When I lived in Germany, my best friend of twelve years was a beautiful Brazilian girl…
She taught me how to make the BEST rice for the staple Brazilian dish Feijoada… and the BEST ever tomato salad… and the BEST Brazilian Jerk Chicken…
But the BEST of all was when it was Formula 1. motor sport racing.
The Brazilians are obsessed with Formula 1 … and the parties they throw when watching Formula 1 are phenomenal!
Btw… Years later when I visited her in Brazil, she took me to Ayrton Senna‘s grave in São Paulo … A little inconspicuous plaque in the middle of an open grass space..
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked.
Jerk chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak Indians.
The typical cooking style uses a marinade or paste that includes at least pimento, which is often called allspice, and green pepper/jalapeño. The meat is then marinated and slow smoked over pimento wood. Or fried and then slow cooked.
BRAZILIAN JERK CHICKEN
Jerk refers to a way that a meat, be it chicken, beef, pork, goat, fish, vegetables or fruit is seasoned and cooked…
6
servings12
hours20
minutesIngredients
6 Chicken Thighs including Bone and Skin
1/2 Finely Chopped Onion
1 Mild or Hot Green Pepper/Jalapeño Chopped and de-Seeded
4 tbsp Soy Sauce
4 tbsp white wine Vinegar
2 tbsp Avocado Oil (or Neutral Oil)
1 tbsp Brown Erythritol
1/2 tsp Liquid Sweetener
4 tsp Chopped Chives
1 tsp Ground Thyme
1/4 tsp Ground Cloves
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 tsp Jamaican Jerk Herb & Spice Mix
Method
- Fry the chicken thighs on both sides for several minutes.
- In a food processor, add the onion, green pepper/jalapeño, brown erythritol, herbs and spices and whiz until finely chopped.
- Add to the vinegar, soy sauce, oil and liquid sweetener.
- Put the chicken into the slow cooker skin side up and pour the marinade over the chicken.
- Cook on low for 6 hours.
Notes
- MACROS per thigh: 1g Carb – 8.8g Fat – 20g Protein – 170 Calories
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