Jamaican Jerk Chicken and Quinoa
By: Co+op
Recipe Information
Total Time: 4 hours, 15 minutes; 10 minutes active
Servings: 6-8
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
With the magic of jerk seasoning, this simple slow-cooker dish takes on a spicy island vibe. Chicken thighs simmer with the quinoa, infusing the grain with flavor as they become fall-apart tender.
Ingredients
The High Five (Four!)
- 1 1/2 cups quinoa
- 2 1/2 cups chicken stock
- 4 cups chopped sweet potatoes
- 4 medium boneless, skinless chicken thighs
Pantry Items
- 2 tablespoons jerk seasoning
- 1/2 teaspoon salt (if needed, depending on salt in jerk seasoning)
Preparation
- Put quinoa, stock, sweet potatoes and jerk seasoning in the crock of a slow cooker and stir to mix well. Nestle the chicken thighs down into the quinoa.
- Cover and cook on low for 4 hours. Uncover and taste; everything should be tender and fragrant. Add salt if needed. Serve warm.
Serving Suggestion
Carry a Caribbean theme through the entire meal by serving with crispy, sweet fried plantains and fresh pineapple.
Nutritional Information
570 calories, 10 g. fat, 75 mg. cholesterol, 750 mg. sodium, 73 g. carbohydrate, 10 g. fiber, 28 g. protein