Jamaica Me Crazy Chicken Tropicale Recipes

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.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

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 peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice. Yield: 4 servings. Nutrition Facts: 1 serving (calculated without rice) equals 498 calories, 5 g fat (1 g saturated fat), 101 mg cholesterol, 619 mg sodium, 76 g carbohydrate, 7 g fiber, 40 g protein. Prep: 25 min Cook: 5 hours

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.

JAMAICAN ME CRAZY CHILI

Steps:

• Place ground round in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• Coat a large Dutch oven with cooking spray, and place over medium-high heat. When pan is hot, cook the onion and garlic in olive oil until the onion is tender. Add the yellow pepper, and cook until tender. Season with cumin, paprika, chile powder, sugar, salt, and cloves. Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. Pour in water to cover. Bring to a boil, then stir in the meat and tomato paste. Bring to a boil, and simmer for 30 minutes.
• Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

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 WITH PINEAPPLE AND BLACK BEANS

Steps:

• Spray large skillet with vegetable cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Preheat oven to 350°F.
• Spray the same pan with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, curry powder and dried ginger; heat to boiling. Pour mixture over chicken. Bake, uncovered, until chicken is tender and juices run clear when pierced, about 30 minutes.
• Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.