Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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This recipe has been very kindly submitted to us by Jamie Hodges for us to share with you on our website. We hope you enjoy it – please do note that we are not able to try and test every recipe sent to us so all feedback is very much appreciated.
Brown Buffalo meat in large pot, a few handfuls at a time.
Once all the Buffalo is done, leave in another container while browning the onions in the same pot.
After the onions are done, put the browned Buffalo, tinned tomatoes (chop if not chopped), tomato paste and zanzibar curry powder into the large pot and simmer on a low heat, with the lid off, for approx. an hour to reduce the tomatoes (may take longer depending on the tomatoes) until you’re happy with the consistency of the sauce.
Check whether the meat is tender enough, if not, put a lid on the pot and put in the oven at about 150 degrees C (fan) or 180 degrees C (no fan) until the meat is tender. Add sugar, salt and pepper to taste, a little at a time, until the flavours are balanced. Serve with rice and bread. Enjoy!