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–+ servings
Servings: 4

Bright + Tasty Jerk Chicken Bowls

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Ingredients 

For the jerk chicken:

  • small bunch of green onions, roughly chopped
  • 1- inch piece of fresh ginger, peeled and sliced
  • 3 fresh garlic cloves
  • 1 large poblano pepper, seeded
  • 1 tsp dried thyme
  • 1 Tbsp ground allspice
  • 1 large fresh lime, juiced
  • 2 Tbsps coconut aminos, tamari, Braggs liquid aminos, or low-sodium soy sauce
  • 2 Tbsps olive oil or avocado oil
  • 1/2 cup fresh pure pineapple juice
  • 1 1/2 lbs boneless, skinless, chicken thighs

For the bowls:

  • romain or butter lettuce leaves
  • cooked brown rice, quinoa, or cauliflower rice
  • red onion, sliced
  • avocado, sliced or diced
  • fresh pineapple chunks
  • fresh lime wedges, to garnish
  • cilantro, to garnish

Instructions 

Make your jerk sauce:

  • Add all the jerk chicken ingredients, except for the chicken into a food processor or a high-speed blender. Process just until finely chopped, combined well, and fairly smooth but still a little chunky.

Instant pot:

  • Add the chicken to your instant pot.
  • Pour in the jerk sauce using a spatula to get all of it.
  • Cover with the lid, secure, and, close the vent. Select “MANUAL” or “PRESSURE COOK” and set the time to 20 mins.
  • Once your chicken is ready, allow the instant pot to naturally release the steam and carefully remove the lid. Remove the chicken from the sauce,
  • shred it and return back to the sauce.

Crockpot:

  • Add chicken to your slow cooker.
  • Pour in the jerk sauce using a spatula to get all of it.
  • Cook on LOW for 6-8 hours or HIGH for around 4 hours until chicken is cooked through and falling apart.
  • Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

Dutch Oven:

  • For this method, you'll likely need about 1 teaspoon of oil such as avocado oil or olive oil in the very bottom of the pot to prevent sticking.
  • Add chicken to your heavy-bottomed Dutch oven after heating the oil.
  • Pour in the jerk sauce using a spatula to get all of it.
  • Cook on LOW heat for an hour to 1-1/2 hours until chicken is cooked through and falling apart. You'll need to supervise, stir occasionally, and check on this to prevent burning.
  • Once your chicken is ready, remove the chicken from the sauce, shred it and return back to the sauce.

Assemble Bowls:

  • Add lettuce equally to each of your serving bowls.
  • Arrange your shredded jerk chicken with the cooked rice, fresh pineapple chunks, avocado, and red onion in each bowl as desired.
  • Garnish with lime wedges and cilantro.
  • Enjoy!
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