Jerk Chicken

To be honest, I don’t think this is really close at all to traditional jerk chicken. At least, not from what I’ve seen previously. But, I do think it is a tasty sweet and slightly spicy chicken dish. You can certainly add extra spice to it, but as usual….we tone things down a bit in this house. More of a 1 star kind of restaurant here, haha.

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I also love dishes that have everything included. Sure, the rice is technically extra, but it is so easy in a saucepan or rice cooker. It cooks itself while you prepare the rest! I also love bell peppers. They can work anytime of year, so that makes this dish nice for summer (not too much time on a hot stove top) or winter (warm food to comfort your belly!). You can make fried rice to go with this, but it is not necessary. We served it with some because we had some leftover. Then, we had the leftover chicken with regular rice and it was still good. So, no need to make it fresh.

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Do you pre-season your chicken? Even if a recipe doesn’t call for it, I always add seasoning to it before anything else. Usually salt and pepper, but it depends on what follows. If the sauce is salty or has lots of pepper, I scale it back. You can also use all-purpose seasoning, or other favorites that complement your dish. I find it seems to flavor the chicken better if it starts with seasoning before sauce. Something about it sticking better.

Directions for Jerk Chicken

Adapted from Half Baked Harvest  

  • 1.5 pounds chicken thighs cut into strips
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 2 Tablespoons orange juice
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon molasses
  • 3 teaspoons curry powder
  • ¼ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon minced garlic
  • Pepper
  • Oil
  • 3 bell peppers (orange, yellow, or red), chopped
  • 1/4 cup chopped cilantro

Mix together all of the ingredients except the chicken, oil, and bell peppers.

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Stir ¾ of the sauce with the chicken and marinate for 30 minutes at room temperature.

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Heat some oil in a large skillet. When sizzling, add the chicken and brown on both sides before cooking through.

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Remove from the pan. Add the bell peppers and saute until softened.

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Add the chicken back in and cook for a couple minutes.

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Add the cilantro at this time.

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Pour the remaining sauce on top, if desired. Serve over rice.

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Directions for Jerk Chicken (without pictures)

Adapted from Half Baked Harvest  

  • 1.5 pounds chicken thighs cut into strips
  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 2 Tablespoons orange juice
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon molasses
  • 3 teaspoons curry powder
  • ¼ teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon minced garlic
  • Pepper
  • Oil
  • 3 bell peppers (orange, yellow, or red), chopped
  • 1/4 cup chopped cilantro

Mix together all of the ingredients except the chicken, oil, and bell peppers. Stir ¾ of the sauce with the chicken and marinate for 30 minutes at room temperature. Heat some oil in a large skillet. When sizzling, add the chicken and brown on both sides before cooking through. Remove from the pan. Add the bell peppers and saute until softened. Add the chicken back in and cook for a couple minutes. Add the cilantro at this time. Pour the remaining sauce on top, if desired. Serve over rice.

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