by karenb on Fri Feb 08, 2008 11:26 pm
Found these, though haven't tried them, they all look great, especially the last one!
Slow-Cooker Jamaican Jerk BBQ Chicken
4 servings ½ day 5 min prep
8 chicken drumsticks (about 2 pounds, skin removed)
2 teaspoons caribbean jerk seasoning
3/4 cup barbecue sauce
1 tablespoon dark rum (optional)
1/4 cup scallions, sliced
Not the one? See other Slow-Cooker Jamaican Jerk BBQ Chicken Recipes
Central American Main Dish
5 or Less Ingredients Main Dish
Chicken Thighs/Legs Main Dish
Spicy Main Dish
Rub drumsticks with seasoning.
Place in 3 1/2-quart or larger slow-cooker.
Pour barbecue sauce and rum over chicken.
Turn chicken to coat.
Cover and cook on low 6-8 hours until chicken is tender.
Sprinkle with scallions.
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Jamaican Short Ribs (Crock Pot)
1 1/2 lbs short rib of beef
1/2 cup white rum
1 cup white rice
1 (14 1/2 ounce) can diced tomatoes
1 fresh red pepper (diced)
1/2 teaspoon ground ginger
1 tablespoon olive oil
1/4 cup white flour
1 large sweet onion (sliced)
2 teaspoons minced garlic
1 teaspoon brown sugar
1/4 teaspoon thyme
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon red pepper flakes
1 tablespoon orange zest
1 cup beef broth
salt
pepper
Pour Olive Oil in skillet over med high heat.
Salt & Pepper Short Ribs to taste.
Dredge Short Ribs in Flour.
Brown all sides of Short Ribs in skillet.
Put layer of sliced Sweet Onions on bottom of Crock pot.
Remove Ribs from skillet, place on top of onions in Crock pot.
Deglaze skillet with 1/2 cup Beef Broth.
Pour liquid in Crock pot.
Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
Serve over cooked rice.
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Crockpot Home-Style Jamaican Chicken recipe
2 lg Onions; chopped
1/2 ts Tabasco sauce
1 bn Green onions; chopped
1/4 c Red wine vinegar
29 oz Stewed tomatoes
1 ts Dried thyme
1 tb Curry powder
2 Bay leaves
1/2 ts Ground black pepper
4 Boned and skinned chicken
1/2 ts Ground allspice
1/4 c Water
2 ts Granulated sugar
2 c Long-grain white rice
Combine all ingredients, except rice, in 5 quart crockpot. Cook on low setting for 8-10 hours. Cook rice according to package directions. Serve cooked chicken mixture with cooked rice
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Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.
Jamaican Rice and Peas:
2 cups instant white rice
1 (14-ounce) can coconut milk
1 cup water
1 (15-ounce) can red beans, drained
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper
In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.
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