Jerk-Spiced Chicken Fajitas
Speed - 97%
Simplicity - 100%
Tastiness - 100%
99%
Excellent!
Quick and easy, tender Jerk Chicken Fajitas! Slow cooking makes the meat nice and juicy, dripping with all-authentic Jamaican flavors. Check out how to make slow cooker fajitas and you can add your own spice mix next time to make your own creation.
Ingredients
- 4 pieces Chicken Breast Fillets
- 1 piece White Onion thinly sliced
For the Marinade
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Dried Chili Flakes
- 1 tablespoon Brown Sugar
- few sprigs Fresh Coriander Leaves roughly chopped
- few sprigs Flat-Leaf Parsley roughly chopped
- 2 pieces Jalapeno Peppers roughly chopped
- 1 piece thumb-sized Ginger roughly chopped
- 2 stalks Spring Onions roughly chopped
- 1 cup Pineapple Juice
- 1 tablespoon Molasses
- olive oil
- Salt to taste
- Pepper to taste
Instructions
- Pulse all ingredients for marinade in a blender or food processor.
- Brush bottom of slow cooker with olive oil and arrange chicken pieces.
- Pour over blended marinade.
- Cook on low for 4 hours.
- Transfer cooked chicken to a lightly oiled baking pan and allow to crisp under a broiler for about 10 minutes.
- Cut chicken fillets into strips.
- Sautee onion and bell pepper in olive oil.
- Add in slices of chicken and season to taste with salt and pepper.
- Serve with mexican rice pilaf or flour tortillas.
My friends from college are coming over, and the craving for a bbq dinner was consensual. Easy. I've arranged a completely grilled menu for them in the past and may perhaps be the reason for a similar request. Problem is, this came in short notice. I didn't have that much time to get my meat marinating. Also, the thought of cleaning up the grill right after, pushed me to come-up with a no-bbq bbq dinner. Too lazy? Common, give me a break! I've got the perfect excuse for having a long day at work. Impossible? Read on.
Ok, so I knew I had to serve something bold, smoky, and of course it had to be meat. Believe me, those friends of mine are carnivores! An overnight marinade was not an option, and it surely had to cook without getting me anywhere near the grill.
Marinating and cooking at the same time crossed my mind, and yes I knew it can be done in the slow cooker! I pulled out my trusty Jamaican jerk spice recipe, some chicken breasts, and a good measure of fresh veggies. Also had some flour tortillas in the freezer. Problem solved. I'll be serving my guests jerk-spiced chicken fajitas!
First up, the marinade. Just throw in all those smoky flavors into a blender, and process until smooth enough. A few chunks and pieces are fine. Take a quick taste and adjust to your preference. A pinch of salt, a dash of pepper, more cilantro, more chilis . . .you're free to be your own jerk-spice expert. Just be careful on the powdered spices as they could impart some bitterness. This would be perfect to marinate any kind and cut of meat or poultry, and will work totally fine for roasting or grilling.
Next, arrange those chicken fillets into your slow cooker. Be sure to lightly brush the pot with some oil. Those ingredients for the marinade contain natural sugars and would caramelize while cooking, causing the chicken to stick to the bottom.
Pour in the marinade. Make sure everything's evenly coated. Cover the pot and give it about 3-4 hours on low. No need to check on this. Almost done. Time to prepare my veggies.
The chicken will come out perfectly juicy after 4 hours and can actually be served right away. You'll know when its ready when you could smell all those wonderful aromas throughout your home. Broiling it further though will enhance its colour, crisp it up a bit, and heighten its flavors. An additional 10 minutes won't hurt, so stick it in the broiler while you prepare the tortillas.
One final step. Cut-up those chicken fillets and throw 'em into a lightly oiled skillet with sliced onions and bell peppers. Give it a toss and season with some salt and pepper.
Serve the fajitas over a bowl of rice, or wrapped in flour tortillas. You'll want something to soak up all those flavorful juices!
I've used this marinade on too many occasions, and my friends' positive feedback didn't come to any surprise. Flattered, maybe. What actually makes me secretly crack within, was the accomplishment of pulling-off my no-bbq bbq dinner!
- Quick and Easy.
- Perfect with fresh wheat tortillas.
- Enjoy!
Ingredients
- 4 pieces Chicken Breast Fillets
- 1 piece White Onion thinly sliced
For the Marinade
- 1/4 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Ground Black Pepper
- 1 tablespoon Dried Chili Flakes
- 1 tablespoon Brown Sugar
- few sprigs Fresh Coriander Leaves roughly chopped
- few sprigs Flat-Leaf Parsley roughly chopped
- 2 pieces Jalapeno Peppers roughly chopped
- 1 piece thumb-sized Ginger roughly chopped
- 2 stalks Spring Onions roughly chopped
- 1 cup Pineapple Juice
- 1 tablespoon Molasses
- olive oil
- Salt to taste
- Pepper to taste
Instructions
- Pulse all ingredients for marinade in a blender or food processor.
- Brush bottom of slow cooker with olive oil and arrange chicken pieces.
- Pour over blended marinade.
- Cook on low for 4 hours.
- Transfer cooked chicken to a lightly oiled baking pan and allow to crisp under a broiler for about 10 minutes.
- Cut chicken fillets into strips.
- Sautee onion and bell pepper in olive oil.
- Add in slices of chicken and season to taste with salt and pepper.
- Serve with mexican rice pilaf or flour tortillas.
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