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Jerk Chicken Chili

Jerk Chicken Chili

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Cookaholic

Cookaholic

A combination between white chili and jerk chicken. Use milder chiles to prevent it from being too hot. Serve over corn or tortilla chips and add sour cream if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1104 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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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Reviews

bethany
18

bethany

12/20/2010

Made this a couple days ago, better the 2nd day. Too many different spices/flavors!! Oregano and sage are not really "jerk" spices; therefore eliminated them and added red pepper flakes and hot sauce to make it spicier. Also added green peppers. I will make it again making more spice adjustments.

Saveur
17

Saveur

12/20/2010

Let's start by saying this was a very interesting recipe. I could not wait to try this, I love jerk chicken. My finished dish was excellent, but with some serious tweaks. I omited the sage and oregano, cut the allspice to 1/2 teaspoon, and only added juice of one lime, glad I did, more on that later. I simmered the chicken, broth, and spices a total of 2 1/2 hrs to meld the flavors. Tasted, and way too acidic/sour. At that point I added three cans navy beans, and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this, thanks for your submission.

ginnygrace84
8

ginnygrace84

4/5/2011

Good, but little tweaks had to be made and it could have used more. For one, it turned out much soupier than I had hoped. When I went to taste it just before serving, it was so spicy my eyes started watering before the spoon even hit my lips. I added a good amount of brown sugar, which cut the spicy a little and added an interesting sweetness to it, but my lips still tingled after eating it.

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