Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, almost jerk chicken without the coconut. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Jamaican Jerk Chicken is on the menu in this video, learn to cook Jerk chicken at home without using a jerk pan or barbeque grill or pit. Lucky to be born in a multiracial country, we as a Malaysian can eat different types of food made by Malay, Chinese or Indian This time ill try my best to. Nothing beats curry on your dinner table. If you are not a fan of coconut milk, try this chicken curry recipe that is coconut-free.
Almost Jerk Chicken without the coconut is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Almost Jerk Chicken without the coconut is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook almost jerk chicken without the coconut using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Almost Jerk Chicken without the coconut:
- Get diced chicken (I prefer leg meat)
- Take (half a small jar) of Sainsbury’s spicy jerk paste or similar
- Take generous teaspoons full of red pesto
- Prepare dessert spoonful of Curry paste (I used Patak's Balti Paste)
- Take About 30g of double concentrated tomato puree
- Prepare garlic
- Prepare medium or 1 big onion
- Take sweet pepper
- Prepare mushrooms
- Get celery
- Get sundried tomatoes (not essential but they add a depth of flavour)
- Prepare tomatoes
- Take Water
- Prepare Olive Oil
- Take Hot chilli sauce
As you slow cook the chicken you will notice the thin gravy gradually thicken and reduce(keep in mind that the gravy without coconut milk is still lighter and doesn't thicken to a. 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..with Jerk Chicken? discussion from the Chowhound Home Cooking, Chicken food community. A friend is making a birthday dinner for his son who has requested Jerk Chicken as the entree. (I remember coconut milk being made for this dish by grating coconut and then pouring hot? water.
Steps 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
All varieties of meats and even vegetables are traditionally marinated in a paste or rub that includes allspice and Scotch bonnet peppers..with Jerk Chicken? discussion from the Chowhound Home Cooking, Chicken food community. A friend is making a birthday dinner for his son who has requested Jerk Chicken as the entree. (I remember coconut milk being made for this dish by grating coconut and then pouring hot? water. Jerk chicken is the most well-known Jamaican dish to have been exported from the island. You know what I'm talking about: moist pieces of poultry that are full of soaked-up marinade flavor, with burnished skin and crispy, blackened bits of meat courtesy of the grill the bird is cooked on. I mostly make chicken curries with coconut in it, somedays i need a curry which has no coconut and calls for simple onions and tomato masala.
So that is going to wrap it up with this special food almost jerk chicken without the coconut recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
