and cook for 3 minutes.

2. Add tomatoes. Reduce heat and simmer, stirring occasionally,

for 30 minutes. Add basil, oregano and salt and cook for 5

minutes more.

3. Using an immersion blender, puree sauce to a smooth

consistency. Let cool. Store in sterilized jars and keep in the

refrigerator for up to 2 weeks.

Method:

1. Preheat oven to 375˚F (180˚C).

2. Pour red wine vinegar over chicken and season with salt blend. Add oil and rub over chicken. Set aside.

3. In the bowl of a food processor, add remaining ingredients for the rub and purée. Using food safety gloves, rub half of the mixture all over the poultry (reserve remaining rub for the sauce.)

4. Place on a baking sheet lined with parchment paper, cover with foil and bake for 35 minutes until juices run clear when tested with a knife. Slice chicken and set aside.

5. To prepare the jerk sauce, in a 1-quart (1 L) saucepan, add remaining jerk rub, water and stir over medium heat. Bring to a boil. Add ketchup, Scotch bonnet pepper (optional). Reduce heat and simmer for about 10-15 minutes or until sauce is slightly thickened to coat the back of a spoon. Taste and adjust with sugar if the sauce is too spicy. Remove from heat and toss with the chicken pieces in a bowl.

6. Assemble pizza by spreading 3 Tbsp (45 mL) of the tomato sauce over the pizza dough, add half of the mozzarella cheese over the pies, the chicken (optional could also be added after baking), and bake for 3-4 minutes.

7. Remove the pies, position the onions over the pizza, drizzle with jerk sauce, garnish with pineapples, smoked paprika and cilantro. Slice and serve at once.

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