Pressure or Slow Cooker Jerk Chicken
Prep
Cook
Total
Yield 4 servings
Use the Pressure Cooker, Instant Pot, Slow Cooker or Dutch Oven for this amazingly tender take on Jerk Chicken. Or make a tray bake and cook in the oven later.
Ingredients
Spice Rub
- 1 teaspoon Mixed Spice (cinnamon, nutmeg, cloves, coriander) or Jerk Seasoning
- 1 teaspoon Smoked Sea Salt
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Hot Paprika
- 1/2 teaspoon Ginger
- 4 stalks Fresh Thyme Leaves, stripped from the stalk or 1/2 teaspoon dried Thyme
- 3 tablespoons Dark Brown Sugar
- 1 teaspoon Ground Black Pepper
Chicken and Sauce
- 6-8 Skinless Chicken Thighs with Bone or Boneless
- 1 can or box Chopped Tomatoes
- 1 large Red Onion, Chopped
- 3 cloves Garlic, Chopped
- 1 hot Chili Pepper (remove seeds for less heat), chopped (optional)
- 1/2 cup Red Wine Vinegar or Cider Vinegar
- 2 tablespoons Tamari or Soy Sauce
Instructions
- Mix all the spices on a large plate
- Rub the chicken all over with the spice mix
- Heat a generous glug of Olive Oil in a Pressure Cooker, or Dutch Oven over high
- Brown the Chicken well on all sides
- Add the Onions and Garlic and give it all a stir and let brown just a few minutes
- Turn the heat down (be careful of the splatter) and add the rest of the ingredients
- Cook in the oven at 375f or 185c for 30 min. Turn the heat down to 300f and leave for up to 2 hours
- Remove the Chicken with Tongs carefully as it will be very tender
- Transfer to a foil lined tray and broil under a high broiler 3-5 minutes until browned (optional)
- Serve over Rice with a ladle of Sauce and a sprig of fresh Thyme
INSTANT POT OR PRESSURE COOKER METHOD
- Heat a splash of Olive Oil on the Saute feature and brown the spice coated chicken a few minutes on each side
- Add all the remaining ingredients and lock the pressure valve
- Switch to Manual Mode and set time for 12 minutes
- Let pressure come down naturally for at least 5 minutes before releasing the rest of the pressure
- You can brown them under the broiler or serve straight away
Notes
TRAY BAKE OPTION: Rub Chicken with spice mix and lay them in a shallow oven proof dish (square cake pan works well) add the rest of the ingredients and cover tightly with foil. Store in the Fridge up to 3 days, then cook at 180c or 375f for 40-50 minutes. You can remove the chicken and brown under the grill if you like
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/pressure-or-slow-cooker-jerk-chicken/