Recipe by Cookaholic
"A combination between white chili and jerk chicken. Use milder chiles to prevent it from being too hot. Serve over corn or tortilla chips and add sour cream if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 pounds
chicken meat, cut into chunks
salt and black pepper to taste
jalapeno pepper, seeded and minced
dried thyme leaves
rubbed dried sage
cayenne pepper, or to taste
1 (4 ounce) can
chopped green chilies
1 (32 ounce) carton
3 (15.5 ounce) cans
white beans, drained and rinsed
shredded Pepper Jack cheese
Made this a couple days ago, better the 2nd day. Too many different spices/flavors!! Oregano and sage are not really "jerk" spices; therefore eliminated them and added red pepper flakes and hot sauce to make it spicier. Also added green peppers. I will make it again making more spice adjustments.
Let's start by saying this was a very interesting recipe. I could not wait to try this, I love jerk chicken. My finished dish was excellent, but with some serious tweaks. I omited the sage and oregano, cut the allspice to 1/2 teaspoon, and only added juice of one lime, glad I did, more on that later. I simmered the chicken, broth, and spices a total of 2 1/2 hrs to meld the flavors. Tasted, and way too acidic/sour. At that point I added three cans navy beans, and two heaping tablespoons of brown sugar to counter act the sour and add a touch of sweetness. Worked like a charm. Then I simmered over an hour to get this from soup to chili consistency. The result was very tasty. I enjoyed trying this, thanks for your submission.
Good, but little tweaks had to be made and it could have used more. For one, it turned out much soupier than I had hoped. When I went to taste it just before serving, it was so spicy my eyes started watering before the spoon even hit my lips. I added a good amount of brown sugar, which cut the spicy a little and added an interesting sweetness to it, but my lips still tingled after eating it.
My husband and I thought this recipe was delicious! The only thing I did differently was cooked the chicken first and shredded it and left out the lime juice. I also added some chopped green pepper. The blend of spices worked wonderfully. Mine actually cooked up pretty thick in the 45 min so I added about 8oz of water with the beans. It still had a wonderful flavor! Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Jerk Chicken Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a simple and delicious white bean chili.
See how to make a comfort food classic with black beans and chicken.
A flavorful chili that’s a little lighter with less fat.