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Jerk Chicken and Pork
Posted By Diane Eblin On February 18, 2009 @ 9:18 am In Gluten free,Meats, Poultry & Seafood,Recipes,Slow Cooker | 7 Comments
You know the great thing about writing down your plans, they get changed. This is the fun of living in the moment. So instead of my seafood stir-fry yesterday I decided to drive myself insane. While Scott was out delivering our company’s Next Level Leadership™ Group Coaching  program (shameless plug) I was working in my office with the most amazing aroma enveloping and teasing me all day long. I started the crockpot in the morning and within a few hours the house smelled amazing. This went on for 10 hours. I finally couldn’t wait any longer and I started pulling pieces from the crockpot to taste. Somehow I managed to get them on the platter long enough to take this picture. I didn’t even bother with making the two sides of red beans and rice. I had been enticed with this dish all day long and I wasn’t going to let silly side dishes or even sitting at the table stand in my way.
I had chosen to cook my Jerk Chicken and Jerk Pork Ribs. However being frugal (which for me sometimes means lazy) I decided I would cook them in the same crockpot together at the same time. After all they lived on farms together; why not get along in my crockpot. I’ve cooked chicken with bacon or pancetta so why not St. Louis style pork ribs and organic chicken drumsticks and breasts.
After I had rubbed down the meats and put them into the crockpot and set it to cook all day I was concerned
how it would turn out, but the deed was done. Well it turned out great and I also learned a valuable lesson. Don’t stay in the house all day with such an aromatic dish cooking in the crockpot unless you want to be committed by the end of the day.
So here is the recipe for both the pork and the chicken. The principal is the same but your crockpots can be different if you choose, it’s just not required.
1 large organic onion, cut into chunks
1 rack of St. Louis Pork Ribs (had my butcher cut into 3 rib sections)
2 organic bone-in, skin on chicken breasts
6 organic chicken drumsticks
½ – 1 cup water
Jerk seasoning mix:
1 TB ground allspice
1 TB ground nutmeg
1 TB thyme
1 TB Celtic Sea Salt or your favorite sea or kosher salt
1 TB Tellicherry Pepper or your favorite black pepper
1 tsp onion powder
1 tsp smoked paprika
1 tsp minced garlic (Penzeys )
½ – 1 tsp cayenne pepper (optional)
8 Chili Piquin (140,000 heat units) use with caution- If you have scotch bonnet peppers these are traditional for Jerk cooking
1 TB whole allspice
2-4 bay leaves
Chop your onion and mix together your spices. Layer half of the onion on the bottom of the crockpot. Next rub 1 tsp of the seasoning mix on each section of ribs. You need to put the ribs on the bottom if layering with chicken.
Next carefully place a few of the Chili Piquin peppers on top of the ribs. Next rub down the chicken drumsticks with the seasonings and place around the edges of the crockpot. Place a couple of bay leaves and half of the remaining onions on top. I used thyme I had harvested from my herb garden so I added in the stems for more flavor. These are not to be served.
Rub down the chicken breasts with the seasonings and place on top of the ribs. Add in the rest of the onion, bay leaves and chili piquin peppers. Very carefully pour in the liquid so it does not pour over your meats. You don’t want the seasoning rub to be washed off. Put the lid on and cook on low for 10-12 hours. Now I’ve already warned you. Your house will begin to fill with the most amazing aroma. Do not jump in and take the meat out before it’s cooked. Uncooked chicken and pork are not good for you and besides it just won’t taste good. Give it time to absorb all of the spices and flavors.
As this cooks it will produce more liquid. I always save those liquids for soup bases or for a sauce. Strain it into your container, label and store. I use cleaned out glass pasta sauce jars. I call them free leftover containers. Also, being glass we won’t be eating the plastic that can get absorbed into your food, especially hot food.
When serving Jerk the best condiment is Picka Peppa sauce. I however have not been able to determine if it is gluten free or not so I did not use it. If that is not a concern for you definitely have some on hand. It’s great with the beans and rice too.
I hope you enjoy this dish and you manage to get your red beans and rice made to eat with the Jerk Chicken and Pork, and sit at your table too.
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URLs in this post:
 Next Level Leadership™ Group Coaching: http://www.eblingroup.com/group_executive_coaching.htm
 Penzeys: http://www.penzeys.com/
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