This jerk chicken is flavored with a wide variety of spices and seasonings, including allspice, thyme, and ginger.
The habanero is the preferred pepper for this dish because of its heat and somewhat fruity flavor, but it is very hot, so you might want to use a smaller amount. Or use dried crushed red pepper flakes for the heat or another type of hot pepper.
Serve the finished chicken and sauce over rice. One reader suggested red beans and rice and sweet potatoes.
- 1 large onion, cut into 8 pieces
- 1 teaspoon ground ginger (or 1 tablespoon minced crystallized ginger)
- 1/2 habanero pepper, seeded, deveined, and finely minced (wear gloves)*
- 1 tablespoon dry mustard
- 1 teaspoon freshly ground black pepper
- 1 scant teaspoon ground allspice
- 1/2 teaspoon dried leaf thyme
- 2 tablespoons red wine or balsamic vinegar
- 2 tablespoons soy sauce, low sodium
- 2 tablespoons orange juice
- 2 cloves garlic, crushed and minced
- 2 to 3 pounds chicken thighs
- Combine onion and ginger in a food processor; process until finely chopped. Add the chile pepper, dry mustard powder, pepper, allspice, thyme, vinegar, soy sauce, orange juice, and garlic. Process until the sauce is fairly smooth.
- Place the chicken pieces in a 3 1/2- to 5-quart slow cooker and cover with the sauce.
- Cover the pot cook on low for about 5 hours. or until chicken is tender (about 3 hours on high).
- Serve the chicken on the bone or shred it and put it back in the sauce.
*Habanero is the traditional chile pepper used in jerk seasoning, and it imparts a certain pleasant fruity flavor along with the high heat. If you don't have a habanero, substitute with 1/2 to 1 teaspoon of crushed red pepper flakes. Or use another type of hot pepper. The sauce mixture should be quite hot.
|Nutritional Guidelines (per serving)|
|Total Fat||38 g|
|Saturated Fat||11 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||2 g|