Here I would like to introduce another chicken dish that I make regularly. A classic Jamaican jerk and brown stew chicken combination. Yes, I use the word “jerk” quite loosely, as we can all agree that Jamaican jerk usually means an open flame and level of smoke. However, it turns out that there are subtle characteristics to the basic taste of jerk dishes.
What you need…
4 1/2 pounds chicken (Dark meat with bones)
3/4 teaspoon salt
1/2 cup jerk marinade (hard)
1/2 tablespoon grated ginger
1 medium onion (cut into cubes)
1 medium tomato (cut into cubes)
1 tablespoon olive oil (Oil of your choice)
1 1/2 tablespoons golden brown sugar
2 cups light beer
5 pimento berries (allspice)
4 bottles of thyme
2 green onions (chopped)
1 heaped teaspoon Caribbean green seasoning
Caution! For more information on the recipe, follow the video below. What to use in place of beer, how to make beer spicier, and the role onions and tomatoes play in making thick gravy.
season the washed chicken (I removed the skin and fat) Serve with jerk marinade, salt, ginger, onions and tomatoes. Mix well and marinate in the refrigerator for at least 2-3 hours.
Remove from the refrigerator about 30 minutes before you are ready to continue.
Heat the oil in a heavy pot over high heat. add sugar and stir (Please follow along with the video). The sugar will melt and foam, turning a deep amber color. (not black). Add the seasoned chicken to the pot and begin stirring.
Yes, I also add the marinade. Should sugar be black? Stop! Allow the pot to cool completely, then wash it and start over. Using brown sugar will give it an unpleasant burnt taste.
Reduce heat to medium, cover pot and simmer for 7 minutes.
Remove the lid and increase the heat to burn off any liquid that would have naturally sprouted without the lid on. It only takes 3-4 minutes.
Add the beer to the bowl where you marinated the chicken and remove any remaining marinade. Pour it into the pot along with the thyme, green onions, pimento berries, and Caribbean green seasoning.
Once it boils, reduce the heat until it comes to a simmering boil, then simmer for 20 minutes with the lid slightly ajar.
Remove the lid, taste and adjust the salt to taste to determine if the gravy is thick enough. Please note that it will thicken further as it cools.
Once the stove is off, you can add chopped parsley. (Options not listed in the ingredient list).
