How to Cook Delicious Scrummy slow cooked Carribean chicken

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Scrummy slow cooked Carribean chicken.

Scrummy slow cooked Carribean chicken You can have Scrummy slow cooked Carribean chicken using 12 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Scrummy slow cooked Carribean chicken

  1. It’s 5 of chicken thighs (skin off).
  2. It’s 1 can of coconut milk.
  3. You need 1 of Jamaica jerk seasoning (dry).
  4. You need 1 dash of paprika, tumeric, cayenne pepper, garlic, cumin.
  5. You need 1 can of Red kidney beans.
  6. Prepare 1 pinch of coriander.
  7. It’s 2 of bay leaf.
  8. It’s 1 of lime.
  9. It’s 1 of maple syrup.
  10. Prepare 1 packages of pancetta.
  11. You need 1 large of onion, chopped.
  12. You need 1 cup of frozen sweetcorn.

Scrummy slow cooked Carribean chicken step by step

  1. Place the jerk seasoning, herbs, maple syrup, and a dash of olive oil into a large sandwich bag.
  2. Slash each chicken thigh threw times with a sharp knife.
  3. Add the chicken to the bag and squish it all together (technical term ;)).
  4. Heat a tea spoon of olive oil in a griddle pan.
  5. Fry the onion and pancetta in the oil.
  6. When the onion and pancetta are cooked remove them from the pan and leave them to rest inside the slow cooker.
  7. Using the same oil from the pancetta and onion add the chicken thighs to the griddle pan.
  8. Cool each side so you get a blackened effect on both sides of thigh.
  9. When the chicken is completely cooked, add the coconut milk and bring to the boil.
  10. Season the sauce with the same herbs used in the marinade.
  11. Open the can of red kidney beans and put half the can into the slow cooker.
  12. Add the chicken and sauce to the slow cooker.
  13. Slice the lime into quarters and squeeze two into the pot, then add the other two whole onto the top of the slow cooker.
  14. Add the bay leaves and frozen sweetcorn.
  15. Top with fresh coriander and cook in the slow cooker for 6-7 hours.
  16. Serving suggestion: cook rice as required and add to the sauce pot..
  17. .

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