Caribbean Jerk Chicken Chili

Several months ago my husband came home from work asking if I would participate in a chili cook-off.  My way too quick response was "sure I would love too ....when is it?" Of course the answer was " tomorrow"! In panic mode I pulled everything I could from the fridge and put this Award Winning Chili together...yes it won!

Unfortunately I did not take photos except one. But it does look fabulous!

 

 

Here is the recipe:

1 lb chorizo sausage

10 chicken thighs, boneless, skinless

1 onion chopped

1 garlic clove chopped

1 can tomatoes with green chiles

1 cup chopped canned green chiles

4 cans great northern beans plus liquid; pureed in processor

1 can coconut milk ( Asian section at grocery)

1 cup Gordons Caribbean Jerk sauce ; GFS

1 TBL Walkerswood Jerk  seasoning spicy.

1 cup frozen corn
3-4 cups chicken broth ( depending how thick you want it you can always add more)

lime

cilantro

Dry seasoning:

1/4 tsp cinnamon

1/4  tsp cardamom
1/4 tsp nutmeg

1 Tbls.  ginger

1 Tbls.  cumin

1/4 tsp. red pepper flakes

 

1. In a large pot, heat about 2 Tbls. canola oil on ,medium heat, add chicken, cook thighs until done about 10 minutes five per side; remove.
2. In the same pot,  brown chorizo, remove.
3. In the same pot, saute diced onions until soft, add garlic cook about 1 min do not brown.  Add dry spices cook about 2 minutes until fragrant.
4.  Add green chilies, tomatoes, pureed beans, coconut milk,  chicken broth, Caribbean Jerk Sauce, Walkerswood jerk seasoning. Cook until bubbling. About 20 min.
5. Shred chicken using two forks. Add chicken, chorizo, & corn. Cook about 10 minutes add chicken broth as needed to if too thick.
6. Squeeze the juice of one lime & add about 3/4 cup chopped cilantro. Cook 1 min & serve.

Make it a Great Day get spicy!

Enjoy,

xo,

Pamela