how do u make jerk chicken and chicken jambalya??

Question

think thats how you spell it!

Answer 1

Jamaican Jerk Chicken

This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts


"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

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Chicken Jambalaya
(Serves 4-6)

1 lb chicken, cut in small pieces
(good way to use up bony parts)
2 T. cooking oil
1 medium onion, cut in small pieces
1 stick celery, chopped fine 1 cup raw rice
2 cups water
1/4 t. thyme
1 T. chopped parsley
A little chopped green onion

Season chicken with salt and cayenne. Put oil and chicken
in a large heavy-bottomed pan, cover and cook over medium
heat for 20 minutes. Reduce heat and cook 10 min. more
Uncover and brown well, add onion and celery, cook about 10 minutes.

Spoon out meat and most of veggies and set aside
To the drippings, add rice and stir to coat well
Add water and 1/2 t. salt, cover and cook over low heat
for 20 minutes. Uncover and add meat mixture and thyme
Cook 15 minutes, stirring occasionally, add parsley and
green onion just before serving.

When the rice is put into the meat mixture raw, it is called jambalaya
When the rice is put in cooked, it is called dressing, Therefore
the above jambalaya can be made into dressing by using cooked rice.

Answer 2

I can't help with jerk chicken, but jambalaya is easy .

Boil rice with a little more than twice as much water. Throw in pieces of chicken, garbanzo beans or chickpeas or hominy, something like green beans or asparagus, chicken boullion as well seasoned as you can find, paprika and chilli powder and whatever seasonings you find appropriate. Let it go at low heat and stir it occasionally. It should take about 30 minutes.
It's better to add other meats too, like shrimp, sausage, or lamb.
No beef or fish.

Answer 3

Alright everyone just about gave you the recipe for Jerk Chicken and Chicken Jambalya, but, have you ever tried Jerk Chicken Sandwich's! Holy smokes is this good, I had it at the Ivy in California and it was delicous! Try this recipe I got it straight from their site and that place is a 5-star restaurant! Enjoy!

INGREDIENTS:
6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup low-fat mayonnaise
1 tablespoon fresh lime juice
1 pinch freshly ground black pepper to taste
12 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
6 slices low-fat Pepper Jack cheese
6 leaves lettuce, rinsed and dried
2 large tomatoes, thinly sliced

DIRECTIONS:
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat grill for high heat. Remove chicken breasts from marinade, and discard leftover marinade. Lightly oil grill grate. Cook chicken on the preheated grill 6 to 8 minutes per side, until juices run clear. Cut chicken into thin strips.
In a small bowl, mix together mayonnaise, lime juice, and black pepper; spread onto one side of each slice bread. Arrange chicken strips on 6 slices bread, and top with lettuce, tomato, cheese, and remaining bread to make 6 sandwiches.

Enjoy! I know you want to cook this recipe!

Answer 4

Jamaican Jerk Chicken

This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
INGREDIENTS:

* 1 pound skinless chicken breasts
* 1 jalapeno pepper, seeded and diced
* 3 tablespoons water
* 2 tablespoons lime juice
* 2 tablespoons lemon juice
* 1 tablespoon Dijon style mustard
* 4 cloves garlic, mined
* 2 cubes chicken bouillon
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme

PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.
Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

Chicken Jambalaya


INGREDIENTS:

* 2 tablespoons butter
* 1/3 cup chopped celery
* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1 (14.5 ounce) can diced tomatoes
* 1 1/2 cups chicken broth
* 2/3 cup white rice
* 1 teaspoon dried thyme
* 1/2 teaspoon garlic salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon hot pepper sauce
* 1 bay leaf
* 2 cups cooked, cubed chicken meat

DIRECTIONS:

1. Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
2. Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Answer 5

jerk chicken seasoning is sold everywhere now.start off by crushing garlic n chopping onions then gently fry for 3-4mins. add chicken and jerk chicken powder add tin of tomatoes and simmer for 11/2 hours add fav. veg also n chillis if u like

Answer 6

Well, to make the best jerk chicken, you have to start with my jerk seasoning. Email and I can tell you how to get it. I make and distribute all across the USA.

Answer 7

jerk chicken - shake the chicken.
chicken jambalya = play some music and it was jambalya the night away!!

Answer 8

I have recipes for both but the easiest thing for you to do is go to:
epicurious.com
foodtv.com
those are two good recipe websites that I use all the time.

Answer 9

Lol, not sure if i'd want to eat the chicken!!!

Answer 10

first you need the jerk seasoning, you'd ahve to go down to a West Indian market to get your hands on that, or make your own, then from there, it's just marinate and bake or grill. I dunno about Jumbalaya.