So in the crazybizzies of life recently I decided to make a crockpot recipe from the Plugged In cookbook. Seems like a cop-out since there were so many other appliances I could have tried out, but I really wanted to make a dish I didn't have to think about.
I've come across many recipes for Jerk Chicken online, in my cookbooks, and magazines. For some reason I always thought of the recipes using a dry rub, the meat being barbecued and that the chicken would come out pretty much coated with the sauce. This recipe is much more of a marinating type, and with the way it's presented, you kind of pour what sauce there is on the chicken.
The finished Jerk Chicken had really nice heat to it. Mr. L said that it didn't burn your lips, mouth, and tongue all the way down...it just had a nice heat in the back of your throat. I added more of the chipotle chilies than they suggested.
The chicken did come out a bit dry. The recipe called for the dish to be on the low setting for six hours. I'm thinking that my newer crock pot was probably hotter than the one she used 16 years ago while writing this cookbook so next time I'd try this at five hours. Even though the chicken wasn't as moist as I would have liked, the meat did fall from the bone. When I went to serve it, I only had one breast that was left whole, the rest disintegrated into the sauce.
1 large onion, cut into 8 pieces
1 generous tablespoon candied ginger
1 1/2 tablespoons minced canned chipotle chilies, or more to your taste
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons garlic oil
One 3 1/2 pound chicken, skin removed and cut into 8 pieces, or 3 1/2 pounds chicken tenders
To prepare the sauce, place the onions and ginger in the work bowl of a food processor fitted with the metal blade and process to chop into very fine pieces. Add everything but the chicken and pulse to combine.
Place the chicken in a slow cooker and coat with the sauce. Cover, set on low, and cook for 6 to 8 hours or set on high and cook until the chicken is tender, 2 to 3 hours. Serves 4
Note: I ran out of candied ginger so I added some ground ginger. I put in two large of the adobo chilis (no extra adobo sauce). I didn't have any garlic oil so I just chopped up some garlic and added some olive oil. I used a regular chicken cut into pieces.
Note: I'd really watch the time on this. If I had let it cook on low for 8 hours the chicken would have been rubber. Of course if you have an older crock pot that might not be as hot as mine even on low, you might want to go longer.
Since the chicken sort of disintegrated in the sauce, this would have gone great over rice, potatoes, cauliflower, noodles, quinoa or any other grain. Even if the chicken had stayed in whole pieces, there was enough sauce to wish I'd made one of the above starches to serve it on.
Simple to throw together which is nice. But I'm thinking I may want to try other jerk chicken recipes for variations. I'd make this again though.