For those of you, who know me know that I have a love for all things spicy. I can honestly say the hotter the better.
Jerk chicken is right up there for foods that tend to bring the heat as well as tasting so damnnn good. Seen as I’ve not ventured to make jerk chicken in my whole 33 years, I thought it was time to give it a go but try to make a dish that was simple and easy to make. This recipe is certainly easy and requires the use of a slow cooker which means you`ll have plenty of time to catch up on your soaps, play with your kids, read a book, take a bath or just chill with a glass of vino until it’s done… winner winner chicken dinner!!
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers and tomatoes) or meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle- Wiki
Jamaican Jerk Chicken Stew
- 2 – 2½ lbs boneless & skinless chicken breasts
- 8 sprigs spring onion
- 1 large white onion, chopped
- 3 bell peppers, chopped
- 1 chilli, finely chopped
- 425g kidney beans
- 425g black beans
- 794g crushed tomatoes
- 6 cloves garlic, finely chopped
- 340g Jamaican jerk marinade
- 85g light soy sauce
- 1 tbsp agave syrup
- 2 tsp pink Himalayan salt
- 2 tsp dried thyme
- 2 tsp ground cumin
- 2 tsp ground all purpose spice
- 1 tsp black pepper
- ½ tsp cinnamon
- Juice of 3 limes
- ¼ cup chopped parsley
- 3 ripe avocado, sliced at the end to garnish the stew once cooked
- Plantain Chips
- 3 large ripe plantains
- Extra virgin olive oil
- Pinch of pink Himalayan salt
- Put the chicken, chopped onions, chopped peppers, beans, crushed tomato, finely chopped garlic, Jamaican jerk marinade, soy sauce, all purpose seasoning, salt, agave syrup, thyme, ground cumin, chopped parsley, black pepper and cinnamon into a slow cooker. Stir gently to ensure that everything is thoroughly combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours. When the jerk chicken stew has about 40 minutes cooking time left, prepare to make the plantain chips.
- Cut off the ends of the plantains, peel the outer skin off. Slice the plantain up into small round chunks.
- In a large frying pan put the olive oil on a medium heat, carefully add the plantain slices to the oil once its hot. Cook until golden brown, turning occasionally, about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel lined plate to drain and cool. Then, sprinkle with pink Himalayan salt. Set aside until ready to serve.
- When the stew has cooked, stir the stew up them with a knife and fork start to shred up the chicken. Add the lime juice and some freshly chopped parsley and stir it all again until it’s all combined.
- Serve in bowls topped with sliced avocado and then plantain on a side dish.