Everything You Need for an Ideal Jamaican Christmas Dinner

A true Jamaican Christmas dinner is all about the meats- lots of it and with amazing seasoning combinations that will make celebrating the holidays a truly “belly” fulfilling experience. We have the perfect recipe selections that will make your dinner a flavorful and irie experience.

JCS BROWN STEW CHICKEN

No Jamaican dinner is complete without some brown Stew Chicken. The combination of authentic Jamaican herbs and spices as well as the Mushroom Soy and Browning Caramel, make this version of the dish unlike any other. Be careful who you invite over to sample this dish for the Holidays; they may never want to leave.

Ingredients- Yields 6-8

-1 small whole chicken, cut into portions
-1 large tomato, chopped
-3 -4 stalks scallions, chopped
-1 large onion, chopped
-2 garlic cloves, chopped
-1 hot pepper, chopped (scotch bonnet)
-1 carrot, chopped finely
-1 lime or 1/4 cup lime juice
-2 tsp. JCS Dry Thyme
-1 tsp. JCS Whole Pimento
-2 tbsp. CPC Mushroom Soy sauce
-2 cups JCS Coconut Milk
-1/2 tablespoon flour
-1 tbsp. JCS Coconut Oil
-2 tbsp. JCS Browning

Preparation

1. Wash chicken with lemon juice and drain well. -Combine tomato, scallion, onion, garlic, pepper, thyme, pimento, mushroom soy sauce and browning in a large bowl and then mix in the chicken pieces. -Cover and marinate at least one hour. Heat coconut oil in a Dutch pot or large saucepan.

2. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.

3. Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.

4. Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots.

5. Stir and cook over medium heat for 10 minutes.

6. Mix flour and coconut milk and add to stew, stirring constantly.

7. Reduce heat and cook for another 20 minutes or until tender. -Serve with rice & peas.

RICE & PEAS

This is one of the main accompaniments to many Jamaican dishes. The JCS brand of Beans and Coconut milk is what makes this very simple dish -- extraordinary.

Ingredients- Yields 8-10

1 can JCS Gungo Peas (16 oz) or 1 can JCS Red Kidney Beans (15 oz)
1 can JCS Coconut Milk (14 oz)
2 cups long-grain rice
1 onion, chopped
1 clove garlic, chopped
1 cube chicken bullion
1/2 tsp dried JCS thyme
1 tbsp. butter or 1 tbsp. margarine
1 whole scotch bonnet pepper (optional)

Preparation

1. Drain liquid from can peas or beans into a measuring cup.

2. Add coconut milk to the measuring cup. Make sure there are at least 3 1/2 cups of liquid in the measuring cup. Add water if necessary.

3. Pour liquid from the measuring cup into a saucepan.

4. Add beans/peas, onion, garlic, chicken bouillon, thyme, and butter/margarine. Bring to a boil.

5. Add rice to the mixture. Stir well.

6. Place whole scotch bonnet pepper in saucepan without bursting it.

7. Reduce heat to low, cover tightly, and simmer for approximately 25 minutes (or until water evaporates).

8. Remove whole scotch bonnet pepper and serve.

JCS CURRY CHICKEN

If you are looking for an authentic and flavorful curry recipe for the holidays, then you simply cannot go without using the JCS Curry powder. For many Jamaicans, curry is all about the color and the flavors and this recipe is will not disappoint. Forget leaving cookies for Santa, a plate of curry chicken will surely get you those extra gifts ☺

Ingredients- Yields 6-8

-4lb chicken, chopped in small pieces -2 tbsp. Lemon juice (for washing chicken)
-2 tbsp. of cooking oil
-3/4 tsp. JCS Black Pepper 4oz
-3 cups water
-1 tomatoes, chopped
-1 onions, chopped
-5-6 tbsp. JCS - Hot/Mild Curry Powder
-1/2 clove garlic, chopped
-1 pinch of JCS Thyme
-2 slices hot pepper (optional)
-Salt

Preparation

1. Cut chicken into small pieces and wash with lemon juice.

2. Season chicken with salt, black pepper, curry powder and chopped garlic and let it marinate.

3. Brown (fry) about 1 tsp. curry powder, onions, tomatoes, thyme and pepper in oil.

4. Add chicken and brown (fry) for five minutes.

5. Finally add water, lower heat, cover and simmer for 30 minutes.

6. Best served with white rice.

JCS CURRY GOAT

No Jamaican celebration will be complete without some Curried Goat. When cooked right, the tender meat and flavorful combinations will have you singing Christmas carols in Patois. Be sure to close the windows or you might find the Christmas table more crowded than expected.

Ingredients- Yield: 6-8

-3 lb. Goat Meat (cut up in bite size pieces)
-1 Large Onion (chopped)
-2 cloves Garlic (chopped)
-1 Scotch Bonnet Pepper (chopped and seeded)
-4 oz. JCS Curry Powder
-1 oz. Cooking Oil
-1 oz. JCS Black Pepper
-2 tbsp. Salt
-4 sprig. Thyme
-1/2 oz. Vinegar
-6 Pimento Seeds (Allspice)

Preparation

1. Wash goat meat with vinegar. Rub in all the seasonings and let it sit in the refrigerator for an hour.

2. In a saucepan, heat the oil on high. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.

3. Add meat then stir it in the hot oil for two minutes; be careful not to burn the meat.

4. Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.

5. Lower heat to medium and add 2 cups of water and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.

6. Simmer for another 20 minutes, and then check to see if the meat is medium soft.

7. If it is so, add the seasonings you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat.

8. (Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.

9. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.

DRINKS

RUM PUNCH

A Jamaican Christmas is all about the rum punch. Refrain from leaving any for Santa or that sleigh might be driving itself. *Drink responsibly* 

 Ingredients- Yield 8

-2 ½ cups Pineapple Juice
-2 ½ cups Orange Juice
-2 ½ cups JCS Tropical Fruit Punch (can)
-2 cups JCS Strawberry Syrup
-1/2 cup dark rum (such as Meyer’s) -1/2 cup white rum (Wray & Nephew or Bacardi) -1/4 cup lime juice -4 drop(s) Angostura Bitters

Method

-Combine all the ingredients in a punch bowl
-Float orange slices and lemon slices in the punch bowl

DESSERT

JCS COCONUT CORNMEAL PUDDING

Christmas dinner isn’t complete without a delicious island dessert. To really tie everything together, give our amazing JCS Coconut Cornmeal Pudding a try! It’s the perfect way to finish the meal and will make sure the whole family comes back for more next year.

Ingredients

-3 cups JCS Fine Cornmeal
-1/2 cup spelt flour
-1 ½ tsp. ground coriander
-1/4 cup shredded coconut
-1 tsp. salt
-2 cups JCS Coconut Milk
-3 cups water
-2 tsp. JCS Vanilla flavoring
-1/4 cup JCS Coconut Oil
-3 ripe bananas
-1/4 cup of raisins

For the Topping

-1 cup of coconut milk
-1/4 cup of JCS Honey
-1/2 tsp. ground coriander

Preparation

1. Preheat oven to 350 F. Grease a 10inch baking pan.

2. Combine cornmeal with flour, coriander, shredded coconut and salt in a large bowl

3. In a saucepan, heat coconut milk, water and vanilla.

4. Crush the ripe bananas and add with oil and raisins. Mix well until liquid is heated, not boiling

5. Add a half of the liquid to the dry ingredients and mix. Add the remaining liquid and mix into a smooth batter. (Remove all lumps)

6. Pour into baking pan and bake for 15 minutes.

7. In a small bowl combine the topping ingredients and mix well. After 15 minutes stir the batter to evenly distribute the raisins.

8. Pour topping over the pudding and bake for 1 hour.