Ingredients1 h 30 m servings 533 cals
- 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.
- 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.
Per Serving: 533 calories; 29.6 g fat; 41.7 g carbohydrates; 26.5 g protein; 63 mg cholesterol; 1056 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 an...
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 ...
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 sta...