Hi there everyone, this time we offers you almost jerk chicken without the coconut recipes of dishes which can be easy to understand. We are going to share with you the recipes that you’re searching for. I’ve made it many instances and it’s so delicious that you guys will adore it.
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 favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Almost Jerk Chicken without the coconut is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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)
- Make ready 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar
- Make ready 2 generous teaspoons full of red pesto
- Take 1 dessert spoonful of Curry paste (I used Patak's Balti Paste)
- Get About 30g of double concentrated tomato puree
- Get 3 cloves garlic
- Make ready 2 medium or 1 big onion
- Make ready 1 sweet pepper
- Take 4-5 mushrooms
- Get Stick celery
- Prepare 50 g sundried tomatoes (not essential but they add a depth of flavour)
- Prepare Can tomatoes
- Prepare Water
- Make ready Olive Oil
- Take to taste Hot chilli sauce
Served with coconut rice, this meal will whisk you away to the islands! This is one chicken recipe that you and your taste buds will never forget. Every single bite is packed full of amazing flavor. I feel like I've forever been on the hunt for an authentic Jamaican jerk chicken recipe.
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. Remove chicken from marinade, allowing some of the marinade to remain on the chicken; discard remaining marinade. Jerk-spiced chicken with fresh coconut salsa. You can make the chicken only or the salsa by itself (both are delicious on their own), but the coconut and cucumber make the most wonderful fresh. In a bowl, mix ½ tbsp soy sauce, tomato ketchup and jerk seasoning with lime juice.
Above is easy methods to cook almost jerk chicken without the coconut, very easy to make. Do the cooking phases accurately, relax and use your heart then your cooking can be scrumptious. There are various recipes that you could try from this website, please find what you need. When you like this recipe please share it with your friends. Blissful cooking.
