| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jamaican |
Miamiherald, Meat/poul, Ethnic, Jamaican |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water1/2 |
| 1/2 |
c |
Low sodium soy sauce |
| 2 |
tb |
Sugar |
| 2 |
tb |
Rum or sherry |
| 2 |
|
Onions; chopped |
| 2 |
|
Anise seeds (opt) |
| 4 |
ts |
Jerk dry seasonings or |
| 2 |
ts |
Jerk rub |
| 1 |
|
3-4 pound chicken; skinned and cut into serving pieces |
| 1 |
cn |
Sliced water chestnuts (4oz) drained |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
Combine the water, soy sauce, sugar, rum, onions and
anise seeds in a Dutch oven or large deep skilet and
bring to a boil. Stir in the jerk seasoning or paste;
then ass the chicken. Spoon mixture over the chicken;
it should barely cover it. Bring to a boil, reduce
heat and simmer for 15 to 20 minutes with the cover
on. Remove the cover, turn the chicken and simmer for
15 to 20 minutes more. Add the water chestnuts and
cook for 1 to 2 minutes. Serve with rice.
Nutritional info per serving: 329 cal; 37g pro, 24g
carb, 7g fat(18%), 1.9g fiber, 99mg chol, 1493mg sodium
Source: Jerk: Barbecue from Jamaica by Helen Willinsky
Posted to MM-Recipes Digest V3 #225
Date: 19 Aug 96 00:06:35 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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