Jerk... Anything you can make with Jerk spices is just FUN to say. And of course, Jerk Chicken is a classic from the islands "mon".
So, slip on a little Bob Marley tune and let's combine the Jamaican classic with the workin' (wo)man's friend...the crock pot.
Taste For Adventure". If you follow the blue lettered link to that post, you will see a very detailed how to post on making your own traditional Jerk wet rub.
I also suspect that the traditional recipe of Taste for Adventure would be more spiced than what I was willing to serve to my hard working wife with the inconvenient day job. This soup is spiced, but not so spiced that my more delicate wife's pallet was scorched. By using a dry mix I was more able to control the heat. He was also using raw chicken and making the soup in about an hour.
And I also got to use a bottle of my Home Town Brew's Christmas offering, Kansas City's own Boulevard Nut Cracker Ale in the recipe. Jerk, Beer and Bob Marley!
I was having one of those days and decided I needed to make dinner in the morning or we were eating out of the freezer. So, break out the crock pot...
Jerk Chicken Stew
in a Crock Pot
in a Crock Pot
- 4 Cups Chicken Stock
- 1 Bottle Beer, I used Boulevard Nut Cracker, the heavier the better.
- 1/4 Cup Vinegar
- 4 TBS Butter
- 1 Medium Onion, Chopped, but Large pieces
- 4 Cloves Garlic, minced
- 4 TBS Flour
- 4 Ribs Celery, Sliced
- 4 Medium Carrots, Sliced
- 3 Medium Sweet Potatoes, Chopped, but large chunks
- 2 Leg/Thigh Quarters From a Rotisserie Chicken, meat removed and chopped into large chunks
- 4 TBS Jerk Spice mix
- Fire up the Crock Pot. I was doing an 8 hour cook session, so I set the machine on Low. If I was doing a 4 hour cook, I would set on High.
- Add the Chicken Stock, Beer and Vinegar.
- Meanwhile, Over medium high heat, in a heavy skillet, melt the butter.
- Add the Onion chunks and saute for 5 minutes, until the onion has softened and become translucent.
- After 5 minutes, add the garlic and saute another minute.
- Add the Flour to the butter/onion mixture to make a thickening roux. Stir continuously for 3 minutes.
- Transfer the onion/roux to the crock pot liquid, stir.
- Add the Carrots and Celery and stir.
- Add the sweet potatoes and stir.
- Cover and leave for 8 hours.
- 1 Hour before serving, remove the chicken meat from the bones, dice into chunks and roll the chicken through the jerk spices to coat.
- Add this to the crock pot, stir. Cover and allow to simmer for another hour.
- Serve HOT and Enjoy!
My favorite Chicken Salad
Prep time: 10 Minutes
- 4 Cups Diced Rotisserie Chicken
- 1/2 Cup Diced Sweet Onion
- 1/2 Cup Diced Grapes (same size as onion)
- 1/2 Cup Diced Granny Smith Apple (same size as onion)
- 1/2 Cup Diced Sweet Gherkin Pickles (same size as onion)
- 1/4 cup Mayonnaise
- 2 TSP Minced Cilantro
- Mix well and serve!
And of course the Rotissrie Chicken makes this easy to make. Making this one of my favorite additions to my "52 Uses For a Rotisserie Chicken"! So many layers of flavors, the exotic tastes do remind me of the Island life... But easily accessible with easy to find ingredients!
What could be easier and tastier?
52 Recipes for Soup, Chowder and Chili". (work in progress, but I have a bunch posted already)
And as always, if you like this recipe and think you might want to give it a try, pin this to your Pinterest Board and be sure to follow me on Pinterest if you want to see the rest of my 52 Ideas!