Jerk Chicken ingredients:
2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic portobello mushrooms
½ organic onion
Jamaican Jerk Chicken marinade ingredients:
½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic escallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste
Vegan Jamaican Jerk Chicken
Dump thawed vegan chicken chunks inside a large shallow dish. Use a fork or meat fork to punch holes into your chunks, that could allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed together with the sauce for additional flavor.
Drain juice from pineapple; reserve juice in the bowl, and add pineapple towards the vegan chicken chunks. Chop peppers and portobellos into bite-sized chunks which will easily live there on a skewer.
Slice the halved onion vertically into wedges. Add peppers, portobellos and onion towards the pile of vegan chicken chunks.
Chop escallions and thyme, if you’re using thyme leaves. Add escallions, thyme and other Jerk marinade ingredients to some blender or mixer; puree until smooth.
When chopping the peppers, make sure you wear rubber gloves, and wash both your hands thoroughly afterward. And whatever you decide to do, don’t rub your talent! You can lower the heat with the peppers by discarding the seeds through reducing the volume of peppers you make use of.
Likewise, it is possible to turn up the temperature by retaining the seeds and increasing
the varieties of peppers. You can also add a little more soy sauce, or perhaps some on the pineapple juice, to create the marinade more liquid if you appreciate.
Pour the marinade within the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking demands marinading overnight, then cooking very slow on the low charcoal fire.
But if it’s winter or you’re inside a pinch for time, you’ll be able to marinade the vegan chicken and vegetables within the refrigerator on an hour. Then put them on skewers and broil them before edges on the vegan chicken and vegetables are crispy and starting to blacken.
Scotch bonnet peppers undoubtedly are a staple of Jamaican Jerk cooking. They appear to be a Scottish hat, hence the name. They act like habanero peppers, what are the hottest peppers on earth. If it is possible to’t find any Scotch bonnet peppers, try organic jalapenos.
You may also experiment with using various kinds of organic produce. Try cherry tomatoes, mangoes–whatever you decide to like.
To choose this meal truly traditional Jamaican, serve the kabobs which has a side of hard dough bread. Red Stripe beer optional.