Slow Cooker Jamaican Jerk Chicken Food

SLOW COOKER JAMAICAN JERK CHICKEN

Steps:

• Add the everything to the slow cooker expect the chicken, stir until everything in the sauce is combined. Add the chicken, I liked to swish the chicken in the sauce so each piece is completely covered.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• Serve the chicken and sauce over rice. Enjoy!

SLOW COOKER JAMAICAN JERK CHICKEN

Steps:

• Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high.
• Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
• Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender.
• Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.

SLOW-COOKER JAMAICAN JERK BBQ CHICKEN

Steps:

• Rub drumsticks with seasoning.
• Place in 3 1/2-quart or larger slow-cooker.
• Pour barbecue sauce and rum over chicken.
• Turn chicken to coat.
• Cover and cook on low 6-8 hours until chicken is tender.
• Sprinkle with scallions.

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

SLOW-COOKER JAMAICAN JERK BBQ CHICKEN

Steps:

• 1. Rub drumsticks with the seasoning
• 2. Place in 3 1/2-quart or larger slow-cooker.
• 3. Pour barbecue sauce over chicken. Turn the chicken to coat.
• 4. Cover and cook on low 6-8 hours until chicken is tender.
• 5. Sprinkle with green onions and serve. You can serve over cooked rice.
• 6. Note: I used frozen chicken legs and put them in without thawing. They cooked perfectly in about 6 1/2 hours.