Simmered jerk chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water1/2 |
| ½ | cup | Low sodium soy sauce |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Rum or sherry |
| 2 | Onions; chopped | |
| 2 | Anise seeds (opt) | |
| 4 | teaspoons | Jerk dry seasonings or |
| 2 | teaspoons | Jerk rub |
| 1 | 3-4 pound chicken; skinned and cut into serving pieces | |
| 1 | can | Sliced water chestnuts (4oz) drained |
Directions
FORMATTED BY LISA CRAWFORD
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