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Jamaican Jerk

Posted Aug 26 2008 4:40pm
I usually don't use spice mixes, but one I always have on hand is Jamaican Jerk Seasoning. In the past I have used Helen's Tropical Exotics-All natural Jerk Seasoning, but I recently came across Sauer's Jamaican Jerk Seasoning ( ).

Last night I didn't have a lot of time to season the chicken breast I was preparing so I sprinkled the chicken on both sides with the Jerk seasoning and right away sauteed it in a pan and the chicken was incredibly flavorful! My kids loved it and it wasn't at all spicy.

I've made this dish a few times before and it's always comes out great.

(picture: Braised jerk Chicken with spinach and carrots over rice)

Jerk Chicken breast with Braised Apples: (serves 2)

I recommend serving this dish over rice and with a vegetable

It goes well with ginger carrots, sauteed spinach and corn.


2 medium skinless/boneless chicken breasts

1 large apple (or 2 medium)-cored and cut in slices (granny smith preferred)

2 cloves garlic -minced

1 cup onion - cut up

1/4 cup Sherry cooking wine

@1/4 cup olive oil

@1 TBSP Jamaican Jerk Seasoning

@1 tsp garlic powder


Saute pan with a fitted lid


sprinkle both sides of the chicken breast with salt/pepper, garlic powder, and most of the jerk seasoning, let the chicken sit @ 20 minutes for the flavors to absorb

Heat a saute pan to medium/medium high, and add olive oil.

Cook chicken breasts in the pan for about

3 minutes on each side

Stir in the onion and garlic to the pan, saute with the chicken

for 1 minute

add the apple, Sherry wine, and the rest of the Jerk Seasoning,

mix all together

Cover the pan, lower the heat to simmer and let it cook

for 15- 20 minutes.

Serve over rice, and enjoy!
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