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Best Idea to Homemade Perfect Almost Jerk Chicken without the coconut

Hoping to eat Almost Jerk Chicken without the coconut a 5-star restaurant's, but for some reasons are not able to go to restaurants. This page is going to guide you with clear instructions on producing a Almost Jerk Chicken without the coconut like a famous chef made.

Almost Jerk Chicken without the coconut

We hope you got benefit from reading it, now let's go back to almost jerk chicken without the coconut recipe. To make almost jerk chicken without the coconut you need 15 ingredients and 9 steps. Here is how you achieve that.

To prepare an unforgettable Almost Jerk Chicken without the coconut, below are the materials required:

  1. Use 450 g of diced chicken (I prefer leg meat).
  2. Use 45 g of (half a small jar) of Sainsbury’s spicy jerk paste or similar.
  3. You need 2 of generous teaspoons full of red pesto.
  4. Prepare 1 of dessert spoonful of Curry paste (I used Patak's Balti Paste).
  5. You need of About 30g of double concentrated tomato puree.
  6. Use 3 cloves of garlic.
  7. Get 2 of medium or 1 big onion.
  8. Get 1 of sweet pepper.
  9. Take 4-5 of mushrooms.
  10. Prepare Stick of celery.
  11. Take 50 g of sundried tomatoes (not essential but they add a depth of flavour).
  12. Get Can of tomatoes.
  13. Take of Water.
  14. Provide of Olive Oil.
  15. Take to taste of Hot chilli sauce.

After preparing the materials, now you are ready to make your 5-star Almost Jerk Chicken without the coconut by following the guidances below:

  1. 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..
  2. 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..
  3. 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!.
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..
  9. Eat.

This is a delicious Antiguan inspired variant of the traditional Jamaican Jerk style of cooking. Using fresh ingredients local to Sugar Ridge, the coconut milk and other ingredients combine to give a flavour that perfectly captures the essence of this part of the Caribbean. And to complete the dish, serve with roasted plantain, lentil peas, rice and a mango pineapple. In a bowl, mix ½ tbsp soy sauce, tomato ketchup and jerk seasoning with lime juice. Before cooking the chicken, make the guacamole and set in the fridge to cool.

Recipe : Almost Jerk Chicken without the coconut

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step by step to make Almost Jerk Chicken without the coconut

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