Jerk/bourbon chicken?

frostfire · 11-05-2009, 15:00

Disclaimer: I'm no gourmet chief. YMMV. It's called jerk/bourbon chicken as that was what my "test subjects" told me what it tasted like

Seasoning: Salt, pepper, chilli powder, garlic powder, brown sugar onion, worchestire sauce. Just enough to cover the chicken surface, which depends on the weight of the chicken.

-Slice onions and place them in a wok with one or two drops of olive oil. Moderate to high heat
-While waiting for the onion to brown (bring the flavor out) Cut boneless chicken thighs (don't use breast, the texture and taste are different and unfitting) to small cubes, remove the fat, and rub them with salt, garlic powder, chili powder, brown sugar.
- Remove browned onions from wok, put the chicken in with olive oil. High heat
- While waiting for the chicken to cook and seared (the caramelized sugar gives the distinct flavor and smell), put broccoli in sautee pan filled with water. High heat.
- Once the chicken is brown on all surfaces/slightly seared, put worchestire sauce, the browned onion, and pepper. Shake the wok and stir to prevent some of the chicken from getting burnt.
- Remove broccoli and cut them to pieces. Use the boiling water to make green tea.
- Serve over your choice of carbs. I microwaved russet potatoes at the beginning. I then cut and put them in the wok to give seared flavor as well as clean the wok.

kimberly · 11-05-2009, 15:28

Wow, that looks really good.

Gypsy · 11-05-2009, 18:35

That looks fantastic!

**Bill Harsey** · 11-05-2009, 22:14

frostfire,
That looks GREAT!

if I may be allowed one small comment, the chilies to be used with jerk chicken are from the Genus: Capsicum, species: chinense, this would include the Habanero, Scotch Bonnet and I think the Datil.

Caution must be exercised when handling as they are fairly warm.

lksteve · 11-05-2009, 23:00

So, unless I'm missing something, the bourbon isn't one of the ingredients in the dish, it's just the cook's beverage...

frostfire · 11-06-2009, 00:12

Quote:

Originally Posted by Bill Harsey

if I may be allowed one small comment, the chilies to be used with jerk chicken are from the Genus: Capsicum, species: chinense, this would include the Habanero, Scotch Bonnet and I think the Datil.

Caution must be exercised when handling as they are fairly warm.

Mr Harsey, you made me look up the chili I used. Generic, Kroger Private Selection stuff. It says ingredients: chili pepper, cumin, salt, oregano, dehydrated garlic. I guess there's more to it than just chili. Learn something everyday. None of the fancy ones you wrote though. They must be what Chef Penn uses

Quote:

Originally Posted by lksteve

So, unless I'm missing something, the bourbon isn't one of the ingredients in the dish, it's just the cook's beverage...

Admit nothing, deny everything......

Seriously, got another APFT coming. No alcohol, chocolate, or cheesecake entering the system. I've never actually looked up bourbon chicken recipes, I won't be surprised if you're correct.

Ladies and gents, thank you for the kind words. I think the photography made it look better than the actual item

**Bill Harsey** · 11-06-2009, 08:58

The term "jerk" was not coined by my wife but when applied to food originated in the Caribbean as "jerk chicken, pork" etc.

Going on faint memory, this may have come from Caribbean Islands dried meats sold to sailors when they arrived...jerk...jerky.

The scotch bonnet chile is found in Jamaica thus the dry rub containing it is the key to the very distinct unique flavor and heat of the dish.
The scotch bonnet and habanero are also a couple of the very hottest chiles on the planet. They are the core to the rub but are certainly not the only ingredients.

This is not highly refined New York City Chef cooking but food for the common people made with what is available and like your dish is very good stuff.

No dig on Penn, I'd chew anything he made.