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Showing 1-5 of 5
By Chef #847160
on May 31, 2008
on March 25, 2007
This is delicious! I doubled the amount of marinade ingredients and boiled it after removing the chicken, and stirred it into cooked white rice. The chicken was juicy and had just enough spice. I am going to try the marinade on a pork loin, too! And this summer, will grill the chicken. Thanks, MG!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 12, 2006
I prepared this dish using chicken thighs as a quick no fuss dish. Not sure how to rate this as I did enjoy it as a meal. The chicken was moist and tender, with the high heat and short cooking time sealing in the juices and marinade. The flavors were also good, a wee bit spicy with nice accents from the ginger and allspice. Next time, I would consider doubling up on the spices to make the flavors a little more assertive. A definite keeper.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 22, 2005
I made this for my husband because he loves spicy foods and jerk seasoning. We used chicken breasts and thighs. Instead of broiling or roasting, however, I sauteed the breasts - when they were about 3/4 done in the pan, I added about 1/3 cup of sherry to aid in the cooking/browning. When the breasts were firm, and I removed them from the pan, I added about another 1/4 cup of sherry to deglaze the pan. When it made a nifty sauce, I poured it over the breasts. Steingrim *really* liked the sauce, and said it was sort of like a "sherry pepper" flavor, which is popular in Caribbean cooking. The allspice made all the difference in this recipe, in my opinion - don't skip it! An *excellent* recipe, well worth 5 stars.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 27, 2000
Serving Size: 1 (148 g)
Servings Per Recipe: 4