JAMAICAN CHICKEN RUN DOWN
Make and share this Jamaican Chicken Run Down recipe from Food.com.
Provided by coconutcream
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- place all ingredients in large heavy skillet.
- simmer over low heat stirring occasional for 45 minutes or until chicken is tender.
- serve over rice.
Nutrition Facts : Calories 232.7, Fat 10.2, SaturatedFat 8.2, Cholesterol 68.4, Sodium 102, Carbohydrate 6.1, Fiber 1.4, Sugar 3.8, Protein 28.8
CHICKEN RUNDOWN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield about 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the chicken, garlic, thyme, onion, ginger, and chile. Let marinate for 1 hour.
- Heat the oil in a skillet over medium heat. Add the chicken to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the reserved marinade and cook for 1 minute more. Add the coconut milk, cream, and cilantro and lower the heat. Simmer for 6 to 8 minutes.
JAMAICAN JERK CHICKEN FOR TWO
Make and share this Jamaican Jerk Chicken for Two recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 7h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
- Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
- Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
- Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
- Prepare grill by setting coals off to one side.
- Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
- When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
- As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.
JAMAICAN BROWN STEW CHICKEN
I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.
Provided by Chef John
Time 14h
Yield 8
Number Of Ingredients 21
Steps:
- Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
- Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
- Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
- Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
- Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
- Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.
Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g
RUNAWAY BAY JAMAICAN CHICKEN
I got this recipe from my sister, who searches for delicious and unusual dishes. This one lit up the family, and everyone loved it. As it got passed around to family and friends, slight changes occurred. For instance, you can omit the cilantro if you don't care for it or use less nutmeg and more cloves; the possibilities are endless. Just be sure you use caution when working with habaneros. Rubber gloves would be ideal.
Provided by JANIS-RAINEYDAYGIRL
Categories World Cuisine Recipes Latin American Caribbean
Time P1DT1h
Yield 6
Number Of Ingredients 15
Steps:
- In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 17 g, Cholesterol 67.2 mg, Fat 12 g, Fiber 1.2 g, Protein 25.3 g, SaturatedFat 2.1 g, Sodium 308.7 mg, Sugar 13.5 g
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