Jamaican Food Recipe, Chicken Rundown

I love Jamaican food. I think I’ve mentioned that before, but I really do. To me, the spicier the better, which is why I love jerk so much. My wife is not so much into the spicy food as I am, but she does love good jerk chicken.

When I buy my ethnic ingredients, I try to stay away from grocery stores. They just don’t seem to always have authentic food. I like the Walkerswood brand of Jamaican spices and sauces. However, they have been very low on supplies lately, and I’m not sure why, maybe because of the hurricane last year. But I do still buy their brand, but from Red Pepper Mall. (Update – I haven’t had good luck with Red Pepper Mall, I never received the dried jerk I ordered, and was told it was back ordered. I still never got it and finally they said they would send something else, but it never came. So I would NOT recommend buying from Red Pepper Mall.)

Anyway, I ordered some Coconut Rundown Sauce, and went to find a recipe for it. I found one on the Walkerswood website (The site has since gone away). I wasn’t sure what to expect, it’s coconut milk with spices and other seasonings. When it came I tried a bit by itself, it tasted very spicy and oniony (is that a word?). But when I used it with the chicken, the spices were toned down, and it was great. Great isn’t even the word for it. I loved it. So here is the recipe that I used straight from the Walkerswood website. Oh, and it was very easy too.

Chicken Rundown with Wine

Serves 6

Ingredients

6 Boneless, skinless chicken breasts
1tbsp Oil
2tbsp White wine
180ml Walkerswood Coconut Rundown Sauce
2tbsp Fresh Cream
2Tbsp Fresh Cilantro, chopped
salt & pepper to taste

For Marinade
2 cloves Garlic, pressed
leaves from a big sprig of thyme
1 onion, finely chopped
1tsp Grated fresh ginger root (optional)

Directions

Wash and dry chicken and cut into cubes. Marinate the chicken for at least 1hour in the garlic, thyme, salt and pepper onion and ginger, if using.
Heat oil in a skillet. Remove the chicken and reserve the seasonings. Saute chicken pieces until brown. Add reserved seasonings and cook for 1 minute. De-glaze pan with wine, add coconut rundown sauce and cream, reduce heat and simmer for 5 minutes or until chicken is cooked. Add the cilantro at the end.

Cooking Instructions

Cooking time 15minutes

Serving Suggestions

Very good with callaloo rice

I think you should definitely try it. It was really good.

If you have any Caribbean or Jamaican recipes, share them with us in the comments. I’m sure the readers of this blog would appreciate it a lot. I would too, I’m always looking for new and different foods to try.

Posted on March 27, 2008 - Filed Under Food, Not Much to do with the Beach

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