Jamaican Jerk Chicken
prep time ~ 25 minutes
slow cook time ~ 5-5 1/2 hours low
2 1/2 - 2 3/4 high
Ingredients:
1 20 ounce can of pineapple chunks (fyi I used frozen pineapple with some added water)
2 lbs skinless, boneless chicken thighs
1 15 ounce can of black beans, rinsed and drained
1 small jalepeno pepper (I cut mine in large chunks so my kids could pull them out)
2 T red wine vinegar
1 T dijon style mustard
4-6 t jerk style seasoning (see seasoning mix below if you don't have jerk seasoning)
1/2 t salt
1/4 t ground fresh pepper
1 orange, peeled and sectioned
2 cups of hot rice or couscous
green onions for garnish (optional)
1. Drain pineapple, reserving liquid.
2. In a large slow cooker, add the following: pineapple, chicken, beans, and jalapeno pepper.
3. In small bowl, combine pineapple juice, vinegar, mustard, jerk seasoning, salt and black pepper.
Pour into slow cooker.
4. Cover and cook on low for 5 to 5 1/2 hours or high for around 2 1/2 to 3 hours. Serve warm over
hot rice or other grain your family loves! Add orange slices and green onions if desired.
Makes 6 servings
Per serving: 378 cal, 6 grams total fat, 110 mg of cholesterol, 621 mg sodium, 50 grams of carb, 7 gram fiber, 35 grams of protein.
jerk seasoning recipe
1 1/2 teaspoons ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground red pepper
1/4 t. ground cloves
1 1/2 teaspoons of salt
1 teaspoon sugar
1 teaspoon ground thyme
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
I didn't use this entire recipe ... I did a dry rub on the chicken and saved the rest for next time! Do not use more salt and pepper than this recipe (above lists salt and pepper separately if you use pre-made jerk seasoning from the store).
