Simmered Jerk Chicken

Jerk: Barbecue from Jamaica, p. 51

1 cup water

½ cup soy sauce (low-sodium brand)

2 tablespoons sugar

2 tablespoons rum or sherry

2 onions, chopped

2 anise seeds (optional, but it does give a marvelous flavor)

4 teaspoons jerk seasoning or 2 teaspoons jerk rub

1 broiler chicken (3 to 4 pounds) skinned and cut into serving pieces

1 (4-ounce) can sliced water chestnuts

Combine the water, soy sauce, sugar, rum, onions, and anise seeds in a Dutch oven and bring to a boil. 

A drop of this stuff did the trick.

Stir in the jerk seasoning or paste; then add the chicken. 

You can look up how to mix your own jerk seasoning, but these packets are really convenient.

Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes with the cover on. Remove the cover, turn the chicken to allow for even cooking, and simmer over medium heat for about 20 minutes. Add the water chestnuts and cook for 1 to 2 minutes more. 

Can you see it? Can you SEE the amazing flavor?

Before serving, skim off any fat. Serve with boiled rice.

My Rating: 5/5 "This dish is perfect. It's spicy, it's tender, and it's really great over the rice. The water chestnuts really did it for me. Absolutely in love."