Ingredients

The following ingredients have 4 Servings
  • 2 – 2 1/2 pounds chicken breast or thighs
  • 2- tablespoon canola oil
  • 1 onion finely chopped
  • 2-3 green onion diced
  • 1 small jalapeno pepper (seeded and minced (use scotch bonnet pepper if you want more heat))
  • 1-1/2 Tablespoons minced garlic
  • ½ teaspoon ground allspice
  • 1/2 teaspoon cumin spice
  • 1 1/2 teaspoon fresh thyme
  • 2 teaspoon minced ginger
  • 2 teaspoons smoked paprika
  • 1 large bay leaf
  • ¼-½ teaspoon cayenne pepper
  • 2-3 medium tomato chopped
  • 4 cups cooked beans or 1-2 15oz. cans rinse and drained
  • 2 cups chicken broth or more
  • 1 tablespoon chicken bouillon powder (optional)
  • Salt and white pepper (to taste)
  • Fresh cilantro/parsley leaves (optional)

Instruction

  • Place chicken thighs in a large bowl. Then season with your preferred seasoning, salt or marinate with garlic, ginger, paprika, white pepper and thyme.
  • When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons oil, and then brown the chicken about 3-4 minutes until chicken is golden brown. Remove and place in the crockpot. Drain any excess oil from the skillet and leave about 2 Tablespoons of oil or add more if needed.
  • Add the onions, garlic, green onions, thyme, ginger,cumin, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 4-5 minutes. Add to crockpot.
  • Then add beans, chicken broth, tomatoes, bay leaf, bouillon powder, and salt. Cover and cook on high for about 3-4 hours.