Monday, April 15, 2013

Slow Cooking Supper: Jerk Chicken with Mango-Avocado Salsa

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Walking down the aisles of the supermarket chanting quietly under my breath, “jerk, jerk, jerk” as my eyes quickly scan the shelves it not something I would suggest you replicate.  Although people clear out of their way for you rather quickly, you’re also probably known as that “psycho” woman and you’ll have to try to find a different grocery store to shop at immediately upon leaving.

John found a jerk seasoning he really liked but (of course) it was this tremendous bottle.  We have a great spice cabinet that is completely full to the gills right next to the stove.  It’s a perfect size but it does have some height restrictions.  Which means the jerk seasoning got portioned into 3 smaller empty spice jars all labeled with a big “JERK” on their top for easy reaching.

Imagine John’s surprise when I started yelling for the seasoning (which was already on the counter because John is so efficient, but since I am inefficient thought it would have to be in the spice cabinet).  JERK!  JERK!  He was like oh God what have I done now and then was relieved to find I was looking for the spice that had been sitting on my counter the whole time.  Sometimes, he gets lucky.  You can get lucky too by just making this dish.  It’s skinnytaste but it doesn’t taste skinny – it was heart and delicious and John asked when we could have it again.  That’s success!
Jerk Chicken with Mango-Avocado Salsa (adapted from Skinnytaste)
Serves:  6
Jerk Chicken:
1 pound chicken breasts
5 tablespoons jerk seasoning, divided
3 cloves garlic, crushed

1 lime, juiced
1/2 cup orange juice
1 cup dark beer
Mango-Avocado Salsa:
1 avocado, diced
1 large mango, peeled and chopped
3 tablespoons red onion, chopped
2 tablespoons chopped fresh cilantro
3 tablespoons lime juice
2 teaspoons salt
2 teaspoons pepper

Rub chicken with 3 tablespoons jerk seasoning.  Set aside.  Place garlic, lime juice, orange juice and beer in the crockpot.  Add chicken.  Cook on low for 5-7 hours.  Using two forks, pull the chicken, toss with remaining jerk seasoning and 1/2 cup of liquid.

To make the salsa, combine avocado, mango, red onion, cilantro, lime juice, salt, and pepper.  Toss until well-combined.  Serve with Jerk Chicken. 

Until the next time my oven is on...






4 comments:

  1. I adore jerk seasoning. One of my favorites is jerk shrimp. Mmmmmm, I can taste it now. Your mango avocado salsa sounds like the perfect side. I can't wait to try it!

    ReplyDelete
  2. I love jerk chicken! This sounds especially delicious with that salsa! Bonus that it's an easy crockpot recipe and healthy to boot.

    ReplyDelete
    Replies
    1. I love your inventive salsas too - I think its one of the best things to play around with because it really complements every dish you make, you know?!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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