SHRIMP RASTA PASTA

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Being the "cook" in the family, comes with great responsibility. Not only am I the keeper of the go-to-bodega-secret-sandwich, but I am also the person my family calls for any and every food emergency. Through the numerous texts, tweets, and FaceTimes, I love to be my family and friend's self-proclaimed food guru.


That being said, almost 80% of the time I post a cooking video, someone hits me up via text for the recipe. Now, we all know it is the year 2018. I normally don’t have 15 -20 minutes out of my day, to stop what I am doing, chat for a moment and give you the recipe for my "Peri-Peri Chicken". Long story short, I send a long ass message with pretty detailed directions. These text messages/emails are usually some of the staple foods to make, so I have accumulated quite a few to circulate to my friends and family on the regular. If you read the title, then you obviously know this is a recipe for my rasta pasta, which no time at all. This particular recipe is for chicken rasta pasta. But feel free to use any protein you wish or none at all because of its also vegan-friendly by using chickpeas or jackfruit instead. This recipe is frequently requested by my cousins. I wanted to keep the messages authentic so please, don't mind the crappy grammar and colorful language. Happy eating.


Ingredients
Pasta
Penne noodles or whatever noodles you like
Two cans of coconut milk
3-4 Chicken breast, Boneless
Yellow, red, and orange pepper (one of each)
One red onion
Fresh thyme
2-3 tablespoons of jerk seasoning, cajun seasoning and smoked paprika (if you choose to add more just make such its equal parts, so if you add an extra tablespoon of jerk add an extra joint of cajun and paprika)
salt pepper to taste at the end forreal


Aiight so basically in a hot ass skillet heat some oil and put the chicken in the skillet once its hot. You are not cooking the chicken thoroughly you just using the skillet to brown the meat that's why the fire OD high. Once browned/dark on both sides about 5-6 minutes on each side, put the chicken on a baking sheet and place in the oven at like 350 for like 20-30 minutes.

In the same pan as you cooked the chicken without cleaning it, TURN DOWN THE HEAT and toss in butter OR oil which you like but not both my dude and kinda start deglazing the pan. Meaning you are using the butter or oil to get the brown crumbs stuck at the bottom of the pan to loosen up. Throw in your peppers and onions and cook until the onions and peppers are softened. Add the coconut milk and your seasonings (fresh thyme and jerk, cajun, paprika). Remember 2-3 tablespoons of jerk seasoning, cajun seasoning and smoked paprika (if you choose to add more just make such its equal parts, so if you add an extra tablespoon of jerk add an extra dash of Cajun and paprika). 

Stir all that shit together and bring everything to a boil. Once the sauce is bubbling turn the heat down to medium-low to a simmer and let it cook for 5-10 minutes, basically until it gets a little thick. It’s not gonna be like alfredo sauce but it should thicken up a little. Once your noodles done cooking, drain and add the noodles a little bit at a time because muthafuckas will put all the noodles in the sauce and now your noodles dry ass shit because you used too much. Don't forget to take your chicken out the oven and chop and throw on top of that bitch. Let me know how it is.

Bianca Wade