Almost Jerk Chicken without the coconut - Jamaican jerk seasoning packs a wallop of herby, fiery, and tangy flavors unlike anything else. "Jerk" usually refers to a spice blend To make this a whole meal, the chicken is partnered with a bed of rich, herbed coconut rice and beans — another flavor combination you'll often see in Jamaican dishes. Jerk chicken is a traditional Jamaican recipe which consists in chicken marinated in a spicy blend for a few hours and then grilled on a BBQ. Jerk is a traditional Jamaican cooking style that uses a marinade (or paste) that combines pimento (allspice), as well as scotch bonnet peppers at a minimum.

Almost Jerk Chicken without the coconut is our favorite weeknight dinner! This easy chicken can be on the table in 15 minutes! Need more easy chicken recipes to keep on hand for busy nights? I love this Almost Jerk Chicken without the coconut recipe and or this amazing sheet pan chicken! These chicken dinners are some of my go-to comfort food!

Jerk marinated chicken poached in a sweet & spicy coconut milk. There are as many different ways to cook it as there are ways to love it. It's sweet, its spicy, it has a sharp and refreshing bite to it while carrying deep bases of sweetness. You can cook Almost Jerk Chicken without the coconut using 15 ingredients and 9 steps.

Almost Jerk Chicken without the coconut Ingredients

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

Jerk seasoning is a favorite from our island brothers and sisters, the marinade was originally used for Pork but it has since spread to chicken, beef and goat. Serve with your choice of sides including Fried plantain, Coconut Rice & Beans or Salad. These easy recipes will take you to the islands. Sienna Livermore Commerce Editor Sienna Livermore is a commerce editor at Hearst covering best-selling products, home items, fashion, beauty, and things you just can't live without.

Almost Jerk Chicken without the coconut instructions

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..
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..
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!.
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..
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..
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..
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..
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..
Eat.

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Easy Almost Jerk Chicken without the coconut Recipe - This Jamaican jerk chicken recipe is powerfully spicy. Delicious when served over fried plantains. Make jerk chicken the way it's done in the Caribbean. Follow these simple steps, and you'll be serving up authentic Chicken is easy to find almost everywhere, making this an easy dish to prepare. For the most authentic jerk flavor without pimento wood, soak ¼ cup whole allspice berries in water for at.

I believe you can make great and tasty Almost Jerk Chicken without the coconut recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!