I've made it a few times already but its become one of my favorites and can last for days, a jerk chicken stew with baked beans and rice. I will post pictures and recipe as I work on it today.
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Two main tools: some kind of baking dish and a deep bottom large cast iron skillet.pic.twitter.com/UjyZxOkTgx
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Eight bone in chicken thighs have been marinating over night in allspice, chopped time, chopped garlic, chopped habanero, chopped ginger, paprika, salt, pepper, a teaspoon of brown sugar and a teaspoon of apple cider vinegar. Thighs gashed to bone to get the marinade in deep.pic.twitter.com/hfKXjVWEpX
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Of course the thyme is fresh from the herb garden
@sadmoonanalog crafted for me. The best gifts can and should be used.pic.twitter.com/BOBDjWU7dm
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Here's the veggie spread. Sliced carrots, diced orange bell pepper and onions. Also greens of some scallions, of which the whites were part of the marinade I forgot to add. Kept them fresh in cold water, refrigerated overnight. Veggie refuse will become stock.pic.twitter.com/XlvgPIfb4f
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Slight aside: under normal circumstances I would trim chicken thighs and use fat to sear the thighs first but I was squeezed for time and didn't. For the best sear you definitely want to trim excess skin.
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Wait ten years for this massive skillets handle to get hot to the touch so you know heat is even distributed. I removed the fire alarm as to not be deterred from glory, dont forget this crucial step.pic.twitter.com/3EXVT1CiSW
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Do not worry about crowding the pan, just be vigilant because brown sugar burns easily.pic.twitter.com/ewFbJdiMiF
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Sear both sides and reserve into the marinade bowl. We are gonna use that marinade too.pic.twitter.com/nsIIHtZeGJ
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Chicken all seared. Now the most annoying part of this venture is letting that skillet lose some heat so the excess chicken fat does not immediately burn diced onions.pic.twitter.com/PXuDHBIRy7
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a hack we use: - pour fat out - invert pan under cold running water - back to stove, pour fat back in
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