Jamaican Jerk Chicken
This easy, slow-cooker recipe will have you planning a trip to the islands. Moist, Jamaican-jerk chicken thighs, hearty black beans, tropical pineapple and a hint of jalapeño are served up over brown rice for a truly tasty and satisfying meal. Source: Diabetic Living Magazine
Ingredients
Directions
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Drain pineapple, reserving juice. In a 3 1/2- or 4-quart slow cooker, place chicken, pineapple chunks, beans, jalapeño pepper and green onions (see Tip).
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In a small bowl, combine reserved pineapple juice, tapioca, vinegar, mustard, jerk seasoning, salt and black pepper; pour into cooker.
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Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 2 3/4 hours.
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To serve, top with orange sections. Serve with hot cooked rice and, if desired, sliced green onions.
Tips
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts
3 lean protein, 2 starch, 1/2 fruit