Recipe of Perfect Almost Jerk Chicken without the coconut

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Prepare Ultimate Almost Jerk Chicken without the coconut. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Almost Jerk Chicken without the coconut, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Almost Jerk Chicken without the coconut delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Almost Jerk Chicken without the coconut is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can cook Almost Jerk Chicken without the coconut using 15 ingredients and 9 steps. Here is how you cook that.

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. I had a search on line for Jerk Chicken recipes and discovered that they all contain coconut milk. Well when I say all, I mean the 3 that I looked at. Well I don’t have any coconut milk, I don’t like the thought of it and my wife loathes coconuts. I thought I would invent something and call in “Almost Jerk Chicken.” These quantities are for two but there will probably be enough left over to have with one of my salad lunches tomorrow.

Ingredients and spices that need to be Prepare to make Almost Jerk Chicken without the coconut:

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

Steps to make to make Almost Jerk Chicken without the coconut

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

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So that is going to wrap it up for this special food Recipe of Perfect Almost Jerk Chicken without the coconut. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!