Slow Cooked Jerk Chicken Drumsticks with Cilantro Lime Basmati Rice

There is a simple trick I recently learned that will make chicken of any kind absolutely amazing. Slow cook it, then pop it under a broiler and the end result is fall off the bone chicken with crispy skin. This jerk chicken recipe, based off of an America’s Test Kitchen recipe that I found here, packs so much flavor it’s ridiculous. It’s sweet, spicy, crunchy and all the seasonings and herbs really work well together. I added Chipotle style cilantro lime basmati rice, and made sure to drizzle tons of lime juice all over everything.

Jerk Chicken 031Slow cooked jerk chicken served with cilantro lime rice and lime wedges. Half of the chicken shown here.



Ingredient list: Tilda basmati rice (the best), molasses, salt, olive oil, cardamom, all spice, 4 pounds of chicken drumsticks (thighs will work as well), cilantro, ginger, green onions, limes, habanero peppers and garlic. Not pictured: thyme.


Peel 1 inch of the ginger with a spoon. Using a spoon makes this otherwise difficult task so quick and easy. Then, crack the cardamom pods and extract the seeds. Be very careful about touching the habaneros with your hands — even after scrubbing with soap and hot water, touching your eyes or other sensitive area HUUURTS. Just trust me on this.


Throw the chopped green onions, seeded habaneros (leave the seeds in if you really like heat, only use 1 pepper if you just want a little), garlic, thyme, molasses, salt, all spice, cardamom seeds and olive oil into a food processor. Pulse until the mixture becomes a fully pureed.


Add the drumsticks and half of the sauce into a crock pot, making sure each piece of chicken is coated. Cook on low for 4 hours or high for 3.


Turn your broiler on high. Cover a large pan in tin foil, and arrange the chicken on a greased rack. Brush each piece with half of the remaining mixture. Broil for 10-15 minutes. Turn over, coat again, and broil a second time for 10-15 minutes, or until the chicken is blackened and crispy on the outside.

While the chicken is broiling, prepare 2 cups of basmati rice according to the packaging instructions. For best results, I usually soak basmati rice in cold water for a half hour, then drain before cooking. Add the juice of 1 lime, the zest of 1 lime and 3 tablespoons of finely chopped cilantro.

Jerk Chicken 043
Serve hot out of the oven with limes for garnish.

Slow Cooked Jerk Chicken Drumsticks with Cilantro Lime Basmati Rice
Serves 4-6, cook time 4 hours

  • 1 bunch of green onions, chopped
  • 1/4 cup olive oil
  • 2 habanero chilies, stemmed and seeded
  • 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
  • 2 tablespoons molasses
  • 3 garlic cloves, peeled
  • 1 tablespoon thyme
  • 2 teaspoons all spice
  • 1/4 teaspoon cardamom seeds
  • 1 teaspoon salt
  • 4 pounds skin-on chicken drumsticks
  • 2 cups uncooked basmati rice, prepared
  • Juice and zest of 1 lime
  • 3 tablespoons finely chopped cilantro
  • lime wedges for garnish
  1. Peel the ginger with a spoon and chop into pieces, extract the cardamom seeds out of their pods, peel the garlic cloves, chop the green onions, and de-stem and seed the habaneros.
  2. In a food processor, add the green onions, olive oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom seeds and salt. Pulse until the mixture is fully pureed.
  3. In a crock pot, add in the drumsticks and half of the mixture, making sure each piece of chicken us fully coated. Cook on high for 3 hours or low for 4 hours.
  4. Turn your oven to broil on high. Line a large pan with foil, and position a greased rack over the pan. Place each drumstick on the rack, and brush on half of the remaining mixture. Broil the chicken for 10-15 minutes, then flip and coat with the rest of the mixture. Broil for another 10-15 minutes, or until the skin has become crispy and dark.
  5. Add the lime juice, lime zest and chopped cilantro to the basmati rice.
  6. Serve hot with lime wedges.

Corned Beef Hash from Scratch

In lieu of Saint Patrick’s Day, I’m sharing with you perhaps the most delicious thing you can do with corned beef. I think the Irish are on to something – this stuff is absolutely amazing. Since you can’t make any corned beef dish spontaneously, every St. Patrick’s day, I find myself throwing the corned beef into my crock pot, going out to a pub and completely forgetting about it, then coming back to my apartment and being pleasantly surprised that there are pounds of slow cooked meat on my counter, smelling great and ready to eat.

Cooking traditional Irish food is a great way to celebrate the holiday, rather than wearing kelly green and bar hopping until you puke cheap green beer. But maybe that’s just me – I think I’m getting old.


Dice up the corned beef, add onions, herbs and potatoes. Fry an egg on top, and you can’t get much better than that.

If you’ve never made a corned beef brisket in the crock pot before, here’s a quick overview:

  1. Make sure to buy a brisket that will actually fit into your crock pot. I’ve been known to buy a bigger piece of meat than the space allotted in the pot, and being faced with quite the challenge.
  2. If it is on the large side, trim the fat or cut it in half if it’s too long.
  3. Place the raw brisket in the crock pot. Open the bag of seasoning and throw it in there too.
  4. Fill the crock pot with water, making sure that the meat is fully immersed in liquid.
  5. Cook on low for about 8 hours. You know it’s done when you stick a fork in it, and the meat just falls apart. So good.


Ingredient list: potatoes, cooked and diced corned beef, chopped fresh thyme, diced onions and eggs. Not pictured: olive oil, salt and pepper.


In a large mixing bowl, combine the diced onions, thyme and corned beef.


Boil the potatoes, then dice them into chunks.


Add in the cooked and diced potatoes into the mixture, along with salt and pepper to taste.


In a large skillet or nonstick pan, pour in about 2 tablespoons of olive oil. When the oil is almost smoking hot, pour in enough of the corned beef hash for a single serving. On high heat, let it cook for about 5 minutes. Flip the mixture over with a spatula and cook 5 more minutes. Do this in batches for as many people as you are serving.


Add a fried egg on top, and enjoy!

Corned Beef Hash from Scratch
Serves 4, cook time 8.5 hours

  • Corned beef brisket, 3-4 lbs
  • Water
  • Half pound potatoes
  • Half a sweet onion, diced
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 6-8 eggs
  1. Cook the corned beef on low for 8 hours in a crock pot. More specific directions above. You’ll know when it’s done when you stick a fork in it and the meat falls apart.
  2. Remove the cooked brisket from the crock pot and dice it into chunks.
  3. Add the corned beef, thyme and onions to a large bowl.
  4. Boil the potatoes until cooked.
  5. Drain and dice the potatoes into chunks. Add the potatoes to the bowl. Add salt and pepper to taste.
  6. In a large skillet or nonstick pan, add 2 tablespoons of olive oil. When it’s almost smoking hot, add 1 serving of the hash. On high heat, cook for 5 minutes. Flip the mixture with a spatula, and cook 5 more minutes.
  7. Top it off with a couple of fried eggs, and enjoy.

Chili Two Ways: Cincinnati and Southwestern

While I’m really not fussed about the Superbowl, football, or sports in general, I sure do love game day food. If you see me at a Superbowl party in the future, and I have a fanatical, excited look in my eyes, rest assured–it’s because of the food.

Chili is your game day staple. I love the stuff. Today I made a huge batch, and presented it two different ways. For the Southwestern style I served it in a bowl, topped with shredded cheddar, slices of avocado and green onions, maybe with a little more hot sauce added to it. In Cincinnati, they do it a little different. Actually very different. Ohioans top spaghetti noodles with chili that’s a little sweeter than normal, and pile on cheddar cheese and diced onions. Weird, huh? Weird, but also so awesome.

The chili itself is Cincinnati style, adapted from the blog Sweet Pea’s Kitchen. It’s warm, hearty and on the sweet side. Hands down the best tasting chili around.

Chili 065
Cincinnati chili and chili Southwestern style


I
ngredient list: Cayenne pepper, oregano, cinnamon, black pepper, chili powder, chicken broth (only 1 needed), canola oil, apple cider vinegar, tomato sauce, cocoa, salt, sugar, 2 cups of diced onions, 2 cloves of minced garlic, 2 lbs of ground chuck. Note: ignore the flour–not sure why I included it. Add in a can of kidney beans.

Chili 043
Accompaniments: For Southwestern chili–avocado slices, green onion, shredded cheddar. For Cincinnati chili–buttered spaghetti noodles, raw diced onions, shredded cheddar.


Pour the raw meat into a large saucepan of boiling water. Break up the meat into strands, and wait until it starts foaming. Just before the liquid starts to boil again, drain the meat and set aside.


Mix together all the spices in a small bowl.


In the large saucepan, saute the onions and garlic for about 5 minutes, then pour in the spice mixture. Saute 30 seconds more.


Mix in the broth, water, vinegar, sugar and tomato sauce. Add in the ground beef and bring to a boil. Reduce to a simmer for about an hour (or until desired consistency is reached), stirring occasionally. Adjust seasonings to taste, and it’s ready to eat!


Southwestern style chili – served with hot sauce, avocado slices, green onions, hot sauce and shredded cheese.


Cincinnati style chili – buttered spaghetti noodles topped with shredded cheddar cheese and diced onions.

Chili Two Ways
Serves 5, cook time 1.5 hours

  • 2 teaspoons salt, divided
  • 2 lbs ground beef chuck
  • 2 tablespoons canola oil
  • 2 cups onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 3 teaspoons cocoa
  • 1.5 teaspoons ground cinnamon
  • .5 teaspoon cayenne pepper
  • .25 teaspoon ground black pepper
  • 2 cups (1 can) chicken broth
  • 2 cups H20
  • 2 tablespoons cider vinegar
  • 2 teaspoons dark brown sugar
  • 2 cups canned tomato sauce
  • 1 can kidney beans
  • 1 lb buttered spaghetti noodles
  • Diced raw onions
  • Shredded cheddar cheese
  • Sliced green onions
  • Sliced avocado
  • Hot sauce
  1. In a large saucepan, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add in the raw ground beef, and stir until the beef is separated into strands.
  2. Wait for the liquid to foam. Right before it begins to boil again, drain the meat and set aside. Clean out the saucepan to use again.
  3. Mix together all of the spices (chili powder, oregano, cocoa, cinnamon, cayenne, black pepper, salt) in a small bowl.
  4. Saute the onions and garlic with the canola oil, about 5 minutes. Pour the spice mixture into the saucepan and saute about 30 seconds.
  5. Pour in the broth, water, vinegar, brown sugar and tomato sauce. Stir until completely mixed.
  6. Add in the ground beef. Bring the mixture to a boil. Reduce heat and simmer for 1 hour, or until thickened. Stir occasionally.
  7. Adjust the seasonings to taste.
  8. Present Cincinnati or Southwestern style – and enjoy!