Title: Simmered jerk chicken
 Categories: Miamiherald, Meat/poul, Ethnic, Jamaican
      Yield: 4 Servings
 
MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
      1 c  Water1/2
    1/2 c  Low sodium soy sauce
      2 tb Sugar
      2 tb Rum or sherry
      2    Onions; chopped
      2    Anise seeds (opt)
      4 ts Jerk dry seasonings or
      2 ts Jerk rub
      1    3-4 pound chicken; skinned
           -and cut into serving pieces
      1 cn Sliced water chestnuts (4oz)
           -drained
 
  Combine the water, soy sauce, sugar, rum, onions and anise seeds in a
  Dutch oven or large deep skilet and bring to a boil. Stir in the jerk
  seasoning or paste; then ass the chicken. Spoon mixture over the
  chicken; it should barely cover it.  Bring to a boil, reduce heat and
  simmer for 15 to 20 minutes with the cover on. Remove the cover, turn
  the chicken and simmer for 15 to 20 minutes more. Add the water
  chestnuts and cook for 1 to 2 minutes.  Serve with rice.
  
  Nutritional info per serving:  329 cal; 37g pro, 24g carb, 7g
  fat(18%), 1.9g fiber, 99mg chol, 1493mg sodium