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Jerk Chicken with Mango Salsa and Black Beans
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Course Main Course
Cuisine Jamaican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Small Pot

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 2 tablespoons jerk seasoning
  • 1 cup chicken broth
  • 1 ripe mango, diced
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 can (15 ounces) black beans, drained and rinsed
  • Salt to taste

Instructions
 

  • Place the chicken thighs in the slow cooker and sprinkle the jerk seasoning evenly over them. Pour the chicken broth around the chicken to keep it moist during cooking.
  • Cover and cook on low for 6 hours until the chicken is very tender and easy to shred with a fork.
  • While the chicken cooks, combine the diced mango, red bell pepper, cilantro, and lime juice in a bowl. Stir gently and add a pinch of salt if needed. Set the salsa aside in the refrigerator.
  • When the chicken is done, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir it into the remaining juices.
  • Warm the black beans in a small pot or in the microwave. Serve the chicken topped with the mango salsa and a scoop of black beans on the side.

Notes

Make the mango salsa right before serving so the fruit stays crisp and the colors stay bright. If the jerk seasoning you use is very spicy, start with one tablespoon and taste before adding more. Leftovers reheat well in a skillet with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: Jamaican
Equipment: Slow Cooker, Mixing Bowl, Small Pot