How to cook jamaica style - Stew chicken and rice n peas, curry chicken.?

Question

4 ur info everything that is jamaican style is not Jerk.....JERK!!!!!

Answer 1

As a Jamaican, I would love to give you the recipes, however, our cooking takes a while, and the recipes are sometimes complicated, spicy, and done to taste.

I can recommend two good books:-

1. Lucinda Scala Quinn’s Lucinda’s Authentic Jamaican Kitchen

2. The Real Taste of Jamaica by Enid Donaldson.

You can also check Martha Stewart Living's website. There are a lot of Jamaican recipes there.

Something to point out - prior to cooking most meat types (from chicken to beef), it must seasoned (i.e. onion, escallion, pepper, salt, garlic, thyme) and marinated overnight in the refrigerator.

By the way, contrary to a previous answer, it is not everything we cook is called Jerk. Jerk is a way of cooking over flames, using minced spices to season the meat.

Answer 2

Jamaican Style Stew Chicken

Answer 3

It's called "Jerk" style. Look up a recipe on the internet, I'm sure you'll find it. Chicken and fish that way are really good.

Answer 4

Wow, that sounds good!!! But you've gotta be able to find the recipe on the internet.

Answer 5

Try these:

Jamaican Red Beans on rice


1 1/2 cups dried kidney beans (light or dark)
2 teaspoons salt
1 garlic clove, crushed
1/2 cup unsweetened coconut milk
2 scallions, chopped
2 tablespoons vegetable oil
2 sprigs fresh thyme
1 1/2 teaspoons ground allspice
1 whole jalapeno pepper
1 bell pepper, chopped
2 medium yams, peeled and diced
4 cups cooked long-grain rice
salt and black pepper


In a large pot, heat about 8-10 cups of water to boiling (enough water to cover beans by about 1 inch). Add dry beans and boil 2 to 3 minutes. Remove pot from heat, cover and let stand about 4 hours or overnight. Drain the beans thoroughly and rise.
Add enough fresh water to just cover beans, add garlic and salt, stir. Simmer about 30 minutes until they begin to get tender (not cooked through). Save 3 cups liquid, discard remaining liquid and garlic clove.
In the pot sautee yams, allspice, scallions and peppers in oil until the scallions begin to soften. (2-3 minutes)
Return the beans and add the reserved liquid to the pot with the coconut milk and simmer about another 10-20 minutes stirring occasionally until the beans are soft and yams are cooked thoroughly. Serve over cooked rice in individual bowls.
Shortcut method: drain and risne two (2) 12oz. cans of light or dark kidney beans. Skip to sautéing the vegetables and spices (add garlic to the sautee’ pot) When they are soft add the drained/rinsed beans and about 1-1/2 cups of water and continue with recipe from there.

Spicy Plantain and Chicken

Marinade

6 tablespoons (89 mL) ginger wine
1 tablespoon (15 mL) light soy sauce
2 tablespoons smooth peanut butter
1 tablespoon mild red paprika
Pinch of celery salt

4 boneless chicken breast fillets,
cleaned, fat cut off, and cubed
3 semi-ripe, firm plantains
1 lime, halved
Salt and pepper for seasoning
8 small fresh red chiles (chillies)


Place all the marinade ingredients in a small saucepan and gently warm over a low heat, stirring, until the peanut butter has melted and blended in with the other ingredients. Pour the marinade into a bowl and add the cubed chicken. Stir well so each piece of chicken is well coated with marinade. Allow to stand for about 1 hour.
Peel the plantains, rubbing a little oil onto your hands before starting so that the dark, sticky residue from the plantains' skin does not stain your hands. Rub the lime halves over the peeled plantains so they do not discolor. Trim off the ends and cut each plantain on the diagonal into six thick chunks. Squeeze the remaining lime juice over the plantain pieces, sprinkle with a little salt and pepper, and toss.

Remove the chicken from the marinade, reserving the marinade liquid. Thread alternate pieces of marinated chicken and plantain onto each of 8 wood or metal skewers, and top each skewer with a chile. Brush with the marinade and grill (barbecue) until cooked, about 10 minutes. Take care to keep turning the satays regularly so they are browned and cooked evenly. Serve hot with alfalfa or green shoots and a tomato salsa .

Jerk Chicken
Jamaican Jerk Chicken

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

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. Substitute Serranos or a thai chili if you can't find Habaneros, or use a milder chili if you feel that would be better.

Enjoy!