Slow Cooker Jamaican Jerk Chicken Chili with Plantain Chips
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/2 teaspoon cinnamon
- vegetable oil for frying
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 teaspoons dried thyme
- 1 can black beans
- 1 tablespoon brown sugar
- 1/4 cup chopped cilantro
- 1 can kidney beans
- 6 cloves garlic minced
- 2 teaspoons cumin
- 1 large white onion diced
- juice of 3 limes
- coarse sea salt
- 1 can crushed tomatoes
- 1/4 cup low sodium soy sauce
- 2 - 2 1/2 pounds boneless skinless chicken breasts or thighs
- 8 sprigs green onion plus more, to top
- 3 bell peppers diced (i like to use one red, one green, and one yellow)
- 1 habanero pepper finely minced
- 1 cup mild jamaican jerk marinade
- 2 teaspoons ground allspice
- shredded cheddar cheese to top
- sliced avocado to top
- 3 large unripe (green) plantains
- Carbohydrate 28.4983995670378 g
- Cholesterol 0 mg
- Fat 3.08111790511913 g
- Fiber 7.29285282573592 g
- Protein 7.34378724366459 g
- Saturated Fat 0.339682666042779 g
- Serving Size 1 1 serving (241g)
- Sodium 1455.92599532539 mg
- Sugar 21.2055467413019 g
- Trans Fat 0.159736245476951 g
- Calories 158 calories
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. When the chili has cooked, remove the lid, stir, and shred the chicken. Then, mix in the lime juice and cilantro. Taste and adjust seasonings accordingly. Serve warm with additional green onion, shredded cheese, and sliced avocado, if desired.
