Pineapple Jerk Chicken Stew
INGREDIENTS
- 5 pounds whole chicken
- 1 cup carrots (Diced)
- 1 cup pineapple (diced)
- 1/2 cup onion (diced)
- 2 tablespoons garlic (minced)
- 1/2 cup tomatoes (diced)
- 1 cup bell peppers (red and green)
- 1 tablespoon jerk marinade (spicy/medium)
- 1 teaspoon salt
- 1 tablespoon black pepper, smoked paprika, onion powder, garlic powder, ground all spice
- 1/2 teaspoon ground ginger, ground cinnamon, ground nutmeg,
- 1 teaspoon tomato paste or ketchup
- 2 teaspoons brown sugar
- 1 tablespoon cooking wine (I use Shaoxing cooking wine)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons cooking oil
Ingredients
Instructions
- Directions Wash and clean chicken, removing excess fat, (I remove the skin from most of the chicken, of course this is optional), After chicken is cleaned, pour 1 tbsp oil onto chicken, season chicken with all dry seasoning as well as the brown sugar, onions, bell peppers, garlic, tomatoes, and soy sauce. Using your hand rub all the seasoning well into meat, cover, and marinade at least 1 hour, the longer the better. Heat oil on medium high heat, add chicken pieces shaking off onions, bell peppers and tomatoes. Flip chicken pieces onto other side, do this uncovered for about 5 minutes. Turn heat down to medium and cover, chicken should form its own juices, cook this way for 30 minutes, turning constantly so meat does not stick or burn. After 30 minutes, add the jerk marinade and mix well to combine, stirring for about 2 minutes. Add vegetables chicken was seasoned with, add pineapples, carrots, pineapple juice and tomato paste, stir well to combine, cover and cook for 30 minutes.
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