Here is an all time favorite and tasty spin on cooking with Jerk seasoning. If you like coconut curries you are in for a real treat. You can add heat to taste with some Red Savina or habanero chile. This dish is also good with thin sliced pork or shrimp.
Note: For shrimp, 1–2 minutes each side. For extra flavor sauté meats with pure virgin coconut oil.
321Depending on size of your skillet, you may have to brown the chicken pieces in batches.
Serves 4 Heat Level: Hot
I lb. chicken thigh meat, skinned and boned2 Tbsp. coconut oil or olive oil for cookingMarinade:2 limes, juiced2 Tbsp. Peppahead’s Jerk Blend2 garlic cloves, pressed
1 tsp. sea saltSauce:2 cup shallots or onion minced2 cup red bell pepper, chopped1-2 habanero or Red Savina chiles, stemmed, seeded, minced (adjust to taste)4 cup cilantro stems, minced1 tsp. ginger, fresh grated1 16-oz. can coconut milk2 Tbsp. Jerk Rub4 cup cilantro leaves, chopped for garnish
1. Preheat a large heavy skillet and oil to medium high. Place chicken pieces in skillet with space between so they will cook without stewing in juices. Brown chicken on both sides and remove to a bowl and set aside.2. Put shallots into skillet and sauté until translucent. Add bell pepper, habanero, cilantro stems and sauté for about 1 minute.3. Stir in coconut milk, ginger, Jerk Rub and bring to a low boil. Add chicken pieces and their juices; cover with mixture. Reduce heat to low and simmer for at least 20 minutes, turning chicken once.Serve over a bed of basmati rice and side with a salad.
© 2008 Larry Noggle www.peppahead.com