[CH] Last Night's Dinner - Cool Jerk Chicken (Crockpot)
RisaG (radiorlg@home.com)
Thu, 28 Jun 2001 09:29:59 -0400
x/p DePepperMan and CHILE-PEPPER-RECIPES
This was last night's dinner. DH loved it. It was just the right heat for
him. I, of course, added some other jerk sauce to mine to make it hotter.
Also, you can substitute habaneros or scotch bonnets for the chipotle. I
know that chipotle isn't an official chile for jerk but I saw it in a book
and decided to try it. Came out delicious. The wine was my addition as I
thought it would be too dry, using boneless chicken and the crockpot. The
sauce came out more saucy. DH loved that too.
* Exported from MasterCook *
Cool Jerk Chicken (crockpot)
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breast halves -- washed &
dried
salt and pepper
SAUCE:
1 bunch scallions -- chopped
2 lg cloves garlic -- peeled
1 tbsp crystallized ginger
2 canned chipotle w/adobo -- or more to taste
1/4 tsp ground allspice
2 tsp dry mustard
1/2 tsp ground pepper
1 tbsp balsamic vinegar
1 tbsp soy sauce
1 cup white wine
Place chicken in crockpot.
Make sauce (can be done hours ahead of time): Place scallions, garlic,
ginger in food processor. Pulverize. Add rest of ingredients and pulse to
combine well.
Pour sauce over chicken. Toss to coat.
Cook chicken, on LOW, for 3 hours. Check doneness with internal temperature
probe. Make sure temperature is about 165-170°F. Remove from crockpot (turn
c/p off). Let sit for a while.
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Serving Ideas : white rice
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg