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cooked boneless skinless chicken thighs with a dark speckled allspice coating beside green beans, a modest mound of brown rice and a small spoonful of diced pineapple on one plain plate, with no skin, bones or garnish
Melissa Hart

Crockpot Jerk Chicken

Allspice, thyme and a measured amount of Scotch bonnet give these skinless thighs their jerk-style flavor, while a fresh pineapple finish adds sweetness without a bottled sugary glaze. Treat the chile as seasoning and remove its seeds for this batch; green beans go in late enough to stay recognizable, then spoon the aromatic juices over the brown rice, keeping the fruit separate until serving so it doesn't dissolve into the long cook. Estimated calories: about 460 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs visible fat trimmed
  • 3 scallions chopped
  • 2 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 1 tsp finely minced seeded Scotch bonnet or habanero chile
  • 1 tbsp reduced-sodium soy sauce
  • 2 tbsp lime juice divided
  • 1 tsp ground allspice
  • 1 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 1/4 cup low-sodium chicken broth
  • 12 oz green beans trimmed
  • 1 cup diced fresh pineapple
  • 3/4 cup dry brown rice
  • 1 1/2 cups water for rice

Method
 

  1. Stir scallions, garlic, ginger, chile, soy sauce, 1 tablespoon lime juice, allspice, thyme, cinnamon, salt and broth in a 4-quart slow cooker. Add thighs and turn to coat.
  2. Cover and cook on low for 5 hours. Add green beans around the chicken and cook covered on low for about 1 hour more until beans are tender and chicken reaches at least 165°F.
  3. During the final hour, bring rice and 1 1/2 cups water to a boil in a covered saucepan, reduce to low and cook for 40 to 45 minutes, then rest covered for 10 minutes.
  4. Toss pineapple with the remaining tablespoon lime juice in a small bowl.
  5. Lift chicken and beans from the cooker and spoon a little cooking liquid over the meat.
  6. Divide rice, chicken, beans and fresh pineapple among 4 plates.