Braised Jamaican Jerk Chicken

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   I've been making this for a few years now. It was inspired by a Philadelphia food truck and having tasting it years earlier I knew it was made with skin on thighs. I had to try to recreate a healthier version. I had absolutely no idea where to start so I began by perusing recipes on the web. After a few attempts I finally found this recipe online and this was IT! It's spicy, full of flavor and it just makes you feel GOOD when eating it. It's probably the endorphin releasing Scotch Bonnets!
   
   You can adjust the level of heat by the amount of seeds from the peppers that you include. You can even omit the seeds altogether if you want just a tiny kick. As for me, I like to live on the edge. Although, I have tried it with three Scotch Bonnets and that was way too much heat for me. So I like to stick with two. It's pretty potent, but not painful. ;)
   

   
   

   The original recipe is here   http://www.chow.com/recipes/27788-pulled-jerk-chicken-sandwiches , but I modified it a little and also make chicken pieces instead of pulled chicken sandwiches.

   
   

   Braised Jamaican Jerk Chicken

   
   

   INGREDIENTS

   For the rub:

   • 1 tablespoon ground cinnamon
   • 2 teaspoons ground allspice
   • 2 teaspoons kosher salt
   • 1 1/2 teaspoons ground nutmeg

   For the chicken:

   • 4 pounds boneless chicken thighs and breasts, skin-on chicken thighs (I use breasts, skin removed. I also cut the breasts in half)
   • 1 tablespoons vegetable oil

   For the marinade:

   • 1/2 cup freshly squeezed lemon juice
   • 1/2 cup dark molasses (not blackstrap)
   • 1/3 cup distilled white vinegar
   • 1/3 cup freshly squeezed orange juice
   • 1/3 cup soy sauce
   • 10 peppercorns tsp of black pepper
   • 5 medium garlic cloves, smashed minced
   • 3 medium scallions, trimmed and thinly sliced
   • 1 1/2 cups cilantro (about 1 bunch), coarsely chopped
   • 1 tablespoon finely chopped fresh thyme leaves
   • 1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins minced ( I don’t like biting into chunks of ginger)
   • 1 Scotch bonnet or habanero pepper, sliced into rounds (I use 2)

   To serve:

   • 24 (4-inch) deli French rolls or other crusty bread

   INSTRUCTIONS

   1. Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. Heat the oil in a large frying pan Dutch Oven over medium-high high heat. When the oil is hot, place a few pieces chicken in the pan and fry both sides until well browned, about 2-3 minutes on each side (the chicken will not be cooked all the way through). Place in a slow cooker Set aside and repeat with the remaining chicken. Let the chicken drain and rest on a cooling rack over a paper towel or an old dish towel. 
   2. Lower the heat to low and let the Dutch Oven cool down a bit while the chicken is resting.
   3. Place all marinade ingredients in a medium nonreactive bowl and whisk to combine.
   4. Put the chicken back in the Dutch Oven and pour the marinade over it, cover, and cook on low, about 5 to 8  2-3 hours.
   5. When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm.
   6. When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve.

   
   

   Serve with rice and beans and/or with potato salad.

   
   

   

   

   
   
   
   
   
   
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