Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup/150g)
  • 4 green onions, chopped (about 1/2 cup/75g)
  • 2-3 Scotch bonnet peppers, seeded and finely chopped
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 inch (2.5cm) piece of ginger, peeled and grated (about 1 tablespoon)
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 pound (450g) pasta (penne, fusilli, or your favorite shape)
  • 2 tablespoons olive oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Combine all marinade ingredients in a food processor or blender. Blend until smooth.
  2. Place chicken in a large bowl. Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
  4. Heat olive oil in a large skillet over medium-high heat. Add marinated chicken (in batches if necessary to avoid overcrowding) and cook until browned and cooked through, about 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Remove chicken from skillet and set aside.
  5. Add bell peppers to the skillet and sauté until softened, about 5 minutes.
  6. Pour in heavy cream and chicken broth. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Stir in Parmesan cheese until melted and smooth.
  7. Add cooked pasta and cooked chicken to the skillet with the sauce. Toss to coat evenly. Season with salt and pepper to taste. Garnish with fresh parsley. Serve immediately. Enjoy your jerk chicken pasta!