JAMAICAN JERK RUM CHILI
Steps:
- Gather the ingredients.
- Prepare the spice mixture and set it aside.
- In a medium-sized soup pot over medium-high heat, add 1/4 cup vegetable oil.Add meat and lightly brown for 6 to 8 minutes.
- Add 1 tablespoon of flour and cook for 1 minute and remove meat mixture from the pot.
- Reheat the same pot by turning it up to medium-high heat. Add 1/4 cup vegetable oil, minced onions, garlic, habanero or jalapeño, and ginger. Slowly sauté for 8 to 10 minutes or until mixture is completely tender and has no crunch.
- Add the prepared spice mixture to the onion and lightly toast for 3 to 4 minutes or until the mixture is golden brown.
- Remove the pot from the heat, add meat and rum then return to the stove top and cook until mixture is dry. (Beware, the rum could ignite like a flambé, make sure that you are standing away from the pot as you place it back on the flame.)
- Add beer, chicken broth, tomatoes, and salsa verde and bring to a boil.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Stir in chopped cilantro, garnish with sour cream and corn chips, and serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 13 g, Cholesterol 56 mg, Fiber 2 g, Protein 20 g, SaturatedFat 3 g, Sodium 1253 mg, Sugar 4 g, Fat 20 g, ServingSize 8 Cups (8 Servings), UnsaturatedFat 0 g
JAMAICAN JERK CHICKEN
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
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
JERK CHICKEN CHILI
Make and share this Jerk Chicken Chili recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large pot over medium-high heat.
- Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
- Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
- Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20-25 minutes.
- Stir in garlic, cilantro, chocolate. Remove from heat and let stand for 5 to 10 minutes before serving.
JAMAICAN JERK CHILI
Steps:
- Brown Italian sausage in large pot. Brown chicken and set aside. Sautee onions and peppers until soft. Add remaining ingredients. Simmer 2-3 hours. Stir in chopped cilantro before serving
JAMAICAN JERK CHILI RECIPE - (5/5)
Provided by nancytripp
Number Of Ingredients 14
Steps:
- Chop onion and peppers. Remove sausage skin and brown. Add beef, jerk seasoning, chili powder, and cayenne. Add 3/4 onion and all peppers. Add garlic , crushed. Cook 5 minutes Add tomatoes, ketchup, cover and simmer 20 minutes. Add beans and simmer 10 minutes. Serves 8.
JERK FRIED RICE CHILE RELLENO
Provided by Food Network
Time 1h10m
Yield 3 servings
Number Of Ingredients 11
Steps:
- For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute.
- Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds.
- Add rice, then mix well. Add oyster sauce and mix well. Set aside.
- For the chile relleno: Roast chiles. Place in a paper bag to cool. Peel skin, then make a vertical cut to clean seeds. Rinse with cool water. Pat dry.
- Mix 1 cup jerk fried rice and cheese in a bowl.
- Stuff rice/cheese mixture into chiles; compress.
- Dredge chiles in flour, shaking off excess.
- Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs.
- Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side.
JAMAICAN ME CRAZY CHILI
A Caribbean twist to a great winter-time dish! Sure to get the sinuses flowing!! This can be prepared without meat - just omit the steps with ground beef. Serve this dish by itself or over a bowl of basmati rice.
Provided by MAHooper
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 23 g, Cholesterol 39.5 mg, Fat 8.1 g, Fiber 5.7 g, Protein 16.3 g, SaturatedFat 2.8 g, Sodium 551.4 mg, Sugar 7 g
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