Jerk Chicken
Ingredients:
1 cup all-purpose flour
1 tablespoon cumin powder
3 tablespoons crushed sage
2 pounds boneless, skinless chicken thighs
Olive oil as needed
1 cup Vidalia or sweet onion, diced
1 cup green pepper, diced
2 cups sweet potatoes or yams, cut in 1 inch cubes.
2 tablespoons fresh Cilantro, chopped
Cholula hot sauce
15-ounce can of coconut milk, opened (Ha—just seeing if you’re awake)
2 cups chicken stock
2 tablespoons cornstarch, dissolved in 2 tablespoons light rum (it should be cold)
Salt
Pepper
Directions:
1. Combine the flour, cumin powder, sage, salt and pepper in a bowl.
2. Dredge chicken in flour mixture.
3. Heat about 2 tablespoons oil in a large Dutch oven. Add chicken thighs two or three at a time and brown thoroughly—about ten minutes per side. Remove chicken.
4. Add more oil and sauté the onion and bell pepper until tender.
5. Return chicken to pan, add coconut milk, chicken stock and sweet potatoes. Add hot sauce, salt and pepper to taste.
6. Cook covered for 35-45 minutes, until the chicken and sweet potatoes are fork tender.
7. To thicken sauce, if necessary, add 1 tablespoon of the corn starch-rum mixture and cook, stirring constantly. Repeat if necessary.
There are three required accompaniments for this dish: Rice, rice and rice.
