CARIBBEAN STYLE JERK CHICKEN

6-8 SMALL WHOLE CHICKEN LEGS WITH SKIN ON OR 4-6 CHICKEN BREASTS

1 CUP OF FRESH PINEAPPLE JUICE

6 WHOLE CLOVES

3-4 BAYLEAFS* 2-5 FRESH WHOLE HABANERO PEPPERS (1=MILD, 2-3=MEDIUM, 4-5=KILLER HOT)

3 TABLESPOONS OF WALKERSWOOD JERK PASTE*

1 TABLESPOON OF SUGAR

3-4 MEDIUM ONIONS(2 CUPS) CHOPPED IN SLIVERS

1 TABLESPOON OF SUNFLOWER OR CANOLA OIL

4-5 GARLIC CLOVES MINCED

1 CHICKEN BOULLION CUBE (HERB-OX)

1/4 CUP OF WATER

IN A LARGE SAUTE PAN ON MED TO HIGH HEAT, ADD OIL, BROWN CHICKEN ON BOTH SIDES. REMOVE CHICKEN FROM PAN AND SET ASIDE.TURN HEAT TO LOW AND ADD ONIONS AND GARLIC TO PAN AND SWEAT TILL TRANSLUCENT. RETURN CHICKEN TO PAN, ADD IN PINEAPPLE JUICE, CHICKEN BOULLION CUBE, WATER, HABANEROS,BAYLEAFS, CLOVES, AND JERK PASTE.

COVER CHICKEN AND SIMMER FOR 20-30 MINUTES WITH LID ON. TURN CHICKEN PIECES OVER,ADD SUGAR AND COOK ANOTHER 20-30 MINUTES WITH LID OFF. LIQUID SHOULD REDUCE TO HALF. ADD SALT AND PEPPER TO TASTE.

SERVE WITH RICE AND ENJOY THE FLAVORS OF JAMAICA.

FOR A DIFFRENT TWIST ON SAME RECIPE TRY THIS TASTY IDEA

6-8 MINUTES BEFORE SERVING ADD IN ONE SMALL CAN OF DRAINED CHOPPED PINEAPPLE CUBES AND SAME SIZE CAN OF DRAINED GREEN BEANS.

* ARE ITEMS SOLD AT DRHOT.NET