Poultry

Jerk Chicken Roulade

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Jerk Chicken Roulade
Tantalizing jerk chicken roulades bursting with Caribbean flavors, served on a vibrant bed of coconut rice.

Dive into the heart of the Caribbean with this mouthwatering Jerk Chicken Roulade. This dish combines tender chicken breast filled with aromatic spices and vegetables, all marinated in a traditional jerk seasoning that packs a punch. Wrapped in a herby exterior, these roulades are perfect for any occasion, offering both comfort and an exotic touch to your dinner table.

“Jerk Chicken: A dance of flavors that ignites the senses.”

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons jerk seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
Filling
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper, to taste
Coconut Rice
  • 1 cup jasmine rice
  • 1 can (14 oz) coconut milk
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon butter

Instructions

  1. Prepare the Chicken: Butterfly each chicken breast by slicing horizontally to create a pocket without cutting all the way through. Season the inside of each breast with salt and pepper.

  2. Make the Filling: In a bowl, combine red bell pepper, green bell pepper, onion, garlic, thyme, parsley, salt, and pepper. Mix well until combined.

  3. Fill and Roll the Chicken: Divide the vegetable mixture evenly among the chicken breasts. Carefully roll each breast to enclose the filling, securing with toothpicks if necessary.

  4. Marinate the Roulades: In a bowl, mix olive oil and jerk seasoning. Rub this marinade all over the rolled chicken breasts. Let them marinate in the refrigerator for at least 30 minutes or overnight for deeper flavor.

  5. Cook the Chicken: Preheat your oven to 375°F (190°C). Heat a skillet over medium-high heat with a little olive oil. Sear the chicken roulades on all sides until golden brown, about 3-4 minutes per side. Transfer them to a baking dish and bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

  6. Prepare the Coconut Rice: While the chicken is cooking, rinse jasmine rice under cold water until the water runs clear. In a saucepan, combine coconut milk, chicken broth, salt, sliced onion, minced garlic, and butter. Bring to a boil over medium-high heat. Add the rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.

Serve these succulent jerk chicken roulades on a bed of creamy coconut rice, allowing each flavor to complement the other beautifully. This dish not only brings the vibrant taste of the Caribbean into your home but also makes for an impressive centerpiece at any gathering. Enjoy the harmony of spices, herbs, and tropical flavors that make this recipe truly unforgettable!

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