Cinnamon Jerked Chicken
Summary: Deep rich and delicious flavors to make your chicken a family favorite.
- 2 1/2 to 3 Pounds of Skinned Chicken pieces (I normally use skinless breast pieces, but legs and thighs are just as delicious).
- 1 tsp. ground cinnamon
- 2 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 5 cloves of garlic (minced)
- 1 large onion (coarsely chopped)
- 2 Cups water
- 1 Can (6 ounces) tomato paste (Italian seasoning paste, if you can find it. If not, plain tomato paste is good).
- 1 Tbsp Italian Herb Seasoning
- 1/2 cup grated Parmesan Cheese
- 2 Tbsp Olive Oil
- Take a paper towel and pat dry all of the chicken pieces. Place chicken aside.
- In a small bowl, mix cinnamon, salt and pepper well.
- Rub the cinnamon mixture, with your fingers, into all of the chicken pieces.
- Heat Olive Oil in a large nonreactive skillet.
- When oil is hot, place the chicken pieces in the skillet to sear (about 4 minutes on each side). If you do not have a skillet large enough, you may need to sear the chicken in two batches. A skillet with 2 or 3″ sides works best.
- When chicken has been seared on both sides, remove from skillet and place aside.
- Lower the heat to medium-high and add 3 of the minced garlic cloves and the chopped onion.
- Saute the onions and garlic, until the onions become soft and golden brown.
- Add 1/2 cup of water to the onions and garlic in the pan. Use a spatula or spoon to deglaze the pan, scraping the bottom of the skillet and loosening any particles stuck on the bottom.
- When the water has mostly evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian herb seasoning and remaining minced garlic cloves. Mix well.
- Add the chicken back to the skillet. The tomato liquid should cover about 3/4 of the chicken. Cover the pot and simmer over medium-high heat for 30 – 40 minutes until chicken is tender and fully cooked.
- Place chicken mixture on a serving plate and sprinkle with Parmesan cheese.