Jerk chicken is the cornerstone of Jamaican cuisine. With its’ distinct flavoring consisting of an intrinsic combination of cinnamon, cloves, garlic and heat, you can be transported to the island of lush greens with every bite. In my modified version the chicken is shredded. It is reduced in fat, yet robust in flavor. And with the “Ting” reduction finish, it may have you booking your next flight for the real deal. 4 chicken breasts Salt Pepper Garlic Powder 1Tbsp oil {canola, coconut, etc.} 1C Trinity {onion, celery, bell pepper-diced} 1C Carrots, shredded 1Tbsp Jerk Paste, mild 1C Cilantro, chopped Ting Soda, 1 bottle The juice of 1 lime
In a large pot, fill with just enough water to cover the four chicken breasts. Season the water with salt, pepper and garlic powder, liberally. If you taste the water, it should have a flavor. Bring the pot to a boil and add the chicken breast. Boil the chicken in the seasoned water until fully cooked, about 12-15 minutes. Remove the chicken and set aside. Empty the pot.
In the same pot, sauté the trinity and carrots in 1 tablespoon of oil until translucent, about 5-7 minutes. Add the tablespoon of jerk paste, stirring to incorporate. Add the bottle of Ting soda and bring to a boil. Bring the fire down to a simmer, allowing the liquid to reduce and thicken.
While the sauce is reducing, shred the chicken breast using two forks on a cutting board. Once the sauce has reduced by a quarter and thickened, add the shredded chicken. Squeeze in fresh lime juice and stir to incorporate. Garnish with fresh cilantro and serve with your best Jamaican fare.
Please note* The mild jerk paste provides a moderate amount of spice. Increase the amount if your are needing/wanting more heat.
Ting soda is a Jamaican brand of grapefruit soda. You can usually find it in your local grocer's international aisle. If not, any grapefruit flavored soda should work.
I served this with curried cabbage, coconut milk steeped black beans, mango salsa and avocado.