February 26, 2008
Chicken, that is.
Okay, some of you have been after me for this recipe, and since I have it out at the moment for dinner tonight, you're in luck.
This is top-secret. It came from my mother-in-law, bless her soul, and it's the tastiest dish to serve company. Seriously, I only get raves when I make it. (We're having our neighbors over for dinner tonight, so I get to relive the culinary pleasure all over again!)
Okay, mon. Here it tis.
Caribbean Jerk Chicken
Uncooked chicken, bite-sized pieces
1 can chicken broth
Smoked sausage, cut into bite-sized chunks
4-5 potatoes, peeled and bite-sized
Caribbean jerk seasoning
Salt and garlic pepper chicken. Place in a large casserole dish. Arrange sausage and potatoes around chicken. Sprinkle seasoning on top, and pour in broth. Cover and bake for 1 hour at 350 degrees.
That's it. Seriously. It's the easiest dish in the world, and so easy, you could cry. Careful with that garlic pepper though, it's what makes the dish spicy. The c.j. seasoning is good, but not what gives it the real kick.
So, try it! Lemme know whatcha think.
Feed Me, Seymour | By WonderGirl | 4:22 PM
sounds great... I'll try it... and I'll pass the recipe along to my Melicia... who was just yesterday asking me if I had an out-of-the-ordinary chicken recipe...
Posted by: aunt vickie at February 27, 2008 11:10 AM
I bet this would be good with other veggies as well...carrots, onions? Have you used dark and white meat or just breasts? Also, did you use russet potatoes, or red potatoes? I'm definitely going to try this...thanks for the recipe.
Posted by: Amy V at February 27, 2008 12:20 PM
Amy, I'm sure you could add other veggies, but I don't know how they'd taste with that particular seasoning. You try it, and let me know! :) As far as adding extra flavor, you almost don't have to- the jerk seasoning is pretty full. Onions/celery that kind of thing might be overdoing it. But, like I said, you try it and let me know!
I use white meat, but my mil will often use dark and they like it. I'm just not much of a fan of dark meat.
Oh, and I used russet potatoes. But red would be good, too!
Posted by: WG at February 27, 2008 1:40 PM
I tried the jerk chicken and it was a hit.
Posted by: kasey at March 1, 2008 8:06 PM