Jamaican Me Crazy Rice Sallye Food

JAMAICA ME CRAZY CHILI

Steps:

• Brown ground beef over medium high heat in a large, deep frying pan.
• Drain off fat and set aside.
• Coat a large dutch oven with cooking spray and place over medium high heat.
• When pan is hot add the olive oil and cook the onion and garlic until the onion is tender, then add the peppers and cook until tender.
• Season with the cumin, paprika, chili powder, sugar, salt and cloves.
• Stir in the canned diced tomatoes, and the drained cans of beans.
• Add water to cover all.
• Bring to a boil and then stir in the meat and tomato paste.
• Bring to a boil and then simmer 30 minutes.
• Remove from the heat and stir in the vinegar.
• May serve with chopped fresh cilantro as decorative topping.

JAMAICA-ME-CRAZY CHICKEN TROPICALE

Steps:

• Place sweet potatoes in crock pot.
• Add water chestnuts, raisins and pineapple tidbits; mix well.
• Sprinkle chicken with jerk seasoning.
• Place chicken over potato mixture in crock pot.
• Combine reserved pineapple juice, onion flakes, ginger, Worcestershire sauce, lime peel and cumin seeds in small bowl.
• Pour mixture over chicken.
• Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours, or until chicken and potatoes are fork-tender.
• Serve with rice if desired.

JAMAICA-ME-CRAZY CHICKEN TROPICALE

Steps:

• Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.