Spicy Jerk Chicken Stew..Turn Up The Heat!

I am a big fan of Andrew Zimmern and "Bizarre Foods" on the TravelChannel. This week he visited Jamaica. It just so happens I got this recipe from Food.com in my email this week about a Jerk stew. One of my husbands' favorite dishes is Arroz con Pollo. This dish is a take on grandma's chicken fricasse'. It does have a kick though even though I removed all the seeds and spines. You may want to use one whole jalapeno diced and seeds removed instead. My whole family ate this dish however. We like the spice!

Jerk Chicken Stew

5 Habeneros diced or 1 jalapeno seeded and diced

2 TBSP fresh thyme

1 bunch green onion

2 TBSP Allspice powder (otherwise you will be fishing out the seeds)

1 tsp cinnamon

1 tsp pepper

1 tsp nutmeg

1/2 c vinegar

1 c beer

2 cups chicken stock

3 cups water

3 cloves garlic

2 TBSP flour

1 onion diced

4 carrots chopped

4 ribs celery

2 lg sweet potatoes cut into chunks

5 pieces chicken thighs

5 pieces chicken drumsticks

olive oil 1/4 cup plus 2 TBSP

Note: be sure not to touch your face or eyes after you touch the habenero!

First thing get all the prep out of the way. Chop all your veggies. Keep the carrots celery, onion, and garlic, on one plate. Chop the sweet potatoes into large chunks.

In a food processor add the thyme(stems included), Allspice, habeneros, salt and pepper, cinnamon, nutmeg and about 1/4 cup olive oil. Begin to grind into a paste. Make sure you have the feed whole covered. You do not want to get this in your eyes!

notice I used whole Allspice

Next begin to brown the chicken pieces. Season each with salt and pepper.  Heat about Each batch takes about 10 minutes to brown. The chicken will not release from the bottom of the pot until it's ready to be turned. Leave the juices in the pot.

After all the pieces are browned remove them to a ceramic plate. Throw in all the veggies except for the sweet potatoes.

Brown for 2-3 minutes. Add the flour and stir in. Brown for another two minutes. Next add in the Jerk paste and brown for 1-2 minutes. Add the beer, vinegar, water, and stock. Also add the sweet potatoes and make sure they are covered by broth. Add the chicken back in and the juices from the plate. Cook on medium high flame for 1 hour. Serve over white rice with cornbread.