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penne with sliced cooked skinless jerk-spiced chicken thighs and red, yellow and green bell pepper strips in a light coconut-milk coating
Andre Lewis

Jerk Chicken Rasta Pasta

Allspice and thyme give the chicken its jerk-style seasoning, while three colors of bell pepper bring sweetness to the pasta. Brown the thighs whole, let them rest and slice them while the peppers cook. Coconut milk rounds the heat in this version. Keep the vegetables tender with a little bite and reduce the sauce just enough to cling, because a thick coconut coating can make the penne feel heavy. The chicken's browned spice crust should remain visible among the peppers instead of disappearing under a deep sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry penne
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs unfolded
  • 1/2 tsp ground allspice
  • 1/2 tsp dried thyme
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 tsp packed light brown sugar
  • 1/2 tsp fine salt for chicken
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 1 small red bell pepper seeded and sliced
  • 1 small yellow bell pepper seeded and sliced
  • 1 small green bell pepper seeded and sliced
  • 3/4 cup full-fat unsweetened coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tsp cornstarch
  • 1 tbsp fresh lime juice

Method
 

  1. Cook penne in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, rub chicken with allspice, thyme, paprika, garlic powder, cayenne, brown sugar, chicken salt and pepper. Heat oil in a large skillet and cook for 5 to 7 minutes per side until browned and at least 165°F; transfer to a board to rest.
  3. Cook bell pepper strips in the skillet for 5 to 6 minutes until crisp-tender. Whisk coconut milk, broth and cornstarch, pour into the skillet and simmer gently for 3 minutes.
  4. Slice chicken and return with its juices, add penne and toss for 1 to 2 minutes until the pasta is tender, using a little reserved pasta water if the sauce is too thick.
  5. Stir in lime juice off the heat and serve with the colored pepper strips and sliced chicken evenly distributed.