Caribbean Jerk Chicken Chili

Another addition to the growing soup and chili chapter of my cookbook...

This has a great combination of spices reminiscent of Jerk chicken that we've had in Jamaica. I just served it with some cornbread, it made for a very filling meal.

CARIBBEAN JERK CHICKEN CHILI

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped yellow bell pepper ( I used a green one)

3 tablespoons chili powder

1 1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 rotisserie chicken, meat removed and shredded (about 6 cups)

4 cups chicken broth

1 (14 oz) can diced tomatoes

1 (15 oz) can black beans, partially drained

1 (15 oz) can Great Northern beans, partially drained

2 tablespoons chopped pickled jalapenos

3 garlic cloves, minced
1 ounce semisweet chocolate

1/2 cup chopped fresh cilantro (totally forgot to add the cilantro, even though I had it in the fridge!)

Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring until softened, about 5 minutes. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

Add chicken and stir to coat with spices. Add broth, tomatoes, beans, jalapenos, garlic and chocolate. Bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

Stir in cilantro and serve.

Yield: at least 6 servings, depending on size

I found this recipe at Smells Like Home.

Product of the Day - Caribbean Jerk seasoning

Let's pretend we are back in Jamaica.....

Actually this is nothing like the Jerk seasoning that I've had in Jamaica, but I really, really like it! I guess you could say it has been Americanized.

It's a dry seasoning mix that I use mostly on fish and shrimp. It would be great on pork or chicken as well. I just sprinkle it on before sauteing in a little oil.

Label ingredients: Sugar, red pepper, thyme, allspice, salt, onion, turmeric. (I'll have to look that one up.)

It's just spicy enough for me, not too spicy for those that don't like spicy, might not be spicy enough for those who do.

Turmeric:

1 : an Indian perennial herb (Curcuma longa syn. C. domestica) of the ginger family with a large aromatic yellow rhizome
2 : the boiled, dried, and usually ground rhizome of the turmeric plant used as a coloring agent, a flavoring, or a stimulant

Stimulant???!!!