In the same pan, add the vegetable oil. Sauté the chopped onion and bell pepper for about 5 minutes, until softened.
Add the minced garlic, cumin, paprika, cinnamon, and thyme. Stir and cook for an additional minute to release the spices’ fragrance.
Pour in the tomato sauce and coconut milk, then stir well. Let the mixture simmer on low heat for 5 minutes to thicken and develop flavor. Add soy sauce, salt, and pepper to taste.
Combine Pasta and Sauce:
Add the cooked linguine to the pan with the sauce. Toss the pasta in the sauce, ensuring it is well coated. Let everything simmer together for a few more minutes, allowing the flavors to meld.
Serve:
Divide the pasta into bowls and top each serving with sliced jerk chicken. Garnish with fresh parsley for a burst of color and freshness.
Enjoy!
Serve your Jollof-Style Jerk Chicken Pasta hot, and savor the unique fusion of bold flavors that combine the spice of jerk seasoning with the rich, savory depth of Jollof-style tomato sauce.
This recipe brings together the best of Caribbean jerk seasoning with the rich, comforting flavors of Jollof-style pasta. It’s a dish that’ll impress anyone looking for a unique and flavorful meal!
ADVERTISEMENT
