Aired September 14, 2011
two tablespoons vegetable oil
2 pounds ground poultry
1 onion, finely chopped
4 cloves of garlic clove, finely chopped
One 2-inch bit of fresh ginger root, grated or finely chopped
2 cups chicken stock
2 scotch bonnet chile peppers, finely chopped (for any milder jerk, use 1 chile pepper, seeds and ribs removed for any very mild jerk, make use of a red Fresno pepper)
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon allspice (about 1/3 palmful)
About 1/2 teaspoon freshly grated nutmeg
Pepper and salt
One 14.5-ounce can diced tomato plants
One 12-ounce bottle lager beer (or omit the brownish sugar and add single serving of cola rather)
1/4 cup Worcestershire sauce
3 tablespoons brownish sugar
two tablespoons cider vinegar
Scallions, thinly sliced, for garnish
Heat the oil inside a large Nederlander oven over medium-high temperature. Add some poultry and prepare until browned, breaking up having a wooden spoon. Add some onion, garlic clove, ginger root and chile peppers. Stir in thyme, paprika, allspice, cloves, nutmeg, pepper and salt. Prepare for ten minutes. Stir within the chicken stock, tomato plants, beer, Worcestershire, brown sugar and vinegar simmer to mix the tastes, about a few minutes. Serve in bowls and top using the scallions.