Roast Jerk Chicken with Pineapple Mint Salad
Chicken and Marinade
- ½ cup chopped white or yellow onion
- 5 scallions, trimmed and roughly chopped
- 3 garlic cloves, peeled
- 1 (1-inch) piece of fresh ginger, peeled (or may substitute 1 teaspoon dried ginger)
- 1 habanero chile (to taste, see note above)
- 2 tablespoons soy sauce
- 1 ¾ teaspoons salt
- 1 ½ teaspoons ground allspice (or 3 teaspoons whole allspice)
- 1 teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves (or ½ teaspoon whole cloves)
- ¼ teaspoon nutmeg
- 2 teaspoons regular molasses
- 1 ¼ cups extra virgin olive oil
- 1 4-pound chicken, cut into pieces (or 4 pounds of desired chicken pieces, bones in and skin on)
- Lime wedges for serving
- 1 (3-pound) fresh pineapple, trimmed and chopped into bite sized pieces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse, flaky, or Kosher salt (or ½ teaspoon regular table salt)
- 2 to 3 sprigs fresh mint
- 2 scallions, trimmed and sliced thin
- Blend all ingredients except chicken and lime wedges in a blender or food processor until well blended and smooth, about 30 seconds to 1 minute.
- Transfer chicken and marinade to a gallon-sized zipper lock bag and seal the bag, pressing out any excess air.
- Toss chicken inside the bag several times to coat well.
- Place in the refrigerator for least 2 hours and up to 24 hours.
- If time allows, remove chicken from refrigerator for up to 1 hour before cooking.
- Preheat oven to 425F and place oven rack in middle position.
- Arrange chicken pieces in a 9x13 casserole dish or a baking pan with the skin side up and drizzle marinade over the pieces to coat.
- Roast the chicken for 50 minutes to 1 hour 10 minutes, or until chicken breasts reach an internal temperature of 160 degrees or dark meat reaches an internal temperature of 170 degrees.
- Allow to rest for 5-10 minutes before serving, spooning pan drippings over the chicken.
- Serve with steamed rice and pineapple side salad.
- Remove mint leaves from stems and coarsely chop.
- Toss all ingredients together.
- Serve with roasted chicken.
Visit your local Brookshire Brothers for all your real fresh, real delicious ingredients!
Angela Larson is a registered dietitian nutritionist (RDN) who works with Brookshire Brothers promoting real fresh, real delicious foods. Delicious food is her passion, so she loves trying new recipes and exploring the more holistic side of health and nutrition. When Angela isn't working with Brookshire Brothers, she's a mostly stay-at-home mom who loves to cook, garden, and spend time outdoors with her husband, Austin, and their two daughters.
Slow Cooker Chicken Marsala
- 6 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 cup marsala wine
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 1/2 cups sliced mushrooms
- 1/4 cup heavy cream
- 2 tablespoons chopped parsley
- 1/4 cup cornstarch
- Optional: Baguette, toasted and sliced.
- Heat the olive oil in a large pan over medium high heat.
- Season the chicken breasts on both sides with salt and pepper.
- Cook the chicken in the pan for 4-5 minutes on each side or until golden brown.
- Place the chicken breasts, garlic, wine, chicken broth and mushrooms in the slow cooker.
- Cook on low for 5 hours, or until the chicken is done.
- Remove the chicken from the slow cooker.
- Whisk together the cornstarch with 1/3 cup cold water.
- Pour the cornstarch into the slow cooker and stir to combine.
- Add the chicken back to the slow cooker, turn the heat to high and cook for 30 minutes or until sauce has thickened.
- Stir in the heavy cream and season the sauce with salt and pepper to taste.
- Sprinkle with parsley and serve. Optional: Serve over toasted baguette, sliced (as pictured).
Slow Cooker Chicken Fajitas
- 1.5 lbs Mama Julia's Marinated Chicken Fajitas
- 1 green bell pepper*
- 1 yellow bell pepper*
- 1 red bell pepper*
- 1 small onion*
- 1 package of Fresh Harvest Flour Tortillas (10 ct)
*In a hurry? Pick up a package of fresh, pre-cut fajita vegetables at your local Brookshire Brothers Brothers!
- Shredded cheese
- Sour cream
- On the Border salsa
Slice chicken into 1/4 inch strips.
Place chicken in bottom of slow cooker.
Slice up bell peppers and onion, place on top of chicken.
Cook on low for 4-6 hours.
Serve on tortillas with choice of toppings.
But wait, there's MORE!!
Fast Feast: Buy 1, Get 3 Free
When you buy one package of Mama Julia Marinated Beef Skirt, Chicken Thighs or Breast Fajitas (1.5 lb), you get 3 items FREE! The best part? You can mix and match your free products, or get three of the same particular product free!
Real Fresh, Real Delicious, and Real Satisfying
Slow-Roasted Extra Juicy Whole Chicken
Feeling adventurous? Here are three more takes on roast chicken: Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme, Peruvian Roast Chicken with Cilantro and Jalapeño Sauce, Balsamic Roast Chicken and Potatoes
- Preheat oven to 325 degrees. Rub chicken all over with extra virgin olive oil. Generously season with salt and pepper. Sprinkle on added seasoning, as desired.
- Roast, breast side up for 70-90 minutes, until breast registers 160 degrees on a thermometer.
- Let cool and shred meat. Shredded meat may be stored in the refrigerator for up to 4 days.
Double Protein Veggie Wrapper’s Delight
- Assemble wraps by placing turkey on top of wrap following by guacamole, lettuce, shredded carrots, snap peas, shredded chicken, and cherry tomatoes.
- Drizzle with salad dressing if desired.
- Roll up and take a walk while you eat!
Garden Salad with Shredded Chicken and Homemade Balsamic Vinaigrette
- Assemble salad with lettuce and vegetables, topping with chicken and nuts, as desired. Add black pepper to salad as desired.
- To prepare dressing, add equal parts balsamic vinegar and olive oil to a mason jar with a pinch of salt, seal tightly with lid and shake until emulsified.
- Drizzle salad with dressing and serve.
Sweet and Crunchy Chicken Salad
Visit your local Brookshire Brothers to get cookin' today!
Angela Larson is a registered dietitian (RD) who works with Brookshire Brothers promoting real fresh, real delicious foods and nutrition education to the community. She is also a clinical dietitian representing Woodland Heights Medical Center in Lufkin where she does outreach education on food and nutrition. Food is her passion, so Angela loves trying new recipes and exploring the more holistic side of nutrition. Angela loves to cook, garden, and spend time outdoors. In addition to the Brookshire Brothers blog, look for Angela's monthly articles in Charm East Texas.
Cheezy Does It Chicken Spaghetti
- Preheat your oven to 350*F.
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until Cheezy Does It Loaf is completely melted and mixture is well blended.
- Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
- Bake 30 to 35 min. or until heated through.
But wait, there's MORE!!
Fast Feast: Buy 2, GET 5 FREE
Real Fresh, Real Delicious: Roast Chicken
- Combine all ingredients except chicken and potatoes in a food processor or blender and blend, scraping down sides as needed, until a thin paste forms, about 30 seconds.
- Cut out chicken's backbone with a sharp knife or kitchen shears and open the chicken out flat with skin side up. With your palm, firmly press down the breast area to flatten (you should hear a snap when the breast bone breaks). Stuff most of the herb paste under skin (separate skin from meat gently with a spoon if needed), and spread remaining marinade all over the rest of the chicken (the easiest way to do this is in a casserole dish). Cover casserole dish and place in the refrigerator to marinate until ready to cook, up to 24 hours. The longer marinade time will make a more flavorful dish.
- When ready to begin cooking, adjust oven rack to middle position and preheat oven to 400F. Scatter potatoes evenly on a sheet pan. Sprinkle potatoes evenly with salt pepper to taste. Place chicken, skin side up, on top of potatoes. Pour any excess marinade from chicken over potatoes. Roast 70-90 minutes until the thigh meat reaches 175℉ on an instant read thermometer and the juices run clear. Check potatoes about halfway through cooking; if pan is dry, add 1/2 cup of water.
- Allow chicken to rest for at least 10 minutes before carving. Serve with potatoes and pan juices on the side.
Mediterranean Roast Chicken with Green Olives, Fennel Seeds, and Thyme
Peruvian Roast Chicken with Cilantro and Jalapeno Sauce
Cilantro and Jalapeno Sauce
Blend all ingredients in a food processor or blender for about 1 minute until all ingredients are smooth and well blended. Taste to adjust seasoning. Serve with Peruvian chicken.
Balsamic Roast Chicken and Potatoes
Visit your local Brookshire Brothers for all holiday needs!
Crunchy or soft...beef or chicken...make your taco how you like it! Invite your friends, neighbors and family over for everyone's favorite, taco night!
Planning & Preparation
- Get a head count. Once everyone RSVPs, start a list of who will bring what. Sides are easy for one couple/family, but you may suggest for two couples or families to split the cost of the meat. We're planning for a large crowd, so you don't want someone to feel overwhelmed!
- Have variety. Your hot scale may be totally different than mine. So have mild, medium, and hot salsas available for everyone. Having a variety of flour, corn, and flavored tortillas and taco shells can be fun too.
- Embrace the theme. If you're planning the food to such detail, don't leave out the decor and drinks! Run to your local Brookshire Brothers or David's and grab some balloons and margarita mix. While you're out, try to find some fun margarita glasses too. You can send them home as a party favor, or keep them for your next taco night!
- Be strategic and create a flow. When your guests arrive, have a cocktail area where they can mingle and socialize before moving on to the food.
- Invest in heavy duty! Let's be honest...everyone's eyes will be bigger than their stomachs. If you're going for paper and plastic, invest in heavy duty plates.
- Labels are important. Make sure you have labels in front of each station and/or food item. We wouldn't want anyone to confuse "mild" and "hot" salsa!
You did it! You made your taco the way you want it and enjoyed your company along the way. Taco Tuesday may be when everyone wants tacos, but don't limit yourself to one day a week! Make taco night any night you're craving something salty and savory.
Egg production has been a hot button in the food industry recently. Some companies throughout the egg supply chain have made public announcements about working toward ‘cage-free’ egg production. Brookshire Brothers joins with other retailers in promoting an industry-wide evolution toward more cage-free egg production.
Jerry Johnson, President and CEO of the Lufkin, Texas-based grocery chain, stated, “The industry is moving in the direction of ‘cage-free’ egg production, and we have been moving with it. A goal of 2025 has been used by most as a target, but wouldn’t it be great to beat that? We must however, first ensure that there is a safe, adequate and affordable supply of eggs for our customers.”
Mr. Johnson also stressed, “The current production of ‘cage-free’ eggs is not sufficient to satisfy consumer demand at an affordable price. These are issues the industry must work through.” Currently, most Brookshire Brothers stores throughout Texas and Louisiana offer several brands of cage-free eggs and egg substitutes for its customers who prefer them.
The Brookshire Brothers CEO also added, “In addition, current food subsidy programs do not provide reimbursement for the expense of ‘cage free’ eggs. Cooperation from state and governmental agencies that handle these programs will be necessary so that all of our customers have access to these products.”
In closing, Mr. Johnson states, “We look forward to working with all parties in a reasoned and rational way toward a common goal.”
Founded in 1921, Brookshire Brothers is 100% employee-owned. Its assets include 111 retail outlets incorporating grocery stores, convenience stores, as well as free standing pharmacy, tobacco and petro locations. Its market stretches east to Lake Charles, Louisiana, west to Canyon Lake, Texas, north to Whitesboro, Texas, and south to Ganado, Texas. For more information about Brookshire Brothers and its family of brands please visit www.brookshirebrothers.com.