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Jamaica-Me-Crazy Chicken Tropicale Recipe

Jamaica-Me-Crazy Chicken Tropicale Recipe

“I taste the sauce about 30 minutes before the chicken is done and adjust the seasonings to taste. You can thicken it with a tablespoon of cornstarch, if you wish.” —Mary Louise Lever, Rome, Georgia
TOTAL TIME: Prep: 25 min. Cook: 5 hours YIELD:4 servings

Ingredients

  • 3 medium sweet potatoes, peeled and cut into 2-inch pieces
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup dried cranberries
  • 1 can (20 ounces) unsweetened pineapple tidbits
  • 2 pounds bone-in chicken breast halves, skin removed
  • 2 tablespoons Caribbean jerk seasoning
  • 1/4 cup dried minced onion
  • 3 tablespoons minced fresh gingerroot
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon grated lime peel
  • 1 teaspoon cumin seeds, crushed
  • 3 fresh thyme sprigs
  • Hot cooked rice

Directions

  • 1. Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken.
  • 2. Combine the onion, ginger, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs.
  • 3. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 serving (calculated without rice) equals 498 calories, 5 g fat (1 g saturated fat), 101 mg cholesterol, 619 mg sodium, 76 g carbohydrate, 7 g fiber, 40 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.