FEED YOUR SOUL

Feed Your

Lynne Mixson

Soul

Ready to spice up your summer supper routine? How about some comfort food with a bit of Caribbean soul? At Shantell’s Just Until café in Sanford, FL, this recipe for Jerk Chicken is a customer favorite and is a quick stovetop go-to for the mother of 10.

Usually served with yellow rice, a side of collard greens and a cornbread muffin, you need just five ingredients to create this simple dish, but its peppery flavor is sure to deliver smiles.

Want to learn more? Visit shantellsinsanford.com to attend one of Shantell Williams’ virtual cooking classes. The next live demonstration will be held on June 24 at 7 p.m. ET. For $20, you get the class plus a shaker of the special Caribbean Kitchen Mild Jerk Seasoning for your own kitchen, shipped right to your door.

Read the feature on page 30 about Shantell's two world recordsetting motorcycle rides across the country.

Skillet Jerk Chicken

INGREDIENTS

1-1½ pounds boneless skinless chicken thighs

2 tablespoons Caribbean Kitchen Mild Jerk Seasoning (9 spices included)

2 tablespoons canola oil

½ cup sliced sweet onion

½ cup sliced mixed bell peppers

½ cup of water

DIRECTIONS

Heat your skillet to 350 degrees. Season your chicken on both sides with the jerk seasoning and lay the seasoned chicken in the skillet. Flip the chicken after 5 minutes. Then, put the onions and peppers in the skillet beside the chicken. After 5 minutes, turn the chicken again. Then slice each piece of chicken into 4 pieces.

Add 4 tablespoons of water creating a light steam for 2-3 minutes.

Serve atop rice, with greens or whatever you choose.