Jerk-Marinated Shredded chicken
Yield: 16-ounces
Serving Size: 4-ounces
Total servings: 4
Ingredients
1 Scotch Bonnet or habanero pepper
½ bunch green onions, roughly chopped
½ tablespoon fresh thyme, minced
2 cloves garlic
1 tablespoon fresh ginger, peeled and roughly chopped
¾ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ cup low-sodium soy sauce
2 tablespoons brown sugar
1 lime, zested and juiced
2 tablespoons canola or avocado oil, divided
1 pound boneless, skinless, chicken thighs
2 bay leaves
1 cup low-sodium chicken stock, divided
Add the pepper, green onions, thyme, garlic, ginger, spices, soy sauce, brown sugar, lime zest, juice, and 1 tablespoon oil into a food processor or blender. Blend for 30-60 seconds until marinade is mostly smooth.
Place chicken thighs and marinade into a sealable bag or container with a well fitting lid. Mix together to evenly coat the chicken. Seal bag or cover container and refrigerate for 4-48 hours.
Heat ½ tablespoon oil in a large pot or dutch oven over medium high heat. Add 2 chicken thighs at a time, cook for 2-3 minutes or until golden brown, flip, and repeat on the other side. Remove to a plate or cutting board. Repeat with all pieces of chicken.
Pour ¼ cup chicken stock into the pot to loosen the flavorful brown bits on the bottom of the pot, stir with a wooden spoon or rubber spatula. Add chicken, bay leaves, and top with remaining stock.
Cover the pot or dutch oven with lid and bring to a vigorous simmer over medium-high heat so that the pot is steaming and bubbling. Reduce heat to medium-low and allow to gently simmer for 30-35 minutes until chicken is tender and reaches an internal temperature of 165°F.
Remove from heat, shred chicken with 2 forks while still in the pot.
Return uncovered pot to low heat for 5-10 minutes to thicken.
Serve immediately, or keep refrigerated for up to 4 days.
Estimated Nutrition Information/ Amount Per Serving:
Calories: 225
Carbohydrates: 6g
Total Sugar: 6g
Added Sugar: 4g
Fiber: 0g
Total Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Cholesterol: 105g
Protein: 25g
Sodium: 600mg
