Taste of Jamaica from Bahama Breeze features tender jerk-seasoned chicken and sweet plantains, served alongside flavorful rice and peas, offering a vibrant blend of Caribbean spices and colorful, appetizing presentation.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Measuring spoons
- Measuring cups
- Large skillet or frying pan
- Tongs
- Baking dish or tray
- Saucepan (for rice and peas)
- Wooden spoon
- Blender or food processor (for jerk marinade)
- Rice cooker (optional)
- Serving plates
Ingredients
- Jerk-Seasoned Chicken:
- 2 lbs chicken thighs (bone-in, skin-on)
- 2 tablespoons allspice berries
- 1 tablespoon black peppercorns
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 6 scallions
- 1 small onion
- 4 garlic cloves
- 2 Scotch bonnet peppers
- 1-inch piece fresh ginger
- 2 tablespoons fresh thyme leaves
- 1 lime (juice only)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 tablespoons white vinegar
- Sweet Plantains:
- 2 ripe plantains
- Vegetable oil (for frying)
- Pinch salt
- Rice and Peas:
- 1 1/2 cups long-grain rice
- 1 can (15 oz) kidney beans
- 1 can (13.5 oz) coconut milk
- 1 1/4 cups water
- 2 scallions
- 2 sprigs fresh thyme
- 2 garlic cloves
- 1 Scotch bonnet pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Garnishes (optional):
- Fresh cilantro
- Lime wedges
When preparing jerk-seasoned chicken, fresh Scotch bonnet peppers and allspice berries are essential for authentic Caribbean heat and flavor; if unavailable, substitute with habanero peppers and ground allspice for a close match. Ripe plantains should be soft but not overly mushy to ensure proper sweetness and texture when fried. Opt for canned kidney beans and coconut milk to simplify the rice and peas without sacrificing richness. Make sure to marinate the chicken thoroughly in a blender or food processor to blend spices evenly and enhance tenderness. You can recreate the vibrant Taste of Jamaica from Bahama Breeze copycat menu by carefully balancing these key ingredients with fresh herbs and citrus garnishes.
Instructions
- Prepare jerk marinade:
- Crush allspice berries & black peppercorns.
- Add cinnamon, nutmeg, salt, brown sugar.
- Blend with scallions, onion, garlic, Scotch bonnets, ginger, thyme, lime juice, soy sauce, vegetable oil, and vinegar.
- Marinate chicken with jerk marinade, cover, refrigerate 2-24 hours.
- Preheat oven to 375°F (190°C).
- Sear marinated chicken in skillet until browned on both sides.
- Transfer chicken to baking dish, bake 25-35 minutes until cooked through.
- Peel and slice plantains diagonally.
- Heat oil in skillet, fry plantain slices until golden, drain, sprinkle with salt.
- Rinse rice until water runs clear.
- In saucepan, combine rice, coconut milk, water, kidney beans (drained), scallions, thyme, garlic, Scotch bonnet, salt, and pepper.
- Bring to boil, cover, simmer on low 15-20 minutes until rice is tender and liquid absorbed.
- Remove thyme and Scotch bonnet; fluff rice.
- Plate jerk chicken, rice & peas, and fried plantains.
- Garnish with cilantro and lime wedges.
Substitution
Taste of Jamaica from Bahama Breeze copycat menu allows for flexible ingredient substitutions to suit your pantry and spice tolerance. If Scotch bonnet peppers are unavailable or too spicy, habanero or serrano peppers can be used instead, adjusting quantity to your heat preference. Bone-in, skin-on chicken thighs provide optimal flavor and juiciness, but boneless chicken thighs or breasts can be substituted for easier handling or quicker cooking. When fresh thyme or scallions are not accessible, dried thyme and green onions can be used without significantly impacting the dish's authenticity. Your sweet plantains can be replaced with ripe bananas or yams for a similar sweetness if plantains are out of season or difficult to source.
Tips
Ensure you marinate the chicken for at least 2 hours to allow the jerk spices to deeply penetrate, enhancing flavor and tenderness. When frying plantains, use ripe ones with yellow skin and black spots for natural sweetness and fry on medium heat to avoid burning while achieving a crisp texture. For the rice and peas, rinse rice thoroughly to remove excess starch and prevent clumping, then remember to remove thyme sprigs and Scotch bonnet pepper before serving to avoid an overly spicy bite. Use your best quality soy sauce and fresh herbs in the marinade to bring out authentic Caribbean flavors in your dish.
Nutritions
Taste of Jamaica from Bahama Breeze provides a balanced meal rich in protein from the jerk-seasoned chicken, which also contains anti-inflammatory spices like allspice and ginger. Sweet plantains offer a good source of dietary fiber, potassium, and natural sugars for energy. The rice and peas combine complex carbohydrates and plant-based protein with fiber from kidney beans, enhanced by heart-healthy coconut milk. You get a nutrient-dense dish with antioxidants, vitamins, and minerals that support digestion, immunity, and muscle function.
Storage
Store leftover jerk-seasoned chicken and rice and peas in airtight containers in the refrigerator, consuming them within 3-4 days to maintain freshness and flavor. Keep fried plantains in a separate container at room temperature for up to 24 hours to preserve their texture, or refrigerate them if storing longer, though they may soften. Reheat your food gently in an oven or skillet to retain the authentic taste and moistness of the dish.
Variation or Alternatives
You can swap chicken thighs for boneless, skinless chicken breasts to reduce cooking time while maintaining juiciness with careful marinating. Replace Scotch bonnet peppers with habaneros or serrano peppers if you prefer a different heat level or can't find the original. Try baking the plantains instead of frying to create a healthier side without sacrificing sweetness and texture. Use a rice cooker for the rice and peas to free up stovetop space and ensure perfectly cooked grains every time.
Allergies
Your Taste of Jamaica dish contains potential allergens such as soy sauce, which includes soy and wheat that can trigger reactions in sensitive individuals. The presence of garlic, onions, and Scotch bonnet peppers may cause adverse effects for those with allium or spice allergies. Cross-contact with nuts or gluten is unlikely but still possible depending on preparation, so exercise caution if you have severe allergies.
Why this recipe?
The Taste of Jamaica menu at Bahama Breeze restaurant captivates diners with its authentic Caribbean flavors, featuring signature dishes like Jerk Chicken, Curry Goat, and Plantains seasoned with traditional spices. Each item is crafted with a balance of bold, smoky, and savory tastes that transport your palate to the islands. Trying to make a copycat version at home allows you to customize the heat level and freshness, providing a rewarding and flavorful cooking experience. Your efforts to recreate these dishes bring a unique blend of cultural richness and vibrant ingredients straight to your kitchen.