Jerk Chicken 🐔 🇯🇲 with a twist

Happy Saturday, allow me to welcome you to my food blog.

Im ChefBgob, a 46 year old retired chef(no papers), that had to leave the kitchen life due to diabetic health issues. Working from mom and pops restaurants to places like Saddlebrook spa and resort, I ended my culinary career of over 22 years in the food and nutrition section of hospitals and assisted living facilities. That's when I discovered that not only is dietary a form of medicine, that I can also help a person recovery by keeping the medical staff full and hydrated. The horror stories we all heard about nurses being on there feet .. constantly providing care for those who need it, yet not taking care of themselves. Well I fought hard to combat that by making sure each meal was fresh, delicious, and made with love.

This week I been trying to bond closer with my Pinay mother.. she over 65 and im trying to make whatever time is left count. Talking about how we started from learning cooking, I discovered she has not been exposed to a lot of cultural foods besides Asian and American. So I started her off with Caribbean, since tbere is some Asian and Spanish in it also.. so there would be similarly interest over lapping.

A big thing I want to point out, you might have chili garlic sauce in your pantry..

But if it doesn't have the rooster and the green lid on it, get rid of it. Upgrade to the real stuff, the flavor difference is on point.

I been trying to save what seeds and roots for my mother's garden. Its not only her theraputic fun, its also a penny saver. Todays times are rough and what ever you can do to save a buck 💵 go for it!

Dont mind the pic, just enjoying the sillyness of the kitchen.

So the twist was bacon. Adding it not only had the saltyness but included a smoke flavor. The depth of many different notes of flavors played well together.

Another benefit is the bacon bring fat, so dont need extra grease added.

Marinating is a bit tricky, depending on what ingrediants is used. But usually fir chicken not in a really acidic mixture, I shoot for 3 hours.

Pro tip: Start off with a high heat and once it start to bubble, turn it to a simmer. Low and slow.. its the way to go. That help breaks down/softens the food and the time will mix the flavors and ensure a taste explosion.

For the side, how can you go wrong with mushrooms?

What ever one can do to incorporate more veggies into the food, Im all for it 👍.