Braised Jerk Chicken & Gouda Grits
INGREDIENTS
Jerk Chicken
• 1 ½ lbs. boneless skinless chicken thighs
• 3 tbsp. canola oil, divided
• 4 - 5 tbsp. wet jerk seasoning (Walkerswood)
• 1 cup chicken stock
• 1 medium red bell pepper, sliced
• 1 medium yellow pepper, sliced
• 1 medium red onion, sliced
Smoked Gouda Grits
• 1 ½ cups chicken stock
• ½ cup instant grits
• ½ cup smoked gouda, shredded
• ½ cup heavy whipping cream
• Goya Adobo seasoning (to taste)
• 1 tsp. smoked paprika
• Queso fresco, crumbled (garnish)
INSTRUCTIONS
Jerk Chicken
• In a large bowl, mix together chicken thighs, 1 tbsp. of canola oil, and wet jerk seasoning. Coat well. Marinate for 1 hour.
• In a large deep skillet or Dutch oven, heat 1 tbsp. of canola oil on medium high heat. Add marinated jerk chicken.
• Sear chicken until browned on each side, 2 – 3 minutes. Add chicken stock. Place on lid. Cook until chicken is done, about 20 minutes. Shred and set aside.
• In a separate large skillet, heat 1 tbsp. of canola oil on medium high heat. Add bell peppers and onions. Sauté until tender, 3 – 5 minutes. Set aside.
Smoked Gouda Grits
• In a large pot, bring chicken stock to a boil on medium high heat. Mix in grits, stirring occasionally to prevent lumping. Reduce heat to medium. Cook until grits soften, 5- 7 minutes.
• In a separate pot, bring heavy whipping cream to a simmer on medium heat.
• Season grits with Goya Adobo seasoning (to taste) and paprika. Mix in hot heavy whipping cream. Remove from heat. Mix smoked Gouda into grits.
• In a large casserole dish, assemble sautéed peppers & onions and braised chicken thighs over grits. Garnish with crumbled queso fresco and smoked paprika. Serve!