Jerk Chicken Chili
Nutrition :
257 calories,
4.2 stars -
based on 361 reviews
Yield : 8 servings
Ingredients
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2 tablespoons vegetable oil1 ½ pounds chicken meat, cut into chunkssalt and black pepper to taste1 onion, chopped1 jalapeno pepper, seeded and minced3 cloves garlic, minced2 teaspoons ground cumin1 teaspoon dried thyme leaves1 teaspoon rubbed dried sage1 teaspoon dried oregano1 tablespoon ground allspice½ teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon cayenne pepper, or to taste½ teaspoon salt¼ teaspoon ground cloves2 limes, juiced1 (4 ounce) can chopped green chilies1 (32 ounce) carton chicken broth3 (15.5 ounce) cans white beans, drained and rinsed8 ounces shredded Pepper Jack cheese
Directions
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Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chicken meat with salt and pepper to taste. Stir into the hot oil, and cook until no longer pink in the center, about 8 minutes. Add the onion, jalapeno pepper, and garlic; continue cooking and stirring until the onions are tender, about 3 minutes more. Stir in the cumin, thyme, sage, oregano, allspice, cinnamon, nutmeg, cayenne pepper, salt, and cloves; cook and stir 1 minute.Pour in the lime juice, chopped green chilies, and chicken broth, then bring to a simmer. Reduce heat to medium-low and cook 45 minutes. Stir in the rinsed white beans, and cook 10 more minutes to reheat. Stir in the Pepper Jack cheese until melted to serve.
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