Target: 6 × 4 inches · landscape

Slow-Cooker Jamaican Jerk Chicken

295 min · 4 servings

Ingredients

□ 2 1/2 lb boneless, skinless chicken thighs

□ 9 scallions, trimmed

□ 1 small bunch fresh thyme

□ 2 tsp ground allspice

□ 1 tbsp finely grated fresh ginger

□ 4 garlic cloves, finely grated

□ 1 lime, finely zested and juiced

□ 2 tbsp packed brown sugar

□ 1 Scotch bonnet chile, stemmed and finely minced

□ 2 1/4 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1/2 cup low-sodium chicken broth

□ 1 1/2 cups long-grain white rice

□ 1 (13.5-oz) can coconut milk

□ 1/2 cup water

□ 1 (15-oz) can red kidney beans, drained and rinsed

□ 4 cups thinly sliced green cabbage

□ 1 medium carrot, coarsely grated

□ 1 lime, zested and juiced

□ 1 tbsp apple cider vinegar

□ 1 tbsp olive oil

□ 1 tsp honey

1. Mix paste with 6 scallions, thyme, allspice, ginger, garlic, lime, sugar, chile, salt and pepper. Rub over chicken; add broth around it in cooker.

2. Cook covered on low about 4 hours, until the thickest thigh reaches 175 F and yields to a fork.

3. Toss cabbage and carrot with lime-honey dressing. Simmer rice with coconut milk, beans, water, scallions and thyme; rest, then fluff.

4. Lift chicken to a foil-lined pan and broil or grill briefly, turning once, until the edges brown.

5. Reduce cooker juices to a glossy sauce. Rest and finish chicken with sauce; serve beside rice and peas and crisp cabbage.

Cook’s note: Keep chile seeds for livelier heat; remove them for a milder jerk paste.