Jamaican Chicken Recipes

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JAMAICAN CURRY CHICKEN



Jamaican Curry Chicken image

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JAMAICAN BROWN STEW CHICKEN



Jamaican Brown Stew Chicken image

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

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

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



Runaway Bay Jamaican Chicken image

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

1 large red onion
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
¼ cup olive oil
¼ cup brown sugar
3 tablespoons red wine vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup chopped cilantro
½ teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves

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

JAMAICAN STYLE CURRY CHICKEN



Jamaican Style Curry Chicken image

This is a recipe that I have put together over some various websites, verbal consultations and just experimenting on my own and with my family. Rich and hearty with a great flavor when you can't get the real thing in the islands. Try a variety of hot peppers to change the flavor - even sweet bell peppers give a different taste. Use fresh thyme to really bring out the fresh taste.

Provided by Ed G II

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup vegetable oil
1 onion, chopped
1 tomato, chopped
1 garlic clove, chopped
2 tablespoons Jamaican-style curry powder
2 slices habanero pepper
¼ teaspoon ground thyme
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 cup water
½ teaspoon salt, or to taste

Steps:

  • Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
  • Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 6.2 g, Cholesterol 30.4 mg, Fat 15.4 g, Fiber 2 g, Protein 12.5 g, SaturatedFat 2.6 g, Sodium 322.2 mg, Sugar 2.3 g

JAMAICAN JERK CHICKEN



Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

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.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

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