Does anyone have a good recipe for Jamaican Jerk chicken and West Indian stewed chicken?

I've tried a few times to make Jerk chicken, but it never seems to turn out the same way as take-out. Anyone have a recipe I can try? If you have a recipe for West Indian stew chicken, I'd appreciate that to.Does anyone have a good recipe for Jamaican Jerk chicken and West Indian stewed chicken?
Jamaican Jerk Chicken





This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, ';The Sugar Reef Carribean Cookbook,'; by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).


1 tablespoon Ground allspice

















sorry but I didn't find the west indian stewes chicken all i've found is just this:





Stewed Chicken


Recipe courtesy Deborah Fewell


Ingredients


3 1/2 pounds chicken parts


1/4 cup lemon juice


4 scallions, cut in 1/2-inch pieces


4 tomatoes, diced


1 onion, thinly sliced


1 green bell pepper, thinly sliced


1/2 cup ketchup


1/4 cup cider vinegar


3 tablespoons sesame oil


3 tablespoons ground cumin


1 tablespoon West Indian curry powder


1 tablespoon herb blend (blend of dried and ground oregano, thyme, rosemary, black pepper, and


basil) (recommended: Daddy's Herb Blend)


1 1/2 tablespoons brown sugar


3 tablespoons garlic powder























3 tablespoons onion powder


1/3 cup plus 3 tablespoons olive oil


Kosher salt and freshly ground black pepper


5 tablespoons sugar


Rice or mashed potatoes, for serving








Instructions


Wash chicken parts. In a large bowl, combine lemon juice, scallions,


tomatoes, onion, bell pepper, ketchup, vinegar, sesame oil, cumin, curry powder, herb blend, brown


sugar, garlic powder, onion powder and 3 tablespoons olive oil. Season with salt and pepper. Add


chicken to marinade, cover and refrigerate overnight.





In a medium Dutch oven, combine 1/3 olive oil and the sugar. Remove the chicken from the


refrigerator and brush off the vegetables from the chicken pieces, reserving the vegetables. Turn


the heat to medium and stir the sugar and allow it to caramelize as the pot gets hot. (It may smoke


some so watch for your smoke detector.)























Carefully but quickly add the chicken to the pot and let the chicken brown in the caramelized sugar,


turning the pieces as you go. Once all the chicken has browned, add the vegetables and marinade


juices, cover, reduce heat to medium-low and let stew until the chicken is cooked through and


tender, about 45 minutes to 1 hour. Half way through, season with salt and pepper.





Serve over rice or with mashed potatoes.














hope this helpsDoes anyone have a good recipe for Jamaican Jerk chicken and West Indian stewed chicken?
Here is a good one for Jamaican Jerk Chicken.


1 Tbsp Ground allspice


1 tablespoon green thyme


1 1/2 teaspoons Freshly ground black pepper


3/4 teaspoon Ground nutmeg


3/4 teaspoon ground cinnamon


2 tablespoons Garlic powder


2 tablespoons Onion powder


2 teaspoon season salt


6 cloves of garlic


1 tablespoon brown Sugar


1/4 cup Olive oil


1/4 cup Soy Sauce


3/4 cup White Vinegar


2 medium onion


3 large Scotch bonnet pepper (habanero)


3 Green onions


4 to 6 chicken breasts


Wash and place chicken in a medium bowl.


Place all of the above in a blender or food processor, blend until thick and smooth. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking, rub marinade over chicken. Cover, and marinate in the refrigerator for at least 2 hours, or overnight.


Place chicken in a baking dish or on cookie sheet and cook (open) in preheated oven at 350 degrees F for 20 Min's remove from oven.


Preheat an outdoor grill for medium heat.


Brush grill grate with oil. Finish cooking chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.





Here is one for Stew Chicken








5 to 6 pounds chicken pieces (your choice)


2 cups ketchup


2 large onions


2 tablespoon grace browning


1 teaspoon season salt


1 tablespoon garlic powder


1 tablespoon onion powder


2 to 3 medium tomatoes diced (optional)


Black pepper, to taste


Oil (for frying)





Clean chicken and place in a large bowl. Slice the onions into thick slices and separate into rings; add to the chicken. If using tomatoes, dice them and add to chicken. Add catsup, garlic powder, onion powder, season salt, browning and the black pepper (at least 1 teaspoon is recommended), rub into chicken until chicken is brown. This dish should be spicy, but you can use less without affecting the taste. Marinate in the refrigerator for a minimum of 4 hours or overnight.





Heat oil; add chicken . Add about 4 cups of water to the catsup mixture, until you have a smooth, but not thick, consistency. Cover and simmer until chicken is cooked, usually 45 mins to an hour or if desired cook in oven. Place in a covered oven dish Bake at 325 degrees F for about 1 1/2 hours or until the chicken just falls off the bones.





This is good served with steamed rice, or Jamaican rice and peas.