Jerk Chicken Served with rice
Chicken

Auntie Bea’s Jerk Chicken

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Jerk Chicken Served with rice1 red onion, coarsely chopped

1 serrano chile, coarsely diced

1 tsp dried thyme

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp pepper

3lb chicken breasts, boneless, skinless

2 tbsp coconut oil

1 c low sodium chicken broth

Optional:

1 red pepper and 1 green pepper, seeded and cut into chunks – about 1.5 cups

4 oz sugar snap peas

1 mango, seeded, diced

Juice of 1 lime

Serve with rice.  To make it authentic Jamaican you can serve with traditional “rice and peas” by including either peas or red kidney beans (yes, either will make it authentic rice and peas!) in the rice mixture. Or if you prefer, serve with plain basmati or jasmine rice, or even brown rice – though this isn’t the authentic Jamaican way…!

Place first 6 ingredients in food processor or blender and process to make smooth paste. Cut a few slashes across each chicken breast (thickest part). Rub chicken with the paste, pushing it into slits. Heat 1 tbsp coconut oil in large non stick skillet over medium high heat. Add chicken, cook til browned on all sides – about 10 minutes.   Add broth, cover and cook over medium low heat til no longer pink – about 15 minutes.   If using optional ingredients, in separate pan heat 1 tbsp coconut oil over medium high heat; add peppers and cook til softened, about 10 minutes, stirring occasionally.  Add peas, cook til just softened, about 4 or 5 minutes, stirring occasionally. Gently stir in mango and lime juice. Serve with chicken and rice.

 

 Jerk Chicken Version II

Auntie Bea has a second Jerk Chicken recipe which she herself hadn’t tried yet, but she shared it with me anyway. She’s awesome at sourcing out really good recipes, so even though it is untested by either of us as yet, I’m including it – here it is:

1 to 2 jalepeno peppers, unssedde

1 small onion, sliced

1/4 c lime juice

3tbsp dried thyme

2 tbsp soy sauce

2 tbsp grated ginger

1 tbsp allspice

1 tbsp cinnamon

1 tbsp coconut oil

2kg chicken breasts (original recipe called for legs, but I only do white meat)

1/2 c ginger ale

Puree together in food processor or blender all ingredients except chicken.  Cut slashes in chicken. Coat chicken with mixture and push into slits in the chicken.  Transfer chicken to slow cooker and pour ginger ale over.  Cover and cook til tender, about 2.5 hours on high, or 5 hours on low. Remove chicken (strain sauce and reserve it) and transfer to a grill – brown at medium high about 3 minutes per side. Shred chicken using 2 forks.  Serve over rice. Drizzle with remaining sauce.

 

 

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