Seweryn Dominsky
Slow-Cooked Jamaican Jerk Chicken with Wild Rice and a Delightful Pineapple Salsa
This Slow-Cooked Jamaican Jerk Chicken with Wild Rice and Delightful Pineapple Salsa is a tantalizing fusion of spicy and sweet, created to transport your taste buds to the vibrant flavors of the Caribbean. Succulent, marinated jerk chicken is slow-cooked to perfection and served with fluffy wild rice, complemented by a refreshing pineapple salsa that adds a burst of tang and sweetness.
Ingredients ###
For the Jamaican Jerk Chicken:
– 4 chicken thighs (bone-in, skin on)
– 1 tablespoon ground allspice
– 1 tablespoon dried thyme
– 2 teaspoons cayenne pepper
– 2 teaspoons ground black pepper
– 2 teaspoons ground sage
– 2 teaspoons ground nutmeg
– 2 teaspoons ground cinnamon
– 1 tablespoon garlic powder
– 1 tablespoon brown sugar
– 1/2 cup soy sauce
– 1/2 cup white vinegar
– 1 lime, juiced
– 1 Scotch bonnet pepper, minced (or habanero for less heat)
– 4 green onions, chopped
– 2 cloves garlic, minced
– 1 thumb-sized piece of ginger, grated
For the Wild Rice:
– 1 cup wild rice
– 3 cups chicken broth
– 1 tablespoon butter
– Salt to taste
For the Pineapple Salsa:
– 1 cup fresh pineapple, diced
– 1/2 red bell pepper, diced
– 1/4 red onion, finely chopped
– 1 jalapeno, minced
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to taste
Instructions ###
1. Prepare the Jerk Marinade:
1. In a large bowl, combine the ground allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, garlic powder, and brown sugar.
2. Add the soy sauce, white vinegar, lime juice, Scotch bonnet pepper, green onions, garlic, and ginger to the bowl. Mix well to create the marinade.
2. Marinate the Chicken:
1. Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for the best flavor.
3. Cook the Chicken:
1. Preheat your slow cooker.
2. Transfer the marinated chicken thighs to the slow cooker, pouring any remaining marinade over the top.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
4. Cook the Wild Rice:
1. Rinse the wild rice under cold water.
2. In a medium saucepan, bring the chicken broth to a boil.
3. Add the wild rice and butter, then reduce the heat to low.
4. Cover and simmer for 45-50 minutes, or until the rice is tender and has absorbed the liquid.
5. Fluff the rice with a fork and season with salt to taste.
5. Prepare the Pineapple Salsa:
1. In a medium bowl, combine the pineapple, red bell pepper, red onion, jalapeno, and cilantro.
2. Add the lime juice and salt, mixing well.
3. Let the salsa sit for at least 15 minutes before serving to allow the flavors to meld.
6. Serve:
1. Plate the slow-cooked Jamaican jerk chicken alongside a generous serving of wild rice.
2. Top with the pineapple salsa and garnish with additional cilantro, if desired.
3. Enjoy your Slow-Cooked Jamaican Jerk Chicken with Wild Rice and a Delightful Pineapple Salsa!
This dish captures the essence of Caribbean cuisine with its bold spices, tender chicken, and vibrant salsa. Perfect for a weeknight dinner or a weekend feast, this recipe is sure to delight your senses and bring a taste of the islands to your table.
