With five kiddos at home, you know Firefighter Tim is often busy in the kitchen, trying to make a dish EVERYONE will like!
Check out today’s recipes for Jamaican Chicken and Banana Fritters!
Firefighter Tim shares recipes for Jamaican Chicken and Banana Fritters
Cast-Iron Jerk Chicken with Beans, Rice, and Shrimp
1 large package of boneless skinless chicken thighs
½ – 1 lb of shrimp
1 15 oz can red beans
1 15 oz can black beans
1 13.5 oz can coconut milk
½ cup chicken broth
1 diced onion
1 minced garlic clove
Caribbean jerk seasoning to taste
Creole or Cajun seasoning to taste
Hungarian paprika to taste
Salt and pepper to taste
2 cups rice (brown or white)
Dry rub chicken and shrimp with seasonings, paprika, salt and pepper. Dice and sauté onion with garlic in cast iron skillet. Remove the onion and garlic from cast iron skillet. While oil is still hot, sear the chicken. Brown it on all sides with a good sear. Remove chicken. Add coconut milk and chicken broth to cast iron skillet. Add a little more seasonings, salt, pepper, paprika. Once boiling, add rice. Let simmer for a few minutes. Add shrimp and beans. Lay chicken on top of rice, bean and shrimp bed. Place in the oven at 350 degrees for 30-45 minutes (until chicken is fully cooked).
6 very ripe bananas
2 cups flour
1-2 cups brown and white sugar mix
2 teaspoons vanilla
½ teaspoon nutmeg
1 teaspoon cinnamon
Oil for frying (canola or vegetable)
Powdered sugar (garnish)
Mash bananas in a bowl. Add sugar and mix in with bananas. Add cinnamon, nutmeg and vanilla and mix. Slowly fold in flour. Heat oil to medium high. Dollop 2-3 inch a spoonful of the banana mash mixture into the oil. Let it fry, and flip as it begins to brown. Remove from oil and garnish with powdered sugar through a sifter. Repeat. Enjoy!