Jamaica Me Crazy Chicken Tropicale Recipes

Steps:

• 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., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.

Steps:

• Spray large skillet with vegetable cooking spray; heat over medium heat until hot. Cook chicken breasts over medium heat until browned, 5 to 7 minutes on each side; sprinkle lightly with salt and pepper. Transfer chicken to 13 x 9 inch baking pan. Preheat oven to 350°F.
• Spray the same pan with cooking spray; heat over medium heat until hot. Saute red pepper, onions, garlic, jalapeno pepper until onions are tender, about 5 minutes. Stir in chicken broth, pineapple, chutney, brown sugar, curry powder and dried ginger; heat to boiling. Pour mixture over chicken. Bake, uncovered, until chicken is tender and juices run clear when pierced, about 30 minutes.
• Arrange chicken on serving platter; transfer pineapple mixture to large skillet; heat to boiling. Mix cornstarch and cold water; stir into pineapple mixture. Boil, stirring constantly, until thickened about 1 minute. Stir in black beans; cook over medium heat 2 to 3 minutes. Spoon pineapple-bean mixture over chicken; serve with rice.

Steps:

• Place sweet potatoes in crock pot.
• Add water chestnuts, raisins and pineapple tidbits; mix well.
• Sprinkle chicken with jerk seasoning.
• Place chicken over potato mixture in crock pot.
• Combine reserved pineapple juice, onion flakes, ginger, Worcestershire sauce, lime peel and cumin seeds in small bowl.
• Pour mixture over chicken.
• Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours, or until chicken and potatoes are fork-tender.
• Serve with rice if desired.

Steps:

• 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. Combine the onion, ginger, Worcestershire sauce, lime peel, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs. Cover and cook on low for 5-6 hours or until chicken and vegetables are tender. Serve with rice. Yield: 4 servings. Nutrition 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. Prep: 25 min Cook: 5 hours