Jamaican Jerk Chicken

Ingredients:

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced Scotch Bonnet peppers 
2 Tbsp. thyme
 2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar


Directions:

1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
3. If using whole chicken, cut into 4 pieces. 
4. Rub the sauce in to the meat, saving some for basting and dipping later.
   Leave the chicken in the fridge to marinade overnight.
5. Take chicken out of fridge and bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. **To cook on grill** Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). 
6. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)
   
7. Serve with Festival and Rice and Beans.

Spicy Chicken with Rice

Ingredients:

1 cup uncooked long grain rice
1 1/2 cups chicken broth
1 cup salsa any brand and strength
4 boneless chicken breasts
3/4 cup shredded cheddar cheese

Directions:

1. Spray inside of slow cooker with Pam.
2. Pour rice into slow cooker.
3. Add chicken broth and salsa. Stir together well. 
4. Place chicken breasts on top.
5. Cover and cook on high for 1 hour ten on low for 2 to 4 hours or until chicken and rice are tender but not dry.
6. Garnish with cheese. 

Crock Pot Swiss Steak and Gravy

Ingredients:

2-2 1/2 pounds round or cube steak, cut into serving size pieces.

10 3/4 oz can Cream of Mushroom or Cream of Celery soup.

Half soup can of milk.

1 Package dry onion soup mix.

1 Package dry brown gravy mix.

Spices to taste

Directions:

1. Place steak pieces in slow cooker.
2. Combine soup and milk in bowl and mix. Pour over steak.
3. Sprinkle dry soup and gravy mix over top.
4. Cover and cook on high for about 1 hour and then on low for 2 to 5 hours or until meat is tender.

Serve over either white rice, mashed potatoes or egg noodles.

Jamaican Rice and Beans

Ingredients:

3 cups of long grain, not instant rice

1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)

5 cloves of garlic (finely chopped)

1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)

3 Scallion (spring onions may be used as a substitute)

1 tin (or one cup) of coconut milk

1 teaspoon of salt

1 teaspoon of black pepper

2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Directions:

*If you are using dried Kidney beans,

you will need to wash them first then put them to soak over night in 3 cups of water.

*If you are using canned Kidney beans you can skip to #3.

If you are using dried bean and have soaked them overnight proceed here.

1. Crush the garlic and add to 7 cups of water in a large pot.

2. Boil garlic and beans for 45 minutes.

3.Add the coconut milk, rice, salt, black pepper and thyme to the pot with the beans. If using canned beans add them to this mix along with 3 cups of water.

4. Crush the scallion (do not chop) and add to pot.

5. Add the uncut scotch bonnet pepper, nb - the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavor.

6. Simmer on low for about 40 minutes with the lid on the pot.