Jerk Stewed Chicken

Here’s another chicken dish you’ll find yourself making regularly. A combination of classic Jamaican Jerk and Brown Stewed Chicken. Yes, I’m using the word ‘jerk’ rather loosely, as we can all agree that Jamaican Jerk usually means a level of open fire and smoke. However, you’ll find subtle traits of the base flavors of a jerk dish.

You’ll Need…

4 1/2 lb chicken (dark meat with bones)
3/4 teaspoon salt
1/2 cup jerk marinade (spicy)
1/2 tablespoon grated ginger
1 medium onion (diced)
1 medium tomato (diced)
1 tablespoon olive oil (any oil you prefer)
1 1/2 tablespoon golden brown sugar
2 cups light beer
5 pimento berries (allspice)
4 sprigs thyme
2 scallions (chopped)
1 heaping teaspoon of Caribbean Green Seasoning

Notes! Please follow along with the video below, as much more about the recipe is discussed there. What to use instead of the beer, how to make it more spicy, and the part the onion and tomato play in getting a thick gravy.

Season the cleaned chicken (I removed the skin and fat) with the Jerk Marinade, salt, ginger, onion, and tomato. Mix well and allow to marinate in the fridge for at least 2-3 hours.

Remove from the fridge about 30 minutes before you’re ready to continue.

Heat the oil on a high flame in a heavy pot. Add the sugar and stir (follow along with the video). The sugar will melt, go frothy, and then a deep amber in color (NOT BLACK). Start adding the seasoned chicken to the pot and stir.

Yes, add the marinade as well. Should the sugar go black? STOP! Allow the pot to cool completely, wash it, and start over. Black sugar will give you an unpleasant burnt taste.

Turn the heat to medium, cover the pot, and cook for 7 minutes.

Remove the lid and turn up the heat to burn off the liquid that would have sprouted naturally – uncovered. It will only take about 3-4 minutes.

Add the beer to the bowl where you marinated the chicken to pick up any remaining marinade. Pour that into the pot with thyme, scallions, pimento berries, and Caribbean Green Seasoning.

Bring to a boil, reduce the heat between a simmer and rolling boil, and cook with the lid slightly ajar for 20 minutes.

You may remove the lid, taste and adjust the salt to your liking, and determine if the gravy is thick enough. Keep in mind that it will further thicken as it cools.

As you turn off the stove, you may add some chopped parsley (an option that is not mentioned in the ingredient list).

Source:www.caribbeanpot.com