Recipe for Patsy’s Jerk Chicken
3 stalks of scallions
1 medium onion
1 stalk celery
1 tablespoon chopped thyme
6 cloves of garlic
1 teaspoon grated fresh ginger
¼ teaspoon ground cinnamon
1 teaspoon all spice (pimento)
1 tablespoon brown sugar
¼ cup vegetable oil
2 scotch bonnet pepper
2 tablespoon soy sauce
Salt to taste
1 large whole chicken
Method
Chop scallions, onions, celery, and garlic and scotch bonnet pepper and place in a bowl.
Add thyme, ginger, ground cinnamon and brown sugar to chopped vegetables.
Pour the vegetable oil in a blender and gently blend in all ingredients to make jerk sauce.
When the mixture is blended to a paste remove from blender and place in a bowl.
Wash and clean chicken thoroughly and cut the chicken in half.
Add the jerk sauce to chicken (rubbing method) place in a covered container and allow seasoned chicken to marinate overnight.
Place chicken on grill and cook slowly
Or bake in an oven at 350 degrees until brown and crispy.
Cut in small pieces - ready to serve Patsy’s Jerk Chicken.
Steamed Cabbage & Carrots (to serve with jerk chicken)
Large cabbage
½ cup chopped onions
1 glove garlic
3 large carrots
¼ cup chicken broth
4 tablespoons olive oil
Seasoned salt to taste
1 tablespoon of jerk sauce
Method
Wash and dice cabbage, carrots, garlic and place in a pan.
Place large sauce pan on stove at medium heat.
Add olive oil and cover the bottom of sauce pan.
Gently add cabbage and carrots along with chicken broth.
Cover sauce pan for 3-5 minutes stirring and folding in uncooked cabbage and carrots.
Add seasoned salt and jerk sauce stirring in vigorously.
Remove sauce pan from heat leaving the lid on for 5 minutes. Stir and serve with jerk chicken.
