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Almost Jerk Chicken without the coconut

How to Making Recipes Almost Jerk Chicken without the coconut using 15 ingredients and 9 steps

Almost Jerk Chicken without the coconut - Great recipe for Almost Jerk Chicken without the coconut. I decided that we had enough stuff in the freezer to cook a meal today without buying more stuff. I like the sound of Jerk Chicken and I had some diced chicken in the freezer. I had a search on line for Jerk Chicken recipes and discovered. Steam the rice as directed, then season with salt.

Almost Jerk Chicken without the coconut

It's then grilled to perfection, bringing out all the delicious flavors and adding a touch of smokiness.

Now that we've established just how delightful jerk chicken is as a main dish, it's time to talk sides.

You can cook Almost Jerk Chicken without the coconut using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients make Almost Jerk Chicken without the coconut

  1. You need 450 g diced chicken (I prefer leg meat).
  2. Prepare 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar.
  3. It's 2 generous teaspoons full of red pesto.
  4. You need 1 dessert spoonful of Curry paste (I used Patak's Balti Paste).
  5. It's About 30g of double concentrated tomato puree.
  6. Prepare 3 cloves garlic.
  7. You need 2 medium or 1 big onion.
  8. It's 1 sweet pepper.
  9. It's 4-5 mushrooms.
  10. It's Stick celery.
  11. You need 50 g sundried tomatoes (not essential but they add a depth of flavour).
  12. You need Can tomatoes.
  13. It's Water.
  14. You need Olive Oil.
  15. It's to taste Hot chilli sauce.

Almost Jerk Chicken without the coconut instructions

  1. Put the diced chicken in a bowl and mix in the drop in the jerk paste, curry paste, red pesto and tomato puree. Crush and chop the garlic and chuck that in too..
  2. Mix it all up and cover with cling film and leave to marinade for a bit. I left mine for an hour but overnight would be fine too. Put it in the fridge if you are leaving overnight though..
  3. Chop all the onions, pepper, mushrooms and celery and put in a heavy pot with a splash of water and a drop of nice olive oil. I have a sure fire way of avoiding tears when chopping onions. Swimming goggles! I might look stupid but my eyes don’t hurt. Ha!.
  4. Sweat all that down on a high heat while stirring constantly to make sure it doesn’t catch. You might want to add a splash of water from time to time if the liquid looks like it’s all gone. (I tried a splash of beer. Only a splash mind!) Cook until the onions have gone translucent and the peppers have softened a bit..
  5. Put this in a bowl to one side and put the pot back on the heat. When its nice and hot drop in the chicken. It should sizzle. If you are using leg meat there will be enough fat in the meat to stop it sticking but if you are using breast you might want a drop of olive oil too. Keep the heat high and keep stirring. Do not leave this at all during this stage. You have to keep it moving and sear the meat. You might get an odd black bit at this stage but don’t worry just keep it moving..
  6. When the chicken has been seared then drop all onion/pepper mix back in and pour in the can of tomatoes. Give it a right good old mix and bring to the boil. You might want to add a bit of liquid here if it looks a bit thick. I used another glug of beer..
  7. After cooking for 10 minutes or so, taste the sauce to see if it’s spicy enough. If you like it hot add a bit of hot chilli to liven it up but be careful. You can’t take it out once you have put it in so just add a bit at a time until its right for you..
  8. Cook for another 20 minutes and serve with rice and peas (well beans really) and a half a tortilla. I also added a couple of pickled chillies as I like SPICY! Don’t cook it for too long as the chicken will fall apart and be horrid. The garnish is chopped celery leaves and spring onion..
  9. Eat.

Almost Jerk Chicken without the coconut - Let rest for a couple minutes before slicing. While the chicken cooks, place coconut oil in a small sauté pan over. Stir in the squash and mushrooms. The Jamaican Red Beans & Rice recipe I made to go alongside was the STAR of the meal though. Green onion, garlic, and coconut milk infused rice was creamy, and soooo satisfying. I made Ben a pot of plain white rice, you know, because of the whole coconut thing, but he tried one bite of mine and began to wail. You were right and now I have plain rice and you have delicious coconut rice and all. Thank you and good luck