THE ULTIMATE JERK CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
- Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
- Preheat grill to high.
- Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
- Preheat oven to 300 degrees F.
- Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
JERK CHICKEN STEW
Chicken wings in a spicy gravy with potatoes and carrots served with rice
Provided by germacie
Time 1h30m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Put the curry powder thyme jerk sauce garlic onion and oxo into a pan with a tiny bit of water.
- Mix well place the chicken in the marinade and cover and leave in fridge for as long as can
- When ready fry the chicken in butter or oil until brown both sides
- When cooked leave to stand for a bit while. You make the sauce
- Fill a large saucepan with water about half put a knob of butter in sprinkle 4 oxos in or untill it tastes a good chicken taste cut potatoes. Into small chunks and put in saucepan as with the carrots cut how you like place the chicken wings into the saucepan untill cooked through and all veg is soft
- Serve with basmati rice and sweet corn
JERK CHICKEN
Provided by Kwame Onwuachi
Categories main-dish
Time P2DT3h
Yield 8 servings
Number Of Ingredients 30
Steps:
- For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
- Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
- For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
- Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
- For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
- To cook the chicken: Preheat the oven to 325 degrees F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
- Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.
JERK CHICKEN
Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
- Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
Nutrition Facts : Calories 271 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
JAMAICAN CHICKEN STEW
Make and share this Jamaican Chicken Stew recipe from Food.com.
Provided by LARavenscroft
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and garlic, saute 3 minutes or until tender.
- Combine chicken and spices in a bowl.
- Add chicken mixture to pan and saute 4 minutes.
- Stir in wine, capers, beans, and tomatoes.
- Cover, reduce heat, and simmer 10 minutes until tender.
- Serve over rice.
- One serving equals 1 1/2 cups stew and 3/4 cup rice.
Nutrition Facts : Calories 516.7, Fat 4.9, SaturatedFat 1, Cholesterol 65.8, Sodium 430.5, Carbohydrate 74.6, Fiber 12.4, Sugar 5.8, Protein 40.4
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
CROCK POT JERK CHICKEN
From Diana Rattray, Your Guide to Southern U.S. Cuisine, this is the easy way to make jerk chicken! This is a Caribbean recipe and a southern one.
Provided by Sharon123
Categories Chicken
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.
- Place chicken in a 3 1/2 to 5-quart slow cooker and cover with sauce.
- Cover, set on low, and cook for 6-8 hours, or until chicken is tender, 3-4 hours on high. Enjoy!
Nutrition Facts : Calories 428.9, Fat 6, SaturatedFat 1.2, Cholesterol 197.5, Sodium 726.5, Carbohydrate 7.8, Fiber 1.7, Sugar 2.3, Protein 81.6
More about "jerk chicken stew recipes"
JERK CHICKEN STEW RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine CaribbeanCategory EntreeServings 10Total Time 2 hrs
- Add 1-2 tablespoons olive oil and make a paste. This is a simplified jerk chicken rub. Note: be sure to take the seeds out of the habaneros if you can't take the heat! If you take out the seeds, this recipe will be medium heat, but if you leave them in it will be very hot.
- Heat 2-3 tablespoons olive oil in a skillet over medium-high heat. Brown the chicken on all sides in 2 batches and remove chicken from pan.
- Add carrots, onion, and celery to pan and saute for 3 minutes. Add garlic and cook 1 minute more. Add flour and stir to mix in well, lowering heat to medium if necessary. Cook 1 minute while stirring.
RECIPE: JERK CHICKEN STEW | CBC LIFE
From cbc.ca
JERK CHICKEN - PINCH OF NOM
From pinchofnom.com
JAMAICAN JERK CHICKEN STEW – SIMPLY WENDY
From simply-wendy.com
HOW TO MAKE AUTHENTIC CARIBBEAN JERK CHICKEN - DELISH
From delish.com
AUTHENTIC JAMAICAN BROWN STEW CHICKEN - MISSION FOOD ADVENTURE
From mission-food.com
SLOW COOKER JERK CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
JERK CHICKEN OR RASTAFARIAN STEW – SPARKLES AND JOY
From sparklesandjoy.com
JERK CHICKEN - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
ONE POT JAMAICAN JERK CHICKEN, RICE AND BEANS - EASY PEASY FOODIE
From easypeasyfoodie.com
ROAST JERK CHICKEN THIGHS RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
RECIPE: JERK CHICKEN STEW - BEST RECIPES EVER
From cbc.ca
SMOTHERED JERK CHICKEN RECIPE - TODAY.COM
From today.com
JERK CHICKEN STEW
From jamaicancookings.com
JAMAICAN JERK CHICKEN STEW - FEED YOUR SOUL TOO
From feedyoursoul2.com
JAMAICAN BROWN STEW CHICKEN - THE ENDLESS APPETITE
From theendlessappetite.com
WHAT TO SERVE WITH JERK CHICKEN (18 BEST SIDE DISHES)
From insanelygoodrecipes.com
JERK CHICKEN STEW | MY SOUP FOR YOU
From mysoupforyou.com
SPICY BEEF STEW - PINCH OF NOM
From pinchofnom.com
10 BEST JERK CHICKEN STEW STEW RECIPES | YUMMLY
From yummly.com
SLOW COOKER JAMAICAN JERK CHICKEN
From themagicalslowcooker.com
RECIPE FOR JERK CHICKEN - DUMMIES
From dummies.com
JAMAICAN JERK CHICKEN - JAMAICANS AND JAMAICA
From jamaicans.com
JAMAICAN BROWN STEW CHICKEN - COOKING MANIAC
From cookingmaniac.com
JAMAICAN JERK CHICKEN RECIPE | CHICKEN RECIPES | FOOD & WINE
From foodandwine.com
JAMAICAN JERK CHICKEN AND CORN - BOWL OF DELICIOUS
From bowlofdelicious.com
JERK MACHINE DOWNTOWN FORT LAUDERDALE - YELP
From yelp.com
JAMAICAN BROWN STEW CHICKEN RECIPE | JAMAICAN LIFE & TRAVEL
From jamaicanlifeandtravel.com
HOW TO COOK PERFECT JERK CHICKEN | BARBECUE | THE GUARDIAN
From theguardian.com
AINSLEY’S ULTIMATE JERK CHICKEN - AINSLEY HARRIOTT
From ainsley-harriott.com
SPICY ONE-POT JERK CHICKEN AND DUMPLINGS - SWEET TEA
From orchidsandsweettea.com
WHAT TO SERVE WITH JERK CHICKEN? 10 BEST SIDE DISHES
From eatdelights.com
THE BEST JAMAICAN JERK CHICKEN RECIPE! - GRANDBABY CAKES
From grandbaby-cakes.com
15 BEST JERK CHICKEN SIDES (WHAT TO SERVE WITH JERK ... - IZZYCOOKING
From izzycooking.com
SPICY GRILLED JERK CHICKEN RECIPE - SERIOUS EATS
From seriouseats.com
REAL JAMAICAN JERK CHICKEN RECIPE | MYJAMAICANRECIPES.COM
From myjamaicanrecipes.com
JERK (COOKING) - WIKIPEDIA
From en.wikipedia.org
21 DELICIOUS JAMAICAN FOOD (BEST JAMAICAN DISHES & DRINKS RECIPES)
From izzycooking.com
AUTHENTIC JAMAICAN JERK CHICKEN RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love