Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, almost jerk chicken without the coconut. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Almost Jerk Chicken without the coconut. I decided that we had enough stuff in the freezer to cook a meal today without buying more stuff. I like the sound of Jerk Chicken and I had some diced chicken in the freezer.
Almost Jerk Chicken without the coconut is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Almost Jerk Chicken without the coconut is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook almost jerk chicken without the coconut using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Almost Jerk Chicken without the coconut:
- Get 450 g diced chicken (I prefer leg meat)
- Get 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar
- Make ready 2 generous teaspoons full of red pesto
- Get 1 dessert spoonful of Curry paste (I used Patak's Balti Paste)
- Take About 30g of double concentrated tomato puree
- Get 3 cloves garlic
- Get 2 medium or 1 big onion
- Take 1 sweet pepper
- Get 4-5 mushrooms
- Make ready Stick celery
- Get 50 g sundried tomatoes (not essential but they add a depth of flavour)
- Prepare Can tomatoes
- Get Water
- Get Olive Oil
- Prepare to taste Hot chilli sauce
Add chicken to a cast iron skillet and pour the marinade on top. Let rest for a couple minutes before slicing. While the chicken cooks, place coconut oil in a small sauté pan over. Flip the chicken and reduce the heat to medium.
Instructions to make Almost Jerk Chicken without the coconut:
- 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
Stir in the squash and mushrooms. In a bowl, mix ½ tbsp soy sauce, tomato ketchup and jerk seasoning with lime juice. Meanwhile, put the cold water and coconut milk in a saucepan and bring to a simmer. When serving, garnish with a sprinkle of fresh cilantro or green onion. The Jamaican Red Beans & Rice recipe I made to go alongside was the STAR of the meal though.
So that’s going to wrap it up with this exceptional food almost jerk chicken without the coconut recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
