Jerkchickenchili Recipes

JERK CHICKEN CHILI

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute.
• Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.

AUTHENTIC JAMAICAN JERK CHICKEN

Steps:

• Gather the ingredients.
• Combine all ingredients (except chicken) in a food processor , and process until a smooth puree forms.
• Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
• Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling. Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill. Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

JAMAICAN JERK RUM CHILI

Steps:

• Gather the ingredients.
• Prepare the spice mixture and set it aside.
• In a medium-sized soup pot over medium-high heat, add 1/4 cup vegetable oil.Add meat and lightly brown for 6 to 8 minutes.
• Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.
• Reheat the same pot by turning it up to medium-high heat. Add 1/4 cup vegetable oil, minced onions, garlic, habanero or jalapeño, and ginger. Slowly sauté for 8 to 10 minutes or until mixture is completely tender and has no crunch.
• Add the prepared spice mixture to the onion and lightly toast for 3 to 4 minutes or until the mixture is golden brown.
• Remove the pot from the heat, add meat and rum then return to the stove top and cook until mixture is dry. (Beware, the rum could ignite like a flambé, make sure that you are standing away from the pot as you place it back on the flame.)
• Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.
• Reduce heat and simmer for 5 minutes, stirring occasionally.
• Stir in chopped cilantro, garnish with sour cream and corn chips, and serve.

JERK CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat.
• Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
• Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
• Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20-25 minutes.
• Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.

JAMAICAN JERK CHILI

Steps:

• Brown Italian sausage in large pot. Brown chicken and set aside. Sautee onions and peppers until soft. Add remaining ingredients. Simmer 2-3 hours. Stir in chopped cilantro before serving