| Jamaican Chicken
1/2 cup of water
5 thin slices of fresh ginger - (to 6 slices)
2 dried chili peppers, crumbled
1/2 onion, chopped
1/4 cup of white wine vinegar
1 tablespoon pepper sauce, see * Note
1 teaspoon of dried thyme
1/2 teaspoon of ground allspice
1/2 teaspoon of freshly-ground black pepper
1 1/4 pounds of boneless skinless chicken breasts, cubed
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* Note: For authentic Jamaican flavor, choose a pepper sauce that contains tamarind and hot peppers, such as Pickapeppa. It is sold in large supermarkets and specialty stores. You may replace it with Worcestershire sauce and a splash of hot-pepper sauce.
In a blender, combine the water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth. Pour the marinade into a large bowl. Add the chicken and stir to coat well. Cover and refrigerate for 4 to 5 hours, stirring occasionally.
Thread the meat onto metal skewers. Reserve the marinade, transfer to a saucepan and bring to a full boil. Keep warm over low heat. Grill or broil the chicken, until cooked through, about 5 minutes per side. Serve the boiled marinade as a sauce.
Accompaniments: Serve with black beans, yellow rice and corn bread. For a real tropical flair, garnish with pineapple, mango or papaya slices.
Variation: You may replace the chicken with cubes or strips of turkey breast, pork tenderloin or flank steak, or use bone-in chicken pieces. Adjust the cooking time accordingly.
This recipe yields 4 servings.
Comments: This hot traditional Jamaican dish will suit the palate, scales and waistline of spice lovers.
Nutritional Information Per Serving: Calories: 171; Fat: 1.9 grams (10% of calories); Cholesterol: 82 milligrams; Sodium: 197 milligrams; Fiber (grams) 1.1.
Recipe By: Prevention's Recipe Formatted for MC5 12-30-1999 by Joe Comiskey - jcomiskey@krypto.net
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