Ingredients
Scale
- 1.2 kg boneless skinless chicken thighs 🍗
- 2 tbsp store-bought or homemade jerk seasoning 🌶️
- 1 tbsp olive oil 🫒
- 1 large onion, diced 🧅
- 4 cloves garlic, minced 🧄
- 1 tbsp fresh ginger, grated ✨
- 1 red bell pepper, diced 🫑
- 1 yellow bell pepper, diced 🟨
- 2 cups canned diced tomatoes 🍅
- 1 cup chicken stock (low-sodium) 🥣
- 1 tbsp brown sugar 🟤
- 2 tsp ground allspice ⭐
- 1 tsp dried thyme 🌿
- 1 scotch bonnet or habanero pepper, seeded & minced (optional) 🌶️
- 1 can (400 g) black beans, drained and rinsed 🫘
- 1 can (400 g) kidney beans, drained and rinsed 🫘
- 1 cup frozen corn kernels 🌽
- 1 medium sweet potato, peeled and diced 🍠
- Salt and black pepper to taste 🧂
- Juice of 1 lime 🍋
- Fresh cilantro, chopped (for garnish) 🌱
- 1 ripe avocado, sliced 🥑
- For plantain chips: 2 large green plantains, peeled and thinly sliced 🍌
- For plantain chips: 3 tbsp vegetable oil (or coconut oil) 🛢️
- For plantain chips: 1/2 tsp smoked paprika and salt to taste 🧂
Instructions
- Marinate the chicken: in a bowl, toss chicken thighs with jerk seasoning, olive oil, grated ginger, minced garlic and a pinch of salt. Let sit 15–30 minutes if you have time.
- Optional sear: heat a skillet over medium-high heat and brown the chicken 2 minutes per side to deepen flavor, then transfer to the slow cooker. (Skip to save time.)
- Add vegetables and liquids: into the slow cooker add diced onion, bell peppers, diced tomatoes, chicken stock, brown sugar, allspice, thyme, minced scotch bonnet (if using), diced sweet potato, black beans, kidney beans and corn. Nestle the chicken thighs into the mixture.
- Slow cook: cover and cook on LOW for 6 hours (360 minutes) or on HIGH for 3–4 hours, until chicken is tender and sweet potato is cooked through.
- Shred the chicken: remove chicken to a cutting board, shred with two forks, return shredded meat to the slow cooker and stir to combine. Taste and adjust seasoning with salt, pepper and extra lime juice.
- Make plantain chips (oven method): preheat oven to 200°C (400°F). Toss thin plantain slices with oil, smoked paprika and salt. Arrange in a single layer on a baking sheet lined with parchment. Bake 12–18 minutes, flipping halfway, until golden and crisp.
- Or make plantain chips (frying): heat 1–2 cm oil in a heavy skillet to medium-high. Fry plantain slices in batches until golden, drain on paper towels and season with salt and smoked paprika.
- Serve: ladle chili into bowls. Top with sliced avocado, chopped cilantro and a squeeze of lime. Add a handful of plantain chips on the side or crushed on top for crunch.
- Storage: refrigerate leftovers up to 4 days or freeze portions for up to 3 months. Reheat gently on the stove or in the microwave.