Jerk Chicken - Slow Cooker Version

There are 2 kitchenwares that I cannot live without. First and foremost, a slow-cooker. The later is a pressure cooker. These cookwares are so handy and they save me time in the kitchen. If you have a slow cooker and think it's hidden somewhere collecting dust in your basement or attic...well, it's time for you to take it out! 

Ever imagine what would happen if you throw in chicken marinated in jerk seasoning in a slow cooker? Well, I actually did couple of days ago! I let the chicken with its marinade simmer in a slow cooker for 4 hours and the results: moist, juicy and fall-off-the-bone meat that simply melts in your mouth. Furthermore, the sauce is full of robust flavours: a perfect balance of thyme and Jamaican all spice.  I serve the chicken with  our Jamaican Style Rice N' Peas. For left over chicken, I simply shred the meat and make into a jerk chicken sandwich with cabbage coleslaw for lunch. Perfect for a cold weather lunch that certainly warms up your tummy! 

Check out the link for our Jerk Chicken recipe.

Jamaican Style Rice N' Peas

A lot of nutrition research and articles find that North Americans, in general, do not consume enough beans or legumes in their diet. Beans or legumes are known to be a good source of protein and dietary fibre. Unfortunately, they can also be perceived as boring, bland and flavourless. 

Besides adding beans in my soup and salad, I sometimes like to serve them with rice as a side dish. Jamaican Style Rice N' Peas is one of the examples. The rice is fluffy, light and flavoured with thyme and coconut milk. This is an excellent side to our Jamaican Inspired Jerk Chicken.

Skill Level: Easy

Serves: 4 - 5

INGREDIENTS:

• 2 cups parboiled rice
• 1 can (540 mL) red kidney beans
• 1 cup coconut milk
• 3 cups water
• 1 Scotch Bonnet pepper
• 1 tsp thyme
• 2 tbsp cooking oil
• 1 tsp salt
• 1 clove of garlic
• 1 bay leaf

 METHOD: 

1. In a non-stick pot, heat up 2 tbsp cooking oil and dry garlic until light brown 
2. Add in parboiled rice, stir for 2 minutes under medium heat for a nice toasted colour 
3. Drain red kidney beans and rinse with water. Add into the pot and stir for a minute
4. Add in the remaining of ingredients, stir. Cover and let it boil
5. Lower the heat and cook for another 20 minutes, covered
6. Turn off the heat and let the rice sit for 5 minutes
7. Fluff the rice with a  fork and serve hot

Jamaican Inspired Jerk Chicken

I love the robust flavours in this traditional Jamaican dish. It has a good balance of spices and heat, not too overpowering yet flavourful. Absolutely a perfect dish for casual entertaining with family and friends. You can either grill or bake in the oven. To make the most of summer weather, I usually grill them on BBQ and serve with coleslaw, grilled corn or Jamaican rice and peas.

 

Jerk chicken should not be limited for summer entertaining only; I also like making this dish in the winter. Instead of grilling them on BBQ, I bake them in the oven. Trust me, the lingering aroma of spices in your kitchen will certainly open up your appetite and warm you in frigid cold winters.

This dish is easy to make and you can get all ingredients in regular grocery stores. Jamaican all spice is usually available either in "ethnic" or "spice" aisle.

Skill Level: Easy

Serves: 4 - 6

INGREDIENTS:

• 1 medium size whole chicken, cut into 8 pieces

Marinade: 

• 1 onion, cut into wedges
• 4 garlic cloves
• 1 bunch green onion, cut into 2 inches long
• 1 inch ginger
• 2 scotch bonnet peppers, seeds removed. If you want it mild, replace with 1 tsp cayenne pepper
• 3 tbsp cooking oil
• 2 tbsp soy sauce 
• 1 tbsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 tbsp Jamaican all spice powder 
• 1 tbsp dried thyme 
• 1 tbsp whole black pepper 
• 1/4 cup brown sugar
• juice from 1 lime
• 1/4 cup water

 METHOD: 

1. Mix all marinade ingredients in a blender until smooth
2. Pour into the chicken, marinate for at least 4 hours, preferably overnight
3. Preheat BBQ grill to 325 degree Fahrenheit 
4. Lightly oil the grill grate. Arrange chicken pieces on the grill
5. Grill and turn the pieces every 5 minutes
6. Grill until juice runs clear
7. Serve hot and enjoy!