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Jerk Chicken

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Food Steamer Jerk Chicken and Pepper Sauce

Steamed Jerk Chicken is rated 3.2 / 5 based on 57 votes.

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Jerk can refer to two things; a spice used in Jamaican cooking, and a style of Jamaican cooking itself. It's a method of cooking meats such as chicken, pork, beef and even goat. Jerk cooking creates a very spicy food, usually with a lot of heat from peppers such as the Scotch Bonet.

Jerk is usually prepared on a barbeque or a smoker, but this is the convenient in-house method good for cold weather or those without grills.

This steamed Jerk Chicken recipe calls for marinating the chicken for a few hours to overnight, but you really don't have to do it that way. It just makes the food more flavorful.

Food Steamer Jerk Chicken and Pepper Sauce

Preparation Time: 20-25 minutes
Cooking Time: 12-15 minutes

Ingredients:

  • 4 medium to large boneless skinless chicken breasts
  • 2 jalapeno peppers or 1 Scotch Bonnet pepper or 1 Habaneros pepper (each gets progressively hotter)
  • 2 teaspoons of finely chopped onion
  • 2 teaspoons fresh thyme
  • 3 cloves of garlic
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 4 tablespoons red wine vinegar
  • 3 tablespoons of brown sugar
  • teaspoon ground Jamaica pepper (allspice)

Steps:

  1. Clean out the seeds and the veins and slice the pepper. Finely chop the onion and the thyme. Peel and chop the 3 cloves of garlic. Rinse and slice the chicken into small strips; about 3-5 cm (1 to 2 inches).
  2. Combine the sliced pepper, the chopped onion, the chopped thyme, the chopped garlic, the soy sauce, 1 teaspoon sesame oil, the red wine vinegar, the brown sugar, and the Jamaica pepper. Place the ingredients into a blender or food processor and blend until they are blended well and smooth.
  3. Put the sliced chicken breasts into a large steam bag. You can get a good steam bag from Ziploc. Pour into the bag of the pepper sauce and seal the bag. Make sure you press out all the air you can from the bag when you are sealing it. Set the other portion of the sauce aside to be poured on the chicken after it is cooked.
  4. To get the most flavour out of the Jerk Chicken, put the steamer back in the refrigerator for several hours or even overnight. This will allow the flavors to really penetrate the chicken.
  5. When you are ready to cook your meal, place the steam bag on a rack in a food steamer or a covered pot with a couple of inches of boiling water. Steam the contents of the bag for around 12 to 15 minutes. After 6 or 7 minutes, use some pot holders or gloves to pick up the bag and shake the ingredients in the bag around to make sure you everything is evenly coated and cooks uniformly.
  6. During the last few minutes of cooking you can heat the other of the sauce that you set aside. When it's time to serve the Jerk Chicken, pour some of the sauce over all of the pieces. You can do it all at once or set a bowl on the table for the diners to spoon out as they wish. It's good eatin', yah, mahn.
From: www.foodsteamer.org

 

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