Caribbean Jerked Chicken and Pot Roast in the Crock Pot

Recipe from Chetday.com

1/2 cup sliced green onions
2 tbs grated gingerroot
1 tsp ground allspice
3 fresh jalapeno chiles, seeded and coarsely chopped
1 tsp vegetable oil
2 tsp seasoned pepepr
1/2 tsp salt
1 clove garlic
1 tbs honey
5 chicken thighs and drumsticks (joined together)
Cooked rice
Papaya (optional, peeled and sliced

In a blender or food processor, combine onions, gingerroot, allspice, jalapeno chiles, oil, seasoned pepper, salt and garlic. Process until finely chopped. Stir in honey to form a paste. Brush on all sides of chicken. Place a rack in a slow cooker. Place chicken on rack. Cover and cook on low 4 to 4 1/2 hours or until chicken is tender. Serve with rice. Garnish with papaya.

Regarding Tuesday's recipe for Carribean Jerked Chicken, several people wrote in with comments about Jerk, the seasoning that makes the recipe so distinctive...

Chet, jerk is a dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed directly onto meat, or blended with a liquid to create a marinade. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. Such preparations are referred to as "jerk pork" and "jerk chicken." -- Georganna

"Jerk is a Jamaican tradition. The authentic method of jerking has been credited to the Maroons. These Jamaican heroes were runaway slaves who lived in the rugged mountains of the island and hunted wild boar. Portions of meat were highly seasoned with peppers & spices and cooked slowly over a fire pit of smoking pimento wood. Jerk was an option to salt curing which also helped to prevent spoilage in the tropical heat. The depth of flavour is achieved by seasoning large cuts of meat and allowing it to marinate in the spices before cooking. The results are hot, spicy chunks of tender meat." -- Cathy

What I was told is that jerked chicken or pork or whatever, is called that because in Jamaica they cook it over very hot BBQ grills and they have to "jerk" it off because of the heat. -- Brenda

Jerk is a method of cooking pork and chicken that dates back to the Carib-Arawak Indians who inhabited Jamaica. Captured animals were cleaned and then "jerked" with
sharp objects that created holes to stuff with local exotic spices. Jamaica is blessed with a great mix of locally grown spices that have long been a mainstay of Jamaican life and cuisine. The Meats were then placed in stone lined deep pits and covered with the pimento wood which smoked heavily imparting a unique flavor to the meat. The holes on the meat allowed heat to escape without the loss of moisture leaving the meat spicy, moist and tender - simply delicious. This entire cooking process and spice blend have become know as "Jerking." Authentic Jerk Sauces and Spices remain true to the original mixtures used in Jamaica. – Catherine

Note from Lucy: This sounded so good that I just had to post it… I hope some of you give it a try and let me know how you liked it.. The recipe below will be our Sunday dinner, but without the beer...lol.

For those that are more interested in Pot Roast, here is a video that will give you some ideas about how to successfully cook a pot roast in the crock pot.

Have a great weekend everyone....