This was very tasty and very spicy! I had to replace chives with parsley and habanero with pickled jalapeno (couldn't get them). Also used chicken thighs instead of breasts. Recipe didn't give a temp. to bake at so I did at 375Â°F for 35 minutes. Chicken was nice and moist. Loved the flavors from the seasoning mix. Thanks and good luck in the contest! - Mar 5, 2006 Update: I had some of this in the freezer and wanted to do something a little different with it. I thawed out a serving (a couple thighs worth) and then mixed it with a pkg of cream cheese, a couple Tbsp mayo and 1/2 cup shredded cheddar cheese to make an excellent chicken salad! Thanks again Pamela!
This is dish creates the most amazing aroma in the kitchen while it's baking, and then the most amazing flavors explode in your mouth while eating it. I love serving this over rice and a side salad. Such a different flavor experience. I usually try not to step too far out of my comfort zone with recipes, but I took a chance on this one and it's now one of our absolute favorites.
I was a little disappointed with this recipe because it didn't taste very Jamaican, but it wasn't terrible. The spices and the vegetables were looking very good, until I added the crushed tomatoes. It seemed like there were too many and I didn't feel like this recipe was much different than putting tomato sauce on top of chicken and baking it. If I made this again, I would double the spices, or cut the crushed tomatoes in half. We left out the habenero and the cayenne, because my family does not like spicy stuff. It may have tasted better with the spicy ingredients, but I think the recipe needs to hold it's own without the spice. Thanks anyway, it was fun to try!
I expected it to taste like something Jamaican and it really didn't to me. It was not at all what I expected and it may have been better without the crushed tomatoes.
I made this tonight for supper and we loved it. The chicken was moist and juicy with the lovely vegetable mixture on top. I served this with rice and peas and glazed carrots. Thank you for sharing this recipe with us, its a keeper.
This was very good, served it over rice. I used an unseeded jalapeno instead of the habenero and it was plenty spicy! Leftover chicken will go into a soup for dinner on Monday night which is something that I do often when we have leftover chicken. Reviewed for Healthy Choices 2008 ABC Tag Game.
It was wonderful spicewise but we used half a cup of serranos for our peppers and it was way too hot - and we know spicey! I will use the serranos again next time but probably a 1/4 cup of them so I can enjoy the other spices.
I really liked the flavour in this. As we can't handle things too hot I cut the cayenne into a 1/4 teaspoon and omitted the habanero pepper and it was perfect. Lightly spiced without burning the mouth. We really enjoyed it. Thanks for sharing!
Very very good! I mixed the spices together and added it to a bag of skineless chicken legs and thighs, and froze it for several weeks. I pulled it out of the freezer last nigth to thaw in the fridge. I mixed up the topping just before baking, and added an additional teaspoon of brown sugar to the topping to sweeten it up a little more for my family's liking, and a few dashes of hot pepper sauce in place of the habenero. I only added the topping to half the chicken (due to the kids). It baked up so fantastically- the chicken without the topping were flavorful but not too spicy, the ones with the topping were so flavorful and delicious. What a great recipe- thanks for posting!
I made this recipe this weekend for my family and they did not care for it. I have been to Jamaica and it didn't taste like the jerk chicken that they have there. It was too thyme, too tomatoey and not enough jerk taste. My husband said it tasted like I poured a hot salsa over top of the chicken and baked it. The jerk chicken in Jamaica is more like a barbecue sauce on the chicken. If I make it again, I would tweak the recipe for more jerk flavor.