Jerk Chicken
Crock pot meals are our jam lately, and I’m absolutely loving it. We meal prep on the weekends, and having lunches and dinners made until mid week has been a huge help for it. It allows for K and I to still have some time to spend together to play games, watch a movie, or just anything other than working, chores, taking care of A and the dogs, and cooking.
Ingredients
–Chicken–
4 chicken breasts
1 Tbsp. dark brown sugar
1 Tbsp. allspice
1 tsp. cinnamon
2 tsp. salt
1/2 tsp. cayenne pepper
3 – 4 limes, juiced
1 can chicken broth
–Rice–
1 1/2 cups uncooked long grain rise, rinsed and drained
1 13.5oz can unsweetened coconut milk
1 cup water
1 15oz can dark red kidney beans, rinsed and drained
1 Tbsp. coconut or olive oil
1 Tbsp. red curry paste
3 garlic cloves, minced
2-3 Tbsp. freshly grated ginger
1/2 tsp. salt
1/8 tsp. pepper
Instructions
1
–Chicken–
2
In a small bowl combine the sugar and al of the seasoning. Rub the mixture over the chicken breasts, then place them in the slow cooker. Pour the chicken broth and lime juice on top. Cover and cook on low for 6-7 hours, or high for 4 hours, until the chicken is easily shreddable. Shred the chicken and serve over coconut ginger rice and beans.
3
–Rice–
4
Heat 1 Tbsp. oil in a large skillet over medium heat. Add the red curry paste, garlic, and ginger then saute for 1 minute.
5
Add coconut milk, water, and beans and bring to a boil, then stir in the rice, salt, and pepper and simmer. Cover and reduce heat to low.
6
Simmer for approximately 20 minutes, or until rice is tender, stirring at 15 minutes and adding water if necessary.
7
When the rice is tender, remove from heat and let cool for 5 minutes, while covered. Top with jerk chicken and enjoy.
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