• Chef D.Arthur

Braised Jerk Chicken & Gouda Grits


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)


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!