Simmered Jerk Chicken Recipe

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Simmered Jerk Chicken Ingredients

FORMATTED BY LISA CRAWFORD

1 cup water1/2
1/2 cup low sodium soy sauce
2 tbsp sugar
2 tbsp rum or sherry
2 onions, chopped
2 anise seeds (opt)
4 tsp jerk dry seasonings or
2 tsp jerk rub
1 3-4 pound chicken, skinned and cut into serv
1 can sliced water chestnuts (4oz) draine, d

A Recipe for
Simmered Jerk Chicken

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%

Simmered Jerk Chicken

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Simmered Jerk Chicken Directions

Combine the water, soy sauce, sugar, rum, onions and anise seeds in a
Dutch oven or large deep skilet and bring to a boil. Stir in the jerk
seasoning or paste; then ass the chicken. Spoon mixture over the
chicken; it should barely cover it. Bring to a boil, reduce heat and
simmer for 15 to 20 minutes with the cover on. Remove the cover, turn
the chicken and simmer for 15 to 20 minutes more. Add the water
chestnuts and cook for 1 to 2 minutes. Serve with rice.

Nutritional info per serving: 329 cal; 37g pro, 24g carb, 7g
fat(18%), 1.9g fiber, 99mg chol, 1493mg sodium

Source: Jerk: Barbecue from Jamaica by Helen Willinsky

Serves: 4

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Simmered Jerk Chicken Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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