Almost Jerk Chicken without the coconut
Almost Jerk Chicken without the coconut

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Making your jerk marinade FROM SCRATCH is going to set your meal apart from the rest! How To Cook: Roasted Chicken & Coconut Rice - Jamaican Style. Jerk chicken can be as spicy or as mild as you'd like it to be." Serve this with Mango Chutney as a condiment, and with a side of rice and peas or coconut rice.

Almost Jerk Chicken without the coconut is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are nice and they look fantastic. Almost Jerk Chicken without the coconut is something that I've loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook almost jerk chicken without the coconut using 15 ingredients and 9 steps. Here is how you cook it.

Composition needed to make Almost Jerk Chicken without the coconut:

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

You know what I'm talking about: moist pieces of poultry that are full of soaked-up marinade flavor, with burnished skin and crispy, blackened bits of meat courtesy of the grill the bird is cooked on. Oven-baked Jerk chicken takes the "boring" out of chicken! The seasoning is phenomenal - bold, sweet-and-spicy, and full of flavor. Coconut oil: Refined is probably best given the oven's temperature.

Directions to cook Almost Jerk Chicken without the coconut:

  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

You can also use avocado oil. It's a neutral-tasting oil with a high smoke point. I mostly make chicken curries with coconut in it, somedays i need a curry which has no coconut and calls for simple onions and tomato masala. But this recipe is a exception, it gives you the thick consistency without making it watery. The flavours of this is much better too.

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