Crock Pot Recipe: Jamaican BBQ Chicken Stew

Walkerswood Jamaican Jerk Barbecue Sauce is a one-of-a-kind spicy BBQ sauce that delivers delightfully exotic, tropical flavor in a traditionally rich, mellow and tangy barbecue base. The heat comes from scotch bonnet peppers and is what I consider to be a peppery medium level: Hot enough to register on your tongue as spicy but not enough to burn or hurt you, and it doesn't interfere with your ability to enjoy the other flavors in this Jamaican barbecue sauce. 

Surprisingly, the main ingredient in this unusual BBQ sauce is banana, and yet the sauce does not taste like bananas -- instead, it has a subtle fruitiness that tempers the feisty jerk seasonings including scallions, allspice, garlic and thyme. The overall effect is remarkably inviting and food-friendly, proving that in this case the sum or combination of the parts (ingredients) makes for an even greater, or tastier, whole.

Buy Walkerswood BBQ Sauce

Although Walkerswood Jamaican BBQ Sauce is usually used for basting chicken and meats during the last few minutes of grilling or baking, I was curious to find out how it would hold up to slow-cooking in a crock pot. So, I selected to test it on chicken and a few typical stew vegetables and crossed my fingers. The following recipe turned out quite nicely, and proved to be a hit for dinner as well as for lunch the next day (the leftovers developed even better flavor after sitting in the refrigerator overnight). 

The ingredient quantities below need not be followed exactly, and you could also add cubed potatoes or other common stew veggies if you wish. You'll want to serve this Jamaican BBQ Chicken Stew over cooked rice, or with some rolls or other bread to mop up the stew liquid.

Ingredients
1 lb to 1 1/2 lbs boneless skinless chicken thighs
2 small onions, sliced

4 garlic cloves, minced
1 large carrot, peeled & thickly sliced
1 cup frozen peas
1/2 bottle Walkerswood Jamaican Jerk BBQ Sauce

Combine all ingredients in your crock pot and cook on high for approx. 6 hrs or on low for approx. 8 hrs., until chicken is done and very tender. Serve hot over cooked rice.  Makes 6 to 8 servings.

Zestfully yours,
Gloria