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

Before you jump to Almost Jerk Chicken without the coconut recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to almost jerk chicken without the coconut recipe. To make almost jerk chicken without the coconut you only need 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Almost Jerk Chicken without the coconut:
  1. Provide 450 g diced chicken (I prefer leg meat)
  2. You need 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar
  3. Take 2 generous teaspoons full of red pesto
  4. Get 1 dessert spoonful of Curry paste (I used Patak's Balti Paste)
  5. Prepare About 30g of double concentrated tomato puree
  6. Take 3 cloves garlic
  7. Provide 2 medium or 1 big onion
  8. Take 1 sweet pepper
  9. Use 4-5 mushrooms
  10. Take Stick celery
  11. Use 50 g sundried tomatoes (not essential but they add a depth of flavour)
  12. Use Can tomatoes
  13. Get Water
  14. Get Olive Oil
  15. Get to taste Hot chilli sauce
Steps to make 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

Here's a fun bit of jerk history: the word jerk refers to a way of cooking that's popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste or rub that includes allspice and Scotch bonnet peppers. Jerk is a smoking process like. Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas. Rice & peas is a traditional Caribbean dish of rice and beans cooked in coconut milk and water with garlic, thyme, allspice and spring onions..with Jerk Chicken? discussion from the Chowhound Home Cooking, Chicken food community.

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