The Asches’ Caribbean Jerk Chicken

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Baseball, particularly the Philadelphia Phillies, may be the hot topic of conversation around the Asche household, but it’s certainly not all baseball, all the time — even during the regular season. Actually, Angie Asche — the wife of outfielder Cody Asche — has been quite busy with the other wives compiling the “From Our Home to Yours, A Collection of Phillies Recipes, Volume 2: Traditions Made Healthy,” which is available at the Majestic Clubhouse Store, 1 Citizens Bank Way, and benefits Phillies Charities Inc.

“The idea of creating a cookbook with the player’s favorite recipes made healthy came to me during the off-season. As a dietitian, I often get asked the question, ‘How can I make this recipe healthier?’ I thought creating this cookbook would be the perfect opportunity for people to learn how to cook healthier meals while also getting to see what their favorite players love to eat,” Angie Asche said.

Compiling the 36 recipes required a team effort, and her registered dietician certification came in very handy.

“I asked each of the players, along with their wives, to give us one of their favorite recipes, whether it was healthy or not-so-healthy! After receiving these recipes, I made a few minor substitutions here and there to make it healthier,” she said. “For example, you can easily swap sour cream out for nonfat plain Greek yogurt, and people rarely notice a difference! This way, you cut out excess calories and fat and actually increase the protein content of the recipe.”

Caribbean Jerk Chicken is something the couple enjoyed during their honeymoon to the Caribbean, so after returning home, Angie Asche made the dish.

“I recreated this favorite by keeping the same jerk seasoning with the exception of the brown sugar (you really don’t miss it!), and cooking it in just 1 to 2 tablespoons of olive oil instead of butter,” she said. “We also have it with brown rice instead of white for more fiber. We feel like we’re back on our honeymoon every time we have this meal, it’s delicious!”

Ingredients:

1 pound of boneless, skinless chicken breasts

1 tablespoon of olive oil

2–1/2 teaspoons of cumin

1 teaspoon of chili powder

1 teaspoon of allspice

1/2 teaspoon of cayenne pepper

1/2 teaspoon of cinnamon

2 cups of cooked brown or yellow rice

1 can of black beans, rinsed and drained

Pinch of sea salt (optional)

Ingredients for Mango Avocado Salsa

2 mangoes, peeled and diced

1/2 large red onion, diced

1 bunch of fresh cilantro, chopped

Juice from 1 lime

1 avocado, diced

Directions:

Stir the cumin, chili powder, allspice, cayenne pepper, cinnamon and sea salt together in a shallow bowl. Rub the mixture over the chicken breasts (Tip: Slice them into smaller pieces, about 2-ounce size,for shorter cooking time). Heat the olive oil in a skillet over medium-high. Add the chicken, and cook for about eight to 12 minutes for smaller pieces (may need longer for larger chicken breasts, keep checking middle). Flip every few minutes. The chicken will get a nice brown crust on the outside from all the spices.

In a separate small bowl, combine the diced mangoes, red onion, cilantro and avocado for the salsa topping. Cut the lime in half, and squeeze all the juice from each half on top. Stir until well combined. Stir together the cooked rice and beans. Layer plates with rice and bean mixture, chicken and top with the mango avocado salsa.

Serves four.

Contact the South Philly Review at editor@southphillyreview.com.

Cody and Angie Asche

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