I haven’t posted any recipes in a while. I promise I cook, but I very rarely measure anything and it’s pretty hard to share a recipe when you just “go with the flow”. Even though I don’t accurately measure, it doesn’t mean that I can’t share with you what I make and then you can season it up to your desecration.
With that being said, my best friend invited us over for dinner a couple of years ago and made Jerk Chicken. I loved that way she made it, using dark meat and pretty much letting it cook until the meat was at a state that allows you to shred it. Ever since I’ve been making it and my family loves it. My boyfriend literally asks me to make it all the time. Like, all…the…time.
All the time.
All the time.
It’s rather good and it’s plenty for that nights meal, plus a plenty of leftovers! I made it the other night with Rice & Peas and cabbage.
Did I mention how cheap it is to make too?? I purchase our food primarily from the farmers market which allows me to spend a little and get a lot. I can get a pack of bone-in chicken thighs for under $3 and I usually get about 6 in a pack! Not too shabby!
The way that I make it is not truly authentic, but still good just the same. I pack on some bell peppers and onions along with enough chicken broth that it creates a bit of sauce to top it off.
As you cook the chicken allow the broth to cook down a little but not too much, once you place it on your plate or bowl, you can cover the rice.
And like I said, my boy friend asks for it all the time. He likes it, I like it, our son likes it, soooo.
Yeah. It’s a regular in our house.
So what recipes do you make on a regular? I’d love to hear what things you cook up in your kitchen.
An easy shredded Jerk Chicken recipes loaded with peppers and onions. Best served over rice!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 2.5 Pds of Bone-in Chicken Thighs
- 2 Thickly Chopped Onions
- 2 Bell Peppers (multi-colored or just green)
- 2-3 cups of Chicken Broth
- Jerk Season (I like the hot one)
- Garlic Powder
- Onion Powder
- Cajun Seasoning
- Seasoning Salt to taste
- Remove skin from chicken thighs and rinse off, pat dry.
- In a pot that is heated on medium, place chicken thighs and add seasonings and let brown for a few minutes.
- Turn chicken over add additional seasoning, add peppers and onions. Allow to cook for a few minutes more.
- Add chicken broth, bring to boil
- Turn down heat, cover and allow to cook for another 30-40 minutes. Keep checking on it to ensure that the broth hasn't cooked down too much. Shred the chicken.
- Turn off heat and allow to sit for a few minutes, if you need more seasoning, add now. I use a hefty amount of Jerk, but add a little at a time and taste as you go.
- Serve over rice.