Jamaican Jerk Chicken

Spicy and slightly sweet, this classic Jamaican dish has less sodium than the original and just as much (if not more) flavor.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 5 to 5 1/2 hours (low) or 2 1/2 to 2 3/4 hours (high)

Jamaican Jerk Chicken

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Directions

  1. Drain pineapple, reserving juice. In a 3 1/2- or 4-quart slow cooker place chicken, pineapple chunks, beans, jalapeno pepper, and green onions.
  2. In a small bowl combine reserved pineapple juice, tapioca, vinegar, mustard, jerk seasoning, salt, and black pepper; pour into cooker.
  3. 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.
  4. To serve, stir in orange sections. Serve with hot cooked rice and sliced green onions if using.

From the Test Kitchen

*

Because chile pepper 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.

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Nutrition Facts (Jamaican Jerk Chicken)

  • Per serving:
  • 378 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 110 mg chol. ,
  • 621 mg sodium ,
  • 50 g carb. ,
  • 7 g fiber ,
  • 16 g sugar ,
  • 35 g pro.
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