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Almost Jerk Chicken without the coconut
Almost Jerk Chicken without the coconut

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We hope you got benefit from reading it, now let’s go back to almost jerk chicken without the coconut recipe. To make almost jerk chicken without the coconut you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Almost Jerk Chicken without the coconut:
  1. Use 450 g diced chicken (I prefer leg meat)
  2. Provide 45 g (half a small jar) of Sainsbury’s spicy jerk paste or similar
  3. You need 2 generous teaspoons full of red pesto
  4. Prepare 1 dessert spoonful of Curry paste (I used Patak's Balti Paste)
  5. Take About 30g of double concentrated tomato puree
  6. You need 3 cloves garlic
  7. Use 2 medium or 1 big onion
  8. Get 1 sweet pepper
  9. Provide 4-5 mushrooms
  10. Take Stick celery
  11. You need 50 g sundried tomatoes (not essential but they add a depth of flavour)
  12. Prepare Can tomatoes
  13. Take Water
  14. Provide Olive Oil
  15. You need to taste Hot chilli sauce
Instructions to make Almost Jerk Chicken without the coconut:
  1. Put the diced chicken in a bowl and mix in the drop in the jerk paste, curry paste, red pesto and tomato puree. Crush and chop the garlic and chuck that in too.
  2. Mix it all up and cover with cling film and leave to marinade for a bit. I left mine for an hour but overnight would be fine too. Put it in the fridge if you are leaving overnight though.
  3. Chop all the onions, pepper, mushrooms and celery and put in a heavy pot with a splash of water and a drop of nice olive oil. I have a sure fire way of avoiding tears when chopping onions. Swimming goggles! I might look stupid but my eyes don’t hurt. Ha!
  4. Sweat all that down on a high heat while stirring constantly to make sure it doesn’t catch. You might want to add a splash of water from time to time if the liquid looks like it’s all gone. (I tried a splash of beer. Only a splash mind!) Cook until the onions have gone translucent and the peppers have softened a bit.
  5. Put this in a bowl to one side and put the pot back on the heat. When its nice and hot drop in the chicken. It should sizzle. If you are using leg meat there will be enough fat in the meat to stop it sticking but if you are using breast you might want a drop of olive oil too. Keep the heat high and keep stirring. Do not leave this at all during this stage. You have to keep it moving and sear the meat. You might get an odd black bit at this stage but don’t worry just keep it moving.
  6. When the chicken has been seared then drop all onion/pepper mix back in and pour in the can of tomatoes. Give it a right good old mix and bring to the boil. You might want to add a bit of liquid here if it looks a bit thick. I used another glug of beer.
  7. After cooking for 10 minutes or so, taste the sauce to see if it’s spicy enough. If you like it hot add a bit of hot chilli to liven it up but be careful. You can’t take it out once you have put it in so just add a bit at a time until its right for you.
  8. Cook for another 20 minutes and serve with rice and peas (well beans really) and a half a tortilla. I also added a couple of pickled chillies as I like SPICY! Don’t cook it for too long as the chicken will fall apart and be horrid. The garnish is chopped celery leaves and spring onion.
  9. Eat

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