Guy Fieri Eats Jerk Chicken in Las Vegas, NV | Diners, Drive-Ins and Dives | Food Network

All right, Hunter, when I went to school here in Vegas... Another when I went to school in Vegas story. It was buffets on the strip or it was pizza. That was our food scene. Okay, well, when I went to school in Vegas, we had everything we wanted. Well, that's why I bring you to this place. I'm hearing from everybody that this place is doing authentic Caribbean. This is House of Dutch Pot. Chicken and roti, table 23. This is my go-to place. Start off with an ackee and saltfish right here. How close is this to authentic? My parents had Jamaican restaurants growing up. This is a real deal. Right down to the name Dutch Pot. A big pot that we cook with back home. And a consistent reminder of chef and owner O'Neal Smith's Jamaican roots. This is part of my joy, J-O-I. It's my journey as an immigrant. Where did you learn to cook? Man, self-taught. But I did every fast food purposely. I knew I would know the back end of the business. You knew where to find your information, which is amazing. You're a perfect storm. You're taking it from the corporate world, but staying true to your roots. My food represents me. I got it. Here is your jerk chicken. Today I had the jerk chicken. You can taste the sweet, and then boom, the kick just comes. This is actually my house plant that make the food taste phenomenal. Ported seasoning from Jamaica. Chicken flavor base. Our spice right here, my guy. Blackened seasoning. Chicken base. And we make this at least 100 pounds every week. And if people want to buy this? We got the jerks in the restaurant. So jerk seasoning. Yes, sir. Garlic and herb blend. And we got a regular blend. This is this one? Yes, sir. Today right here, my guy, we got quarter legs. So we got the onion. Julian's onions. Green onions. Ported seasoning from Jamaica. Chicken and paprika. And you got fresh thyme. Thyme is key. Fresh garlic. Allspice. Ginger. Habanero. Also jalapenos. Add water. The trick now, you want to put the powder seasoning before you put the fresh herb. This is a regular blend. We're doing this one first. This is just a jerk one right here. We got the paste. You got to fight with it. So you want the seasoning to get all up in it. You with me right now, my guy? Oh yeah, man. Okay. How long is this going to marinate? Two hours. This goes on the grill. Four to five minutes on each side. You want a medium high flame. We're going to make the tamarind jerk sauce. So with the tamarind, what I'm doing, my guy, we let it marinate overnight. Essentially makes a tamarind water. Yes. Jerk paste. Our purpose seasoning. A little bit of soy sauce. Brown sugar. All right, now we got the ketchup. And you're going to let it come to a boil. Cornstarch slurry to tighten it up. What's up next? Rice and peas. But we do authentic. Voila. Fresh coconut. Readily available in the oven. And everybody, y'all, we're using the same coconut water. So we're going to blend it all up. Get all the coconut flavor. Strain in it. Red peas. Now would you call this a kidney bean? Kidney bean. So you soak this with garlic and with water overnight. And it finish cooking like 25, 30 minutes. Whoa, whoa, whoa, whoa, whoa. The garlic opens it up. Tremendously. We got the peas over here cooking. In a little bit of water. Next? Green onion. Okay. Yellow onion. Fresh thyme. We got bell peppers, red, green, and yellow. Rastacola. Yum. Parsley. The water right here. Blend it fully. So we'll pour that all in. This is the liquid we're going to cook the rice in. Put coconut milk. Habanero. This is just going to steep it. When you're about to stir it up. Yeah. Take it out. Garlic powder. Onion powder. We're going to add the rice. Are we cooking this with the lid or are we just cooking this over? That's where the beauty comes. Oh my God. Come on. You got to cover it. Okay. 45 minutes. Once the water dries out, you turn it down low heat and just let it steam. And you make the crunchy rice? Shelly. Make sure the recipe is Shelly Mons. Shelly Mons. That's it. That's how you like your rice. Shelly. And then the chicken. It smells dynamite. We're going to cut it. Okay. Whoa. And we're going to top it off with a tamarind jerk sauce. Look at that. Tears right off the bone. Straight off the bone. How about a piece of sweet plantain? Definite texture in the peas. Great texture to the rice. It's Shelly. Thank you. My God. The tamarind jerk sauce. There is that sweet and that tangy. The chicken's another level. That is some of the greatest chicken. I can't get it in my mouth fast enough. Jerk chicken. Looking good. It's just so flavorful. So tender. The tamarind is amazing. I love the sweetness and the sourness.