Slow-Cooker Jamaican Jerk Chicken

Scallion, thyme, allspice, ginger, lime, and Scotch bonnet make tender slow-cooked chicken, finished under the broiler and served with coconut rice and crisp cabbage.

295 min

4 servings

Jamaican jerk chicken with coconut rice and peas and crisp cabbage slaw on a dinner plate.

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

Equipment

6-quart slow cooker · Lidded saucepan · Rimmed sheet pan · Instant-read thermometer · Fine grater · Mixing bowl

Set the chile heat

For a lively jerk paste, mince the Scotch bonnet with its seeds; remove the seeds and pale ribs for gentler heat.

Keep the cabbage crisp

Chill the dressed cabbage while the chicken cooks and bring it to the table cold beside the warm rice and chicken.

Season and slow-cook

01. Mix 6 sliced scallions, thyme leaves, allspice, ginger, garlic, lime zest and juice, brown sugar, 1 1/2 tsp salt, 1/4 tsp pepper, and minced Scotch bonnet into a paste. Keep or remove chile seeds to adjust the heat.

02. Rub paste all over the chicken and arrange in one layer in the slow cooker; pour broth around the meat.

03. Cover and cook on low about 4 hours, until a thermometer in the thickest thigh reads 175 F and the meat yields easily.

Prepare the sides

04. Toss cabbage and carrot with lime juice, vinegar, olive oil, honey, 1/4 tsp salt, and 1/4 tsp pepper; chill to keep the vegetables crisp.

05. Rinse rice, then simmer it with coconut milk, water, beans, 1/2 tsp salt, 2 whole scallions, and thyme. Rest off heat before fluffing.

Brown and sauce

06. Lift the tender thighs onto a foil-lined sheet pan, leaving cooking juices in the slow cooker.

07. Broil 3 to 4 minutes, turning once, until charred flecks appear; watch the sugary coating closely. Or grill over medium-high heat about 2 minutes per side.

08. Simmer the cooker juices in a small saucepan for about 5 minutes, until glossy and lightly thickened, while the chicken rests.

Finish and serve

09. Slice the chicken or keep the thighs whole, then spoon over a thin layer of reduced sauce.

10. Serve with rice and peas and chilled cabbage; scatter the reserved scallion over the chicken.