Slow Cooker Jamaican Jerk Chicken Chili with Plantain Chips. This set-it-and-forget-it shredded chicken chili takes island flavor straight to your bowl.
FOR THE PLANTAIN CHIPS:
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.
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