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Jamaican Chicken Back Recipes You Must Try!

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Jamaican Chicken Back RecipesJamaican Chicken Back Recipes

by Venesha Johnson | Associate Writer

Rich or Poor, this is one dish every Jamaican loves. Chicken Back. Well, chicken back isn’t an actual dish but, it can be made into some of our favourite dishes. Let me explain.

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Chicken back is a part of the chicken that includes the backbones and some meat, often with a fair amount of skin. It’s a favourite amongst us Jamaicans because it is extremely affordable compared to every other protein in our local meat shops. Plus it is super versatile. Because of its affordability, it has been nicknamed “ghetto steak”.

How Chicken Back is Typically Prepared

Chicken back can be prepared in numerous ways, some of my favourites include, curried, brown stew, fried, jerk or in soups.

The main turn-off for most people when it comes to preparing chicken back is how difficult it can be to clean up and prep. It is quite fatty, so there tends to be a lot of extra skin and fat to remove.

Once that is out of the way and you wash the meat with lime juice and vinegar, all you need to do is season based on the dish you are cooking. Here are some great recipes to try.

Jamaican Chicken Back Recipes

Curry Chicken Back

Curry chicken back is a hearty dish where chicken back is simmered in a rich curry sauce. The recipe typically involves marinating the chicken back with curry powder, garlic, thyme, and other spices, then slowly cooking it with potatoes, and carrots. The result is a fragrant, creamy curry that’s perfect with rice or roti.

Jamaican Curry Chicken Back Recipe

INGREDIENTS

  • 2 pounds of chicken back
  • 2 tablespoons of curry powder
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon of thyme
  • 1 potato, diced
  • 1 carrot, sliced
  • 1 tablespoon Maggi chicken season
  • 1 tablespoon Maggi all-purpose season
  • 1 scotch bonnet pepper
  • Cooking oil
  • Water

PROCEDURE

  1. Marinate the chicken back with curry powder, onion, garlic, thyme, pepper, and all seasonings.
  2. In a large pot, heat a little cooking oil and add curry powder. Allow the curry to burn for a minute, stirring continuously.
  3. Add the marinated chicken back and brown on all sides.
  4. Add the potato and carrot, then pour in enough water to barely cover the meat.
  5. Simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened.

Brown Stew Chicken Back

Brown stew chicken back is another popular Jamaican dish, characterised by its deep, rich flavour. The chicken back is browned and then cooked in a savoury sauce made with tomatoes, onions, and bell peppers.

Jamaican Brown Stew Chicken Back Recipe

INGREDIENTS

  • 2 pounds of chicken back
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 tomatoes, chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of thyme
  • 1 tablespoon of browning
  • 1 tablespoon Maggi chicken season
  • 1 tablespoon Maggi all-purpose season
  • 1 scotch bonnet pepper
  • Cooking oil
  • Water

PROCEDURE

  1. Brown the chicken back (marinated overnight with all the seasonings) in a large pot with a little oil.
  2. Add the seasonings used to marinate the chicken back to the pot and slightly cover it with water.
  3. Cover and simmer for 30-40 minutes, or until the chicken is cooked through.

Fried Chicken Back

Fried chicken back is a crispy and indulgent treat. It’s usually marinated with spices and then deep-fried to a golden brown.

Jamaican Fried Chicken Back Recipe

INGREDIENTS

  • 2 pounds of chicken back
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and pepper to taste
  • Oil for frying
  • 1 tablespoon Maggi chicken season
  • 1 tablespoon Maggi all-purpose season
  • Thyme
  • Garlic
  • Pimento seeds

PROCEDURE

  1. Marinate the chicken back with paprika, garlic powder, onion powder, salt, maggi seasonings and pepper.
  2. Heat oil in a large skillet and add a few cloves of garlic, a handful of pimento seeds and a few sprigs of thyme.
  3. Fry the chicken back until golden brown and crispy.
  4. Drain on paper towels and serve hot.

Chicken Back and Ackee

This is one of my favourites! You have heard of ackee and saltfish, right? It’s our national dish and oh so delicious.

But as a little twist, we Jamaicans love to cut the chicken back into small pieces, fry them nice and crispy, and then add it to the ackee.

For this recipe, we will be using canned ackee, but, if you have fresh ackee on hand you can use it just the same. Please note, however, that it will take more time to prepare fresh ackee than the one from the can.

Jamaican Chicken Back and Ackee Recipe

INGREDIENTS

  • 2 pounds of chicken back
  • 1 can of ackee, drained
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 cloves of garlic, minced
  • 1 teaspoon of thyme
  • 1 tablespoon Maggi chicken season
  • 1 tablespoon Maggi all-purpose season
  • 1 scotch bonnet pepper
  • Salt and pepper to taste

PROCEDURE

  1. Season and Marinate the chicken back with all the seasonings and herbs
  2. In a pot, heat some cooking oil and fry the chicken back pieces until nice and crispy on both sides.
  3. Add the ackee and thyme, and cook for a few minutes.
  4. Season with salt and pepper to taste, and serve hot.

So, while chicken back may be frowned upon because it’s “poor people's food” it makes super versatile and makes an amazing, super flavourful dish. Give it a try!

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