SLOW COOKER JAMAICAN JERK CHICKEN CHILI WITH PLANTAIN CHIPS

SLOW COOKER JAMAICAN JERK CHICKEN CHILI WITH PLANTAIN CHIPS

Don’t get me wrong though, the Slow Cooker Jamaican Jerk Chicken Chili was practically inhaled, too. My grandparents, who had already filled up on appetizers, each took 2 huge bowlfuls. They also laughed at me for worrying that it was too spicy for them. “It’s the good kind of spicy,” said Grandma Sandy, who had never before uttered the words “good” and “spicy” in the same sentence. This is the same woman who told me not to put black pepper in a dish last year because it would be too spicy. And just in case you forgot, this chili has minced habanero pepper in it. And it definitely packs some heat.

Clearly the only logical conclusion is that this chili makes miracles happen. You heard it here first.

INGREDIENTS

FOR THE JAMAICAN JERK CHICKEN CHILI:
  • 2 – 2 1/2 pounds boneless, skinless chicken breasts or thighs
  • 8 sprigs green onion, plus more, to top
  • 1 large white onion, diced
  • 3 bell peppers, diced (I like to use one red, one green, and one yellow)
  • 1 habanero pepper, finely minced
  • 1 (15 ounce) can kidney beans
  • 1 (15 ounce) can black beans
  • 1 (28 ounce) can crushed tomatoes
  • 6 cloves garlic, minced
  • 1 cup mild jamaican jerk marinade
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons dried thyme
  • 2 teaspoons cumin
  • 2 teaspoons ground allspice
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • Juice of 3 limes
  • 1/4 cup chopped cilantro
  • Shredded cheddar cheese, to top
  • Sliced avocado, to top

FOR THE PLANTAIN CHIPS:
  • 3 large unripe (green) plantains
  • Vegetable oil, for frying
  • Coarse sea salt


INSTRUCTIONS
  • Combine the chicken, onions, peppers, beans, crushed tomato, garlic, jamaican jerk marinade, soy sauce, salt, brown sugar, thyme, cumin, allspice, black pepper, and cinnamon in a large slow cooker. Stir gently to ensure that the spices are distributed.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours. In the mean time, make the plantain chips.
  • Cut off the ends of the plantains and cut shallow, vertical slits in each side of the skin of each plantain. Microwave for 1 minute at 50 percent power. Pull off the peel of each plantain, and then slice into 1/8″ thick slices using a mandoline.
  • In a large, heavy-bottomed pot, heat an inch and a half of oil to 350°F over medium heat. Working in batches, carefully add the plantain slices to the hot oil. Cook until golden brown, turning occasionally, about 4-5 minutes. Using a slotted spoon, transfer the plantain chips to a paper towel lined plate to drain and cool. Then, sprinkle with sea salt. Set aside until ready to serve.
  • .....................................................

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